Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup plain yogurt or buttermilk
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Optional: 1 cup add-ins (chocolate chips, blueberries, nuts, etc.)
Instructions
- Preheat 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 another bowl, beat eggs, then whisk in yogurt (or buttermilk), oil (or butter), and vanilla extract.
- Combine: Pour the wet mixture into the dry ingredients. Stir just until combined — don’t overmix! Batter should be thick and lumpy.
- Fill muffin cups all the way to the top — this helps the tops rise and crack beautifully.
- Bake at 425°F (220°C) for 5 minutes, then reduce temperature to 350°F (175°C) and bake another 15–18 minutes or until tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
✨ Pro Tip: That initial blast of high heat helps create the signature cracked muffin tops!
Let me know if you want a flavor variation (banana, lemon poppyseed, etc.) or a video script!