Muffins Recipe

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and aerated.

In a separate medium bowl, whisk the milk and eggs together until combined.

Whisk in the melted, slightly cooled butter and vanilla extract until the mixture is smooth. Make sure the butter is not hot, or it may cook the eggs.

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.

Gently fold the wet ingredients into the dry with a spatula or wooden spoon until just combined. The batter should be slightly lumpy; do not overmix or the muffins will become dense.

If using add-ins (blueberries, chocolate chips, or nuts), fold them in gently until evenly distributed. If using frozen berries, fold them in straight from the freezer to minimize color bleed.

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. For an even top, use a large cookie scoop or 1/4-cup measure.

If desired, sprinkle the tops with turbinado sugar for a crunchy finish.

Bake in the preheated oven for 16–20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.

Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool further.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze wrapped muffins for up to 2 months; thaw at room temperature or warm briefly in a low oven.