Ingredients
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- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs, room temp
- 2 tsp vanilla extract
- 1/3 cup whole fat Greek yogurt, room temp
- 1/2 cup whole fat buttermilk, room temp
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp kosher salt
- 1 cup mini chocolate chips OR 2 cups of fruit tossed in 1 tbsp all purpose flour
- 1/4 cup Demerara sugar
Instructions
- Preheat your oven to 425 degrees F. Prepare a muffin tin with baking spray or muffin cups.
- Add melted butter and sugars in a large mixing bowl. Whisk vigorously to combine. Add eggs, one at a time, whisking to combine well with each addition.
- Add vanilla, buttermilk, and greek yogurt. Continue mixing to combine well.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients into the wet ingredient mixture, folding until just combined with a few flour streaks left. Batter will be thick and may be a bit lumpy.
- Add your chocolate chips or fruit of choice, folding gently until just distributed. Take care not to over-mix.
- Spoon batter into a muffin tin. I like to use a medium cookie scoop and fill my cups all the way full to get a domed muffin top.
- Sprinkle muffins liberally with Demerara sugar.
- Bake muffins for 5 minutes at 425 degrees F, then reduce temp to 375 and bake another 15 minutes until the tops are golden brown. Remove muffins from oven and allow to cool on a wire cooking rack. Enjoy!
Notes
- Make these muffins gluten free by subbing your GF flour or choice for the all purpose flour + 1 tsp xanthan gum + 1 extra tbsp buttermilk.