Description
These moist, sweet, bakery-style muffins are a perfect treat for breakfast or snack time. Made with basic pantry ingredients and customizable with your favorite add-ins like blueberries, chocolate chips, or nuts, these muffins are easy to prepare and bake to a soft, tender crumb with a domed top reminiscent of classic bakery muffins.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
- 2 teaspoons vanilla extract
Optional Add-ins
- 1 cup fresh or frozen blueberries
- Chocolate chips
- Chopped nuts
- Fruit chunks
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring these are well combined for even distribution in the batter.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted and slightly cooled unsalted butter, granulated sugar, eggs, buttermilk (or milk mixed with lemon juice), and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix; some lumps are ideal to keep the muffins tender.
- Add Optional Mix-ins: Fold in any desired additions such as blueberries, chocolate chips, chopped nuts, or fruit chunks to the batter gently and evenly.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each almost to the top to help achieve a tall, bakery-style dome.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 5 minutes after baking, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For taller muffins, let the filled muffin tin rest for 10 minutes before baking to allow the batter to thicken slightly for better rise.
- Try sprinkling coarse sugar on top of the muffins before baking for a crunchy, sweet finish.
- These muffins freeze well — wrap them tightly and thaw as needed for quick snacks later.
