Ultimate Muffins
User Reviews
4.9
Ultimate Muffins
Description
The recipe begins by mixing dry ingredients—flour, sugars, salt, and baking powder—followed by wet ingredients including room temperature buttermilk, melted butter, eggs, and optional vanilla extract. Combining these yields a thick muffin batter that supports mix-ins like berries or nuts. Allowing the batter to rest in the refrigerator for an hour or overnight permits the flour to hydrate fully, reducing toughness and promoting rise.
Baked at a high temperature, the muffins develop golden tops with a slight crunch enhanced by sprinkling coarse or turbinado sugar. Their crumb is moist yet airy, making them versatile for breakfast, snacks, or desserts. The recipe is adaptable based on flavor additions and offers a classic muffin base suitable for many tastes.
A note advises using real buttermilk rather than homemade substitutes to achieve authentic flavor and texture, underscoring the importance of quality ingredients for best results.
Ingredients
- 2 1/4 cups all-purpose flour 286 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup brown sugar 50 grams
- 1/2 teaspoon salt fine
- 1 tablespoon baking powder
- 1 cup buttermilk at room temperature
- 1 unsalted butter melted and cooled, stick, 113 grams
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract (if desired)
- Add-ins and flavorings of your choice
- coarse sugar for sprinkling (if desired, or turbinado sugar
Instructions
- Preheat the oven to 400°F. Position an oven rack to the upper third of the oven. Line a standard muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking powder. Set aside.
- In a liquid measuring cup, beat together the buttermilk, butter, eggs, and vanilla. Pour into the dry ingredients and stir until only a few streaks of flour remain. Stir in any desired add-ins, such as fruit or chocolate chips.
- If time permits, cover the muffin batter and allow it to rest in the fridge for 1 hour or overnight. This will produce more moist, tender, and tall muffins.
- Divide evenly among the muffin tin cups. Sprinkle each with coarse sugar, if desired.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 16 to 18 minutes.
Notes
- Use real buttermilk instead of DIY substitutes for optimal flavor and texture.
- Allow the batter to rest in the refrigerator for at least one hour or overnight to produce taller and more tender muffins.
- Coarse or turbinado sugar sprinkled on top adds a crunch and decorative finish.
User Reviews
Overall Rating
4.9
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