Preheat oven to 375°F. Lightly grease a muffin tin, set aside (or two if you have them).
In a small bowl combine dry ingredients.
In a large bowl combine melted butter with sugar and eggs. Whisk in buttermilk. Slowly add dry ingredients, stirring until completely combined.
Add one large scoop to each greased muffin pan cavity or roughly 3/4 full. Bake for 12-15 minutes or until a toothpick inserted comes out clean or with only a few moist crumbs.
Allow muffins to cool for several minutes before transferring to a wire rack to cool completely. Serve immediately or store in an airtight container for up to several days.
Notes
*If buttermilk is not available, add 1 Tbsp lemon juice to a measuring cup plus enough milk to make 1 cup of liquid.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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