How to Make the Best & Easiest Muffins!
Easy and scrumptious customizable muffins. These are soft, tender, fluffy and not overly sweet and can be adapted to suit your tastes or what you have on hand!
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Servings: 12 muffins
Ingredients
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 2 cups all purpose flour
- 1 Tbsp. baking powder
- 2 large eggs two if they're small eggs
- 1/2 tsp. kosher salt
- 1 1/2 cups buttermilk or whole milk
- 1/3 cup neutral oil vegetable, canola, avocado, etc.
- 2 tsp. vanilla extract or vanilla paste, I use paste
- 1 cup toppings of choice chocolate chips, fruit, nuts, sprinkles, etc.
- optional 2 Tbsp. coarse sugar for sprinkling
Instructions
- Preheat oven to 350F.
- In a mixing bowl, add your dry ingredients first (flour, baking powder and salt) and mix to incorporate.
- Then, add in your wet ingredients (both sugars, eggs, milk, oil and vanilla) and mix until just combined.
- Gently fold in your toppings, if any. Be careful not to overmix here.
- Grease your muffin tins using butter (or neutral oil) or skip that and use muffin liners if you have them.
- Fill your muffin cups about 3/4 full. An ice cream or cookie scoop will help ensure they all come out even.
- Bake for approx. 10 minutes, rotating your pans halfway through.
- Allow to cool for a few minutes (in the pan) and then gently move them onto a cooling rack and serve warm or room temp.
Notes
The recipe yields about 12 regular-sized muffins or about 24 mini muffins. I love making the mini ones and storing in the freezer for future use.
There are so many ways to customize these muffins that I couldn't list them if I tried. I gave a few good examples at the beginning, though! With the Holidays approaching, I'm already dreaming up a pumpkin/cheesecake swirl version. Yummmm!
I highly encourage you to use this recipe as your base for all future muffins!
