Quick & Easy Muffins That Always Crack Perfectly

Preheat Hot for the Rise

• Preheat oven to 425°F (220°C). The high starting heat helps the muffins rise quickly and crack beautifully.
• Line a 12-cup muffin tin with paper liners or grease well.

Dry Ingredients First

• In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

Wet Ingredients Separately

• In another bowl, whisk buttermilk, eggs, oil (or butter), and vanilla until smooth.

Mix Gently

• Pour wet ingredients into the dry.
• Stir with a spatula just until combined — the batter should be thick and lumpy. Do not overmix, or you’ll lose the rise.

Fill for Big Tops

• Divide batter evenly between muffin cups, filling almost to the top (about ¾ full for regular muffins, full for extra-high domes).

Bake in Two Stages

• Bake at 425°F (220°C) for the first 5 minutes to create steam and lift.
• Without opening the oven, reduce to 350°F (175°C) and bake for another 13–17 minutes, until a toothpick inserted in the center comes out clean.

Cool & Enjoy

• Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Tips for Perfect Cracks

• Thicker batter = higher tops. If your batter feels too runny, add 1–2 tablespoons of flour.
• Don’t overmix. A few flour streaks are okay — overmixing makes dense muffins.
• Bake right after mixing. The leavening starts working immediately, so don’t let the batter sit.