All delicious muffins begin with a great basic formula like this one, which uses buttermilk for moisture and extra flavor. The key to a light, tender texture is minimal mixing, so use a gentle hand.
| Topping | ||
| 1/4 | cup | sugar |
| 1/4 | cup | brown sugar |
| 1/2 | cup | flour |
| 1/4 | cup | cinnamon |
| 1/4 | cup | butter, melted |
| Muffins | ||
| 1 1/2 | cups | sugar |
| 3 | cups | flour |
| 4 | teaspoons | baking powder |
| 1 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 2 | eggs | |
| 1 1/2 | cups | buttermilk |
| 2 | teaspoons | vanilla |
| 1/2 | cup | butter, melted and cooled |
Preheat oven to 375°
Fill 18 standard muffin tins with paper liners.
Topping
1. Combine the two sugars, flour, and cinnamon in a spacious mixing bowl.
2. Add the melted butter and use your fingers to toss and pinch the ingredients together, forming a coarse, crumbly mixture.Set aside.
Muffins
1. Place the sugar in a spacious mixing bowl.
2. Sift in the flour, baking powder, baking soda, and salt. Whisk to combine.
3. In a separate bowl, whisk together the eggs, buttermilk, and vanilla and melted butter.
4. Stir the egg mixture in to the dry ingredients and mix until combined but still lumpy—Do not beat smooth.
5. Divide the batter evenly among the prepared muffin cups. The cups will be quite full.
6. Sprinkle the muffins with crumb topping.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
