Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- Optional: 1 cup chocolate chips, blueberries, or nuts
Instructions
- Preheat oven to 425°F (220°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, mix the eggs, buttermilk, oil, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix – batter should be lumpy.
- Fold in your optional add-ins (chocolate chips, berries, etc.) if using.
- Fill muffin cups to the top – this is key for that perfect cracked dome.
- Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 12–15 minutes, or until a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
✨ Pro Tip: The initial high heat gives that quick oven rise and those gorgeous cracks on top!
Would you like a flavored variation, like banana, chocolate chip, or lemon poppyseed?