Muffins Recipe

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

Whisk together the dry ingredients in a large bowl: 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt. Break up any clumps of flour and aerate the mixture so it is evenly combined.

In a separate medium bowl, whisk the wet ingredients until smooth: 2 large eggs, 3/4 cup whole milk, 1/2 cup plain yogurt (or buttermilk), 1/2 cup melted and cooled unsalted butter, and 1 tsp pure vanilla extract. Make sure the melted butter is not hot so it doesn't cook the eggs.

Make a well in the center of the dry ingredients. Pour the wet mixture into the well and, using a flexible spatula, gently fold the wet and dry ingredients together until just combined. The batter should be slightly lumpy; avoid overmixing to keep muffins tender and to prevent toughness.

If using add-ins (1 cup fresh blueberries or 1 cup chocolate chips/chopped fruit), gently fold them into the batter until evenly distributed. If using berries, toss them with 1 tablespoon of flour from the dry mixture before folding in to help prevent sinking.

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. For a taller domed top, fill slightly more, up to near the rim. Smooth the tops lightly with the back of a spoon if desired.

If desired, sprinkle the tops with coarse sugar (about 1 tablespoon total) for a crunchy finish.

Bake in the preheated 400°F (200°C) oven for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven if your oven allows manual adjustment. Continue baking for an additional 12–15 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out with a few moist crumbs (not raw batter). Total bake time ~17–20 minutes depending on oven and add-ins.

Remove the muffins from the oven and let them cool in the tin for 5–7 minutes. Transfer the muffins to a wire rack to cool completely or enjoy warm.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap individually and freeze for up to 3 months; thaw at room temperature or warm gently in a low oven or microwave.