- 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
- 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.
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!
I’ve used it for the double chocolate version several times but I use chips instead of chunks……..comes out like a dream each time….. also used the basic recipe for a cinnamon muffin just by adding cinnamon to the flour….. result was amazing…..
It looks awesome. Thanks for sharing this recipe.
I tried the lemon poppyseed and the chocolate chocolate chip muffins for a breakfast. I found both to be pretty dry despite taking them out sooner than instructed. I think the 425 start was unnecessary and made them dry out. The amount of poppyseeds made them pretty crunchy, too.
I made these muffins yesterday with some friends and they turned out delicious! They are light and fluffy and not crumbly whatsoever. I didn’t have buttermilk so I used milk and some sour cream which works really well! Thank you so much for the delicious recipe! I definitely will use it again!
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!
I would not! The baking powder will only activate once so it might die down before they bake up!