Bakery-Style Muffins at Home: Your Wallet (and Taste Buds) Will Thank You

👩‍🍳 Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
2. 2

   If making streusel: In a small bowl, combine ½ cup (60g) all-purpose flour, ¼ cup (50g) brown sugar, ½ tsp cinnamon, and 3 tbsp (42g) cold unsalted butter, cubed. Cut with a pastry blender or fingers until coarse crumbs form. Set aside.
3. 3

   In a large bowl, whisk together 2 ½ cups flour, granulated sugar, baking powder, baking soda, and salt.
4. 4

   In a separate medium bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
5. 5

   Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until *just* combined. Do not overmix; a few lumps are okay. Fold in your chosen add-ins (e.g., chocolate chips, berries) until evenly distributed. If using fresh fruit, toss it in 1 tbsp flour first.
6. 6

   Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to 24 hours. This chilling step is crucial for texture and dome formation.
7. 7

   Divide the chilled batter evenly among the 12 muffin cups, filling each almost to the top. Sprinkle generously with streusel topping, if using.
8. 8

   Bake in the preheated 425°F (220°C) oven for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
9. 9

   Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.