Ingredients 1x2x3x

• All-purpose flour – 2 cups (240 g)
• Granulated sugar – 1/3 cup (65–70 g)
• Baking powder – 2 teaspoons
• Baking soda – 1/2 teaspoon
• Salt – 1/2 teaspoon
• Buttermilk – 1 cup (240 ml), or milk + lemon juice (see notes)
• Eggs – 2 large
• Unsalted butter – 1/3 cup (75 g), melted and slightly cooled
• Neutral oil (like canola) – 2 tablespoons
• Vanilla extract – 1 teaspoon
• Optional add-ins: raisins, chocolate chips, shredded cheese, chopped herbs, cinnamon, or seeds

Method

1. Prep the pan and oven. Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or oil.
2. Combine dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This helps prevent clumps and ensures even rise.
3. Mix wet ingredients. In a separate bowl or large measuring cup, whisk buttermilk, eggs, melted butter, oil, and vanilla until smooth.
4. Bring it together. Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. A few small lumps are fine. Don’t overmix, or the muffines can turn tough.
5. Fold in extras (optional). Add 1/2–3/4 cup of your chosen mix-ins. Gently fold to distribute without overworking the batter.
6. Fill the cups. Divide the batter evenly among the muffin cups, filling each about 3/4 full. For a taller dome, you can fill a bit higher.
7. Bake. Bake for 15–18 minutes, or until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
8. Cool briefly. Let them rest in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
9. Optional finish. Brush the warm tops with a little melted butter and sprinkle a pinch of sugar or flaky salt, depending on sweet or savory.