Ooooh yes—super fluffy homemade muffins coming right up! These babies are bakery-style: sky-high tops, soft crumb, and perfect whether you’re team blueberry, chocolate chip, or just classic vanilla.
Let’s make your kitchen smell amazing.
Super Fluffy Homemade Muffins (Base Recipe)
Ingredients (Makes ~12 muffins):
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup unsalted butter (melted & cooled slightly)
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¾ cup granulated sugar
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2 large eggs
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1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 min)
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1½ tsp vanilla extract
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Optional: 1–1½ cups of your fave add-ins (blueberries, choc chips, raspberries, etc.)
Instructions:
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Preheat oven to 425°F (220°C). Line a muffin tin with paper liners or lightly grease it.
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In a large bowl, whisk together dry ingredients:
Flour, baking powder, baking soda, salt. -
In a separate bowl, whisk wet ingredients:
Melted butter, sugar, eggs, buttermilk, and vanilla until smooth. -
Pour wet into dry, and stir until just combined—don’t overmix!
A few lumps = fluffy muffins. Fold in your add-ins now. -
Fill muffin cups to the top for that signature bakery-style dome. Yes, really. Almost overflowing is good.
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Bake at 425°F for 5 minutes, then reduce heat to 350°F (175°C) and bake for another 15–18 minutes, or until a toothpick comes out clean.
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Let cool in the tin for 5 minutes, then transfer to a rack.
Flavor Ideas:
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Blueberry Lemon: Add 1 cup blueberries + 1 tbsp lemon zest
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Chocolate Chip: 1 cup semi-sweet chips + sprinkle of raw sugar on top
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Banana Nut: Sub ½ cup mashed ripe banana for some buttermilk, add ½ cup chopped walnuts
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Cinnamon Sugar: Swirl in cinnamon-sugar mix + a sprinkle on top before baking
Bonus Tip:
Freeze extras! Just pop them in the microwave for 30–45 seconds and boom—instant breakfast treat.
Want me to turn this into a chocolate muffin base or something gluten-free? I’ve got variations ready to go!