This recipe is so good, super moist and makes a great base for pretty much any combination of flavour muffins you could possibly want. Buttermilk will add a slightly tangy flavor and the acidity of the buttermilk breaks down the gluten in the flour, resulting in a more tender muffin. The mixing on this recipe is pretty simple, put softened butter in a bowl then add in sugar the 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 and you can also use a stand mixer if you have one. Once the butter mixture is nice and fluffy, add in 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 the secret ingredient which is the buttermilk.
The buttermilk is so good, it adds extra flavour and tang to the muffins that makes them so good. Add vanilla extract to the buttermilk and mix it in. Add the liquids and flour ingredients in batches while alternating them while beating the mixture on low speed. Also, do not overbeat the batter, just mix the batter until the flour is moistened.
If you want to add extra flavour combination, you can add either blueberries, blackberries or chocolate chip at this point. All of this stuff you can just add them to the batter and its not going to mess it up and it will taste more delicious. Prepare your muffins tin by either buttering them or lining with liners then fill them three-quarters full then bake in a preheated 400 degrees Fahrenheit ovens for about 17 to 20 minutes depending with your oven.
- 4 ounces/ 114 grams unsalted butter (1/2 cup) softened
- 5 ounces granulated/ 142grams sugar (3/4 cup)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 10 ounces/284grams cake flour (2 cups)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 tsp salt
- 8 ounces buttermilk (1 cup) room temperature
- Preheat your oven to 400 degrees Fahrenheit – Line a muffin tin with paper liners.
- Sift together your flour, baking powder, baking soda, and salt. Set aside.
- Cream together your butter and sugar in a medium bowl with your mixer until light and fluffy
- Add in your egg and vanilla. Continue creaming until pale in colour
- While mixing on low, add in 1/3 of your flour mixture, then 1/3 of your buttermilk. Repeat two more times until just combined. Do not overmix.
- Fold in your desired mix-ins such as fruit, nuts or spices.
- Fill your liners all the way to the top with muffin batter.
- 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.
- Let your muffins cool in the pan for 10 minutes then move them to a cooling rack to cool the rest of the way.