INGREDIENTS
Dry Ingredients:
- 2 ½ cups (315g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (150g) granulated sugar
Wet Ingredients:
- 2 large eggs
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 mins)
- ½ cup (120ml) vegetable oil or melted butter
- 1 tsp pure vanilla extract
- Zest of 1 lemon or orange (optional, for extra flavor)
Optional Add-ins (choose one or mix):
- 1 cup fresh or frozen blueberries
- 1 cup chocolate chips
- 1 cup chopped nuts or diced fruit
Instructions
- Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then whisk in buttermilk, oil (or butter), vanilla, and zest.
- Combine: Pour the wet mixture into the dry ingredients. Gently fold together until just combined. Don’t overmix — the batter should be lumpy.
- Add-ins: Gently fold in your chosen add-ins (berries, chocolate chips, etc.).
- Fill Muffin Cups: Fill each muffin cup all the way to the top for a tall rise.
- Bake:
- Bake at 425°F (220°C) for 5 minutes (this helps them rise tall).
- Then, reduce heat to 350°F (175°C) and bake for 15–18 minutes more, or until a toothpick comes out clean.
- Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool.
💡 Tips Made with Love:
- Don’t skip the high initial baking temp — it creates that perfect tall muffin top!
- Buttermilk gives tenderness and great flavor.
- Use room temperature eggs for best results.
- Try sprinkling a little coarse sugar on top before baking for a sweet crunch!
Let me know if you want a specific flavor version (e.g., blueberry lemon, banana chocolate chip, etc.)!