1 Picture
Ingredients
- Cool: 5 minutes
- Nonstick cooking spray
- 2 1/2 cups alt-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup buttermilk
- 1 teaspoon vanilla
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 eggs
- Streusel Topping (optional)
Details
Servings 15
Preparation
Step 1
1. Preheat oven to 350 degrees F. Coat fifteen 2 1/2-inch muffin cups with paper bake liners; coat bake cups with cooking spray. Set aside.
2.In a medium b owl, stir together flour, baking powder, salt, and baking soda. In a small bowl combine buttermilk and vanilla. Set aside.
3. In a mixing bowl beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy. Add eggs one at a time, beating after each addition. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low after each addition just until combined (batter will be stiff). If adding nuts berries, or other additions, now is time to stir into the batter.
4. Spoon batter into the prepared muffin cups, filling each cup 2/3's full. If desired, top a streusel topping. Bake for 18-21 minutes or until a wooden pick comes out clean when inserted into the middle of muffin. Cool in muffin cups on wire rack for 5 minutes . Remove from muffin cups and serve.
TO MAKE AHEAD:
Prepare as directed through step 3. Divide batter among 3 1-quart freezer bags or 1-cup air-tight containers. Freeze up to 1 month To serve, thaw one or more portions of batter at room temperature for 30 minutes, massaging bag(s) or stirring batter occasionally. Continue as directed in step 4.
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