Ingredients
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
Instructions
- Preheat oven to 425°F. Line a muffin tin with 10 muffin cups, and spray the muffin cups with an oil-based spray. Set aside.
- In a large bowl, combine the sugar, eggs, melted butter, buttermilk, and vanilla extract.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet, mixing only until combined. Having a few lumps in the batter is totally fine!
- Scoop batter into prepared muffin cups, filling just shy of the top of the cups. Bake for 5 minutes at 425°F, then, without opening your oven door, turn the oven down to 350°F and bake for an additional 15 minutes.
- Remove from oven and allow to cool for 10 minutes, before transferring to a wire rack to cool completely.
Notes
For the Lemon Poppyseed variation:
In Step 2, reduce the buttermilk to 1/2 cup, and add in 1/4 cup lemon juice, the zest of 2 lemons, and 3 tablespoons poppyseeds. For the glaze, combine 1/2 cup powdered sugar with 1 tablespoon lemon juice. Microwave for 15 seconds, then drizzle over muffins. Top with lemon zest.
For the Chocolate Chip variation:
In Step 3, toss 1/2 cup chocolate chips into the flour mixture before folding into wet ingredients.
For the Blueberry variation:
In Step 3, add in an additional 2 tablespoons of flour, then toss 6 oz fresh blueberries into the flour mixture before folding into wet ingredients.
For the Corn Muffin variation:
In Step 3, reduce the flour to 1 cup, and add in 3/4 cup cornmeal.
For the Cinnamon Oatmeal Raisin variation:
In Step 3, reduce the flour to 1 1/4 cup, and add in 1 cup of quick rolled oats, and 1 teaspoon of cinnamon. In step 4, fold in 1/2 cup raisins. For the glaze, combine 1/2 cup powdered sugar with 2 tablespoons softened cream cheese. Microwave for 15 seconds, then drizzle over muffins. Sprinkle with cinnamon.
For the Banana Nut variation:
In Step 2, reduce the buttermilk to 1/2 cup, and add in 1 mashed banana and 1/2 teaspoon of cinnamon. In step 4, fold in 1/2 cup walnuts.
For the Double Chocolate Chunk variation:
In Step 3, reduce the flour to 1 3/4 cup, and add in 1/2 cup of unsweetened cocoa powder. In Step 4, fold in 3/4 cups chocolate chunks.
For the Vegan variation:
In Step 2, omit the eggs, melted butter, and buttermilk. Substitute with 2 flax eggs, 1/2 cup vegetable oil, 3/4 cups almond milk, and 1 teaspoon lemon juice.
For the Gluten-Free variation:
In Step 3, substitute the all-purpose flour with a gluten free 1:1 flour.
Leave a comment and rate this recipe!
Hi there! I have made this recipe a few times before and it has always turned out amazing! I do have a question though, can I leave the finished chocolate batter in the fridge over night? You reply is earnestly anticipated, and greatly appreciated!
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I would not! The baking powder will only activate once so it might die down before they bake up!
I have jumbo muffin pans, how does that affect the baking times? The recipe makes 6 jumbo muffins.
Where can i find gluten free 1:1 flour bobs red mill. If i want to susbstitute egg what can put instead of egg. Thank you
You can find it online on Amazon or at Bob’s online store! You can also find it in the speciality flours section of most groccery stores! You can sub the eggs out for flax eggs!
This is a great basic muffin recipe. I substituted 1/4 c. of unsweetened applesauce for half of the butter & it worked great. Terrific texture, high crowns, and not too sweet.
★★★★★
So happy to hear you enjoyed these! We love them too!
First time making muffins from scratch and these were fantastic. I opened the cupboard this morning on my day off to see that I didn’t have any muffin mix, (thank God because these were awesome!), and got sucked into baking the lemon poppyseed, cinnamon raisin oatmeal (but with craisins), and blueberry practically all afternoon. Even took some over to my neighbors! Thanks for the yummy recipe Sarah!
★★★★★
Hi Kassandra! That is AMAZING. I’m so happy to hear you liked these.