INGREDIENTS
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 cup add-ins (e.g., blueberries, chocolate chips, chopped nuts – optional)
Instructions
- Preheat oven to 220°C (425°F). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix melted butter and sugar until well combined. Add eggs one at a time, beating well after each. Stir in yogurt (or sour cream) and vanilla.
- Gently fold the wet ingredients into the dry ingredients using a spatula. Do not overmix—just until combined.
- If using add-ins, gently fold them in now.
- Fill each muffin cup all the way to the top for tall muffins.
- Bake at 220°C (425°F) for 5 minutes, then lower oven temperature to 175°C (350°F) and continue baking for another 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Tip: Starting with a high oven temp helps create a tall muffin top!
Let me know if you’d like a specific flavor variation (e.g., lemon poppy seed, banana nut, etc.).