Ingredients
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, melted and cooled
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1 tsp pure vanilla extract
- Optional: 1 cup (150g) chocolate chips, blueberries, or chopped nuts
Instructions
- Preheat Oven & Prepare Pan – 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, and salt. Set aside.
- Mix Wet Ingredients – In another bowl, whisk melted butter and sugar until well combined. Add eggs one at a time, whisking after each. Stir in buttermilk and vanilla.
- Combine Wet & Dry – Pour wet ingredients into the dry mixture. Gently fold until just combined (batter should be slightly lumpy—do not overmix). If adding mix-ins, fold them in now.
- Fill for Tall Muffins – Fill each muffin cup almost to the top for extra tall muffins.
- Bake at High Heat First – Bake at 425°F (220°C) for 5 minutes, then reduce heat to 350°F (175°C) and bake for an additional 15–18 minutes, or until a toothpick comes out clean.
- Cool & Enjoy – Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Tip: That initial high temperature makes the muffins rise quickly for a tall, bakery-style dome.
If you want, I can also give you a blueberry version of this recipe that’s even softer and taller.