Preheat the oven to 375˚F (190˚C, or gas mark 5) and line a 12-cup muffin pan with liners.

In a large bowl, stir together the flour, baking powder, and salt.

In a separate bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla extract.

Pour the wet ingredients into the dry, and mix until just combined.

Divide the batter evenly among the 12 muffin cups.

Bake for 16 to 18 minutes, until the muffins have domed and spring back when pressed lightly.

Transfer the muffins to a rack to cool.

Store leftover muffins in an airtight container for 3 to 4 days at room temperature, or freeze for extended storage