Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¾ cup granulated sugar
- 1 cup plain yogurt or buttermilk
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- Optional: chocolate chips, blueberries, or nuts
Instructions
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, beat eggs and sugar until light. Add yogurt, oil, and vanilla. Mix until smooth.
- Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix—lumpy batter is okay!
- Fill muffin cups: Divide the batter evenly among the muffin cups. Fill each cup to the top for that perfect dome and crack.
- Bake at high heat first: Bake at 425°F (220°C) for 5–7 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 13–15 minutes, or until a toothpick comes out clean.
- Cool & serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store for later!
Pro Tip: That initial high temperature gives the muffins a fast rise, helping them crack beautifully on top. 🔥
Would you like a flavored version too (like lemon, banana, or chocolate)?