The Perfect Recipe for Tall, Fluffy Muffins with an Unparalleled Flavor

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

  1. Preheat the oven to 425°F (220°C). Line a standard muffin tin with 12 paper liners.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. 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.
  4. 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).
  5. Add extras: Gently fold in your chosen add-ins.
  6. 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.
  7. 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.
  8. 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!

Leave a Comment