Sift and measure flour.
Sift with sugar, baking powder, and salt into a bowl.
Make a well in the center.
Beat egg with butter and stir into milk.
Pour all at once into flour well.
Stir just to moisten ingredients, with about 12 to 15 full circular strokes that scrape the bottom of the bowl; batter will still look lumpy. (Overheating makes tough, coarse textured muffins.) Grease muffin cups or line with baking cup liners; fill 2/3 full with batter.
Bake in a 425° oven for about 25 minutes or until well browned.