The Ultimate Moist Muffins Recipe
This moist muffins recipe is your go-to for soft, fluffy, and delicious muffins every time! With the perfect balance of ingredients and baking techniques, these muffins stay tender and flavorful.
Ingredients
- 2 cups 250g all-purpose flour
- 1/2 cup 100g granulated sugar
- 1/4 cup 50g brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon optional
- 1/2 cup 120ml vegetable oil or melted butter
- 3/4 cup 180ml buttermilk or whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup 150g add-ins (chocolate chips, blueberries, nuts, etc.)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, whisk together oil (or butter), buttermilk, eggs, and vanilla extract until smooth.
- Mix batter: Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix!
- Fold in add-ins: Gently fold in chocolate chips, berries, or nuts.
- Fill muffin cups: Divide batter evenly among the muffin cups, filling them about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
- For extra moisture: Replace half of the oil with applesauce or Greek yogurt.
- Storage tip: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze option: Wrap muffins individually and freeze for up to 3 months. Reheat in the microwave for 20 seconds before serving.
- Gluten-Free Option: Swap all-purpose flour with a gluten-free flour blend.