Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup buttermilk (or whole milk + 1 tablespoon vinegar)
- 1 teaspoon pure vanilla extract
- 1–1½ cups add-ins (e.g., fresh blueberries, chocolate chips, or chopped nuts)
Instructions
- Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter and sugar until well combined. Add the eggs, one at a time, whisking after each addition. Stir in the vanilla extract.
- Add the wet ingredients to the dry ingredients and pour in the buttermilk. Gently fold until just combined — don’t overmix!
- Carefully fold in your add-ins.
- Divide the batter evenly among the muffin cups, filling each almost to the top for tall muffins.
- Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 12–15 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these fluffy muffins fresh — they’re best eaten warm with a pat of butter!
Would you like a flavor variation suggestion too?