Description
Delicious and fluffy muffins that are perfect for breakfast or a sweet snack.
Ingredients
Scale
- 4 cups (480g) all purpose flour
- 1 ¾ cups (347g) granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- ¼ tsp nutmeg or cinnamon
- 4 large eggs
- ¾ cup (177ml) buttermilk
- ½ cup (118ml) vegetable oil (or neutral oil)
- 4 Tbsp (57g) unsalted butter (melted & cooled)
- 2 tsp vanilla extract
- 1 ½–2 cups of add-ins (see note)
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon to combine and set aside.
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, melted & cooled butter and vanilla extract. Stir to combine with a spatula.
- Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in your desired add-ins.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners to the top with batter.
- Use a butter knife to smooth the tops of the muffins if lumpy. Press additional add-ins on top of the muffins and sprinkle with sanding sugar.
- Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
Notes
- For best results, use 1 ½-2 cups total of add-ins per muffin batch. You can use all one flavor (like 2 cups of diced peaches) or do a combo like 1 cup fruit + 1 cup nuts or chocolate chips. Gently fold them into the batter at the very end to avoid overmixing, and if using frozen fruit, do not thaw—this helps prevent the batter from getting too wet or discolored. For lemon muffins, add 2 Tbsp of lemon juice and the zest of 1 lemon to the wet ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg