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  1. Preheat your oven to 350°F. Lightly grease a 12-cup muffin pan; or line the pan with papers, and grease the papers.

  2. Whisk together the flour and sugar, then stir in the fruit/nuts/chips.

  3. In a separate bowl, beat together the egg, vanilla, buttermilk or whey, and melted butter.

  4. Add the wet ingredients to the dry ingredients and whisk until combined; the mixture should remain slightly lumpy.

  5. Scoop the batter into the prepared pan, filling the cups about 3/4 full.

  6. Bake the muffins for 20 to 25 minutes, until they're lightly browned. Remove them from the oven, let them cool in the pan for 5 minutes, then remove them from the pan.

  7. For a tasty finish, dip the muffins' tops in melted butter, then in cinnamon sugar. Serve warm or at room temperature.

Tips from our Bakers

  • Trying to cut back on fat, but still like the cinnamon option? Instead of dipping baked muffins' tops in butter, then in cinnamon-sugar, simply sprinkle with cinnamon-sugar — either before or after baking.
  • Want to make these into mini muffins? Scoop the batter into a 24-cup mini muffin pan; bake muffins at 425°F for 8 to 10 minutes, until a toothpick inserted into the center of one comes out clean.
  • Don't have any self-rising flour on hand? Make your own self-rising flour substitute.