Ingredients
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk (or whole milk + 1 tablespoon lemon juice, let sit 5 min)
- 1 teaspoon pure vanilla extract
- 1 to 1½ cups add-ins of your choice (fresh blueberries, chocolate chips, chopped strawberries, etc.)
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat the oven to 425°F (220°C). Line a standard muffin tin with 12 paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk the melted butter and sugar until combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla and buttermilk until smooth.
- Combine: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined — do not overmix (a few lumps are okay).
- Add extras: Gently fold in your chosen add-ins.
- Fill muffin cups: Divide the batter evenly among the 12 liners, filling each all the way to the top for tall muffin tops. Sprinkle with coarse sugar if desired.
- Bake: Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 15–18 minutes or until a toothpick inserted comes out clean.
- Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
✨ Tip for sky-high muffins: That initial high temperature helps them rise tall and fluffy!
If you’d like, I can help you adapt this for blueberry, chocolate chip, or any other variation — just say the word!