This recipe is so good. It’s super moist and makes a great base for pretty much any combination of flavour muffins you could possibly want. Buttermilk adds a slightly tangy flavour, and the acidity of the buttermilk breaks down the gluten in the flour, resulting in a more tender muffin. The mixing in this recipe is pretty simple: Put softened butter in a bowl, then add sugar, and blend that up until nice and fluffy.

The creaming process is so important because you are incorporating a ton of air into the batter with the sugar. You can also use a stand mixer if you have one. Once the butter mixture is nice and fluffy, add eggs one at a time while beating the mixture after each addition. Mix your dry ingredients into a bowl and whisk them to make sure all ingredients are evenly distributed. Then, get ready for the secret ingredient, which is the buttermilk.

The buttermilk is so good; it adds extra flavour and tang to the muffins. Add vanilla extract to the buttermilk and mix it in. Add the liquids and flour ingredients in batches while alternating them and beating the mixture quickly. Also, do not overbeat the batter; mix the batter until the flour is moistened.

If you want to add an extra flavour combination, you can add either blueberries, blackberries or chocolate chip at this point. All of this stuff you can add to the batter will not mess it up, and it will taste more delicious. Prepare your muffin tin by either buttering them or lining them with liners, filling them three-quarters full, then bake in a preheated 400 degrees Fahrenheit oven for about 17 to 20 minutes, depending on your oven.


  • 4 ounces/ 114 grams unsalted butter (1/2 cup) softened
  • 5 ounces granulated/ 142grams sugar (3/4 cup)
  • Two large eggs at room temperature
  • Two teaspoons of vanilla extract
  • 10 ounces/284grams cake flour (2 cups)
  • Three teaspoons of baking powder
  • One teaspoon of baking soda
  • 1/2 tsp salt
  • 8 ounces of buttermilk (1 cup) at room temperature


  1. Preheat your oven to 400 degrees Fahrenheit – Line a muffin tin with paper liners.
  2. Sift together your flour, baking powder, baking soda, and salt. Set aside.
  3. Cream together your butter and sugar in a medium bowl with your mixer until light and fluffy
  4. Add in your egg and vanilla. Continue creaming until pale in colour
  5. While mixing on low, add 1/3 of your flour mixture, then 1/3 of your buttermilk. Repeat two more times until just combined. Do not overmix.
  6. Fold in your desired mix-ins, such as fruit, nuts or spices.
  7. Fill your liners to the top with muffin batter.
  8. Bake for 15-20 minutes or until edges begin to slightly brown and a wooden skewer comes out cleanly when inserted into the centre of the muffin.
  9. Let your muffins cool in the pan for 10 minutes, and then move them to a cooling rack to cool the rest of the way.