Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 tsp Baking powder
  • 0.25 tsp Salt
  • 0.5 cup (115g) Unsalted butter, room temperature
  • 0.75 cup (150g) Granulated sugar
  • 2 Large eggs, room temperature
  • 1.5 tsp Pure vanilla bean paste
  • 0.5 cup (120ml) Whole buttermilk

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your 12 cup muffin tin. Start by creaming 115g of room temperature butter with 150g of granulated sugar. You want to beat this for about 3-4 minutes until it looks significantly lighter in color and feels airy. Add your 2 eggs one at a time, making sure each is fully incorporated before adding the next. Stir in that beautiful vanilla bean paste.
  2. In a separate bowl, whisk 190g flour, 1 tsp baking powder, and 0.25 tsp salt. Now, alternate adding the dry ingredients and the 120ml buttermilk to your butter mixture. Start with flour, then milk, then flour. This prevents the batter from curdling. Bake for 18-20 minutes until the tops spring back when touched.