👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
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2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
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3
In a separate medium bowl, lightly beat the egg. Add the buttermilk, vegetable oil, and vanilla extract, whisking until smooth.
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4
Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold until just combined. A few small lumps are fine; do not overmix.
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5
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
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6
Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. The tops should spring back when lightly touched.
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7
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
💡 Notes
For best results, ensure all wet ingredients are at room temperature. If you don't have buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes. Store cooled muffins in an airtight container for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
250 kcal
Protein
4g
Total Fat
10g
Saturated Fat
2g
Carbs
35g
Fiber
1g
Sugar
15g
Sodium
280mg
Cholesterol
25mg
