Soft muffins
Ingredients (Makes 12 muffins)
- 2 cups all-purpose flour (250 g)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup sugar (granulated or mix with brown sugar for more moisture)
- 2 large eggs, room temperature
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, rested 5 min)
- 1 tsp vanilla extract
Optional add-ins (about 1 cup total): blueberries, chocolate chips, chopped nuts, diced apples, etc.
Instructions
- Prep
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients
- In another bowl, whisk melted butter, sugar, eggs, buttermilk, and vanilla until smooth.
- Combine
- Add dry ingredients to wet ingredients.
- Gently fold with a spatula until just combined (batter will be slightly lumpy – don’t overmix).
- Fold in add-ins if using.
- Bake
- Fill muffin cups about ¾ full.
- Bake 18–20 minutes, or until a toothpick comes out clean.
- Cool & Enjoy
- Let muffins cool in tin 5 minutes, then transfer to a wire rack.
Why This Recipe Works
Buttermilk + melted butter = super soft crumb
Simple base you can flavor any way
Not overly sweet, perfect for breakfast or snacks
Bakery-style if you sprinkle sugar on top before baking
Pro Tip: For tall muffin tops, bake at 425°F (220°C) for the first 5 minutes, then reduce to 375°F (190°C) for the remaining bake time.
