Instructions
Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Step 3: In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix—the batter should be slightly lumpy.
Step 5: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 6: Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Step 7: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage Information
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 2 months. Reheat in the microwave for 15–20 seconds before serving.
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