Categories: Breakfast, Muffins

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 2/3 cup unsalted butter, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups buttermilk

Directions

1. Preheat oven to 375°; grease a 12-cup muffin pan.

2. In a bowl, whisk the flour, baking powder, baking soda, and salt together.

3. In another bowl, using an electric mixer on med-high speed, beat sugar and butter until light and fluffy.

4. Add eggs, one at a time, beating until fluffy and pale yellow.

5. Beat in vanilla until blended.

6. With the mixer on low speed, beat in flour mixture alternately with buttermilk, making three additions of flour and two of buttermilk, until just blended.

7. Divide batter equally among prepared muffin cups.

8. Bake for 25-30 minutes or until tops are golden and a pick comes out clean.

9. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

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