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Golden fluffy butter muffins with one muffin broken open to show its tender crumb

Fluffy Butter Muffins

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Soft and fluffy butter muffins with tender centers and golden sugar-crusted tops. This easy homemade muffin recipe uses simple ingredients and a two-temperature baking method for beautifully risen muffins.

  • Total Time: 30–34 minutes
  • Yield: 12 muffins

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 2 large eggs, preferably at room temperature
  • 1 cup (240 ml) whole milk, preferably at room temperature
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons coarse or granulated sugar, for topping
  • 1 tablespoon melted butter, optional, for brushing after baking

Instructions

  • Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
  • In a separate bowl, whisk the eggs. Add the whole milk and vanilla extract. Slowly whisk in the melted, slightly cooled butter.
  • Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until no large pockets of dry flour remain. Do not beat the batter smooth. A few small lumps are fine.
  • Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  • Sprinkle the tops with 2 to 3 tablespoons of coarse or granulated sugar.
  • Bake at 425°F (220°C) for 5 minutes.
  • Without opening the oven door, reduce the temperature to 375°F (190°C). Continue baking for about 10 to 14 minutes, until the tops are risen and golden.
  • Check the center with a toothpick. It should come out clean or with a few moist crumbs, but no wet batter.
  • Let the muffins rest in the pan for about 5 minutes. Transfer them to a wire rack.
  • For a richer buttery finish, lightly brush the warm tops with the optional tablespoon of melted butter.
  • Let cool slightly and serve warm.

Notes

  • Measure flour carefully: For the most repeatable result, use 240 g rather than packing flour into measuring cups.
  • Do not overmix: Stop folding once the flour is incorporated. Overmixing can produce a firmer crumb.
  • Butter temperature: Melted butter should be slightly cooled before it meets the eggs.
  • Room-temperature ingredients: Using milk and eggs that are not refrigerator-cold helps prevent the melted butter from rapidly solidifying.
  • Fresh baking powder: Old baking powder may result in flatter muffins.
  • Golden crust: Sugar sprinkled before baking gives the tops their sweet, lightly crisp finish.
  • Ovens vary: Begin checking during the final few minutes rather than relying solely on the clock.
  • Storage: Cool completely before placing in an airtight container. Best texture is within about 2 days.
  • Freezing: Once completely cool, muffins can be frozen in a freezer-safe container or bag.
  • Author: Elian Cove
  • Prep Time: 5 minutes
  • Default to prep + cook: 30–34 minutes
  • Cook Time: 15–19 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesmind.com/fluffy-butter-muffins/