Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (melted)
- 1 cup buttermilk (or regular milk with a tablespoon of vinegar)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1 cup of add-ins like blueberries, chocolate chips, or nuts
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures your muffins bake evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Prepare Wet Ingredients: In another bowl, beat the eggs. Add the melted butter, buttermilk (or milk with vinegar), and vanilla extract. Stir until smooth.
- Combine Wet and Dry Ingredients: Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Do not overmix; it’s okay if the batter is a little lumpy.
- Add Optional Mix-ins: If you’re adding any mix-ins like blueberries, chocolate chips, or nuts, fold them in gently.
- Fill Muffin Cups: Line a muffin tin with paper liners or grease it lightly. Spoon the batter into the muffin cups, filling them about 2/3 full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.