Step 1

Melt your butter and add your vegetable oil to bring it all down to room temperature.

Step 2

In a large mixing bowl, combine buttermilk, eggs, sugar, baking powder, baking soda, and salt. Add vanilla or other extracts, if using. Whisk together until sugar mostly dissolves. Whisk in the butter and oil combo.

Step 3

Fold in the flour just until the last of it disappears. If adding any mix-ins, do so at the point when some flour is still visible. This avoids over-mixing which can lead to tough muffins.

Step 4

Use a medium scoop, or a couple spoons, to distribute the muffin batter into each of the prepared muffin pan wells. Top with sparkling sugar or streusel if desired.

Step 5

Bake at 425°F for 5 minutes, then drop the temperature to 350°F, without opening the oven. Bake for another 18 to 22 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean or with just a few crumbs.

Step 6

Let cool for 5 minutes in the muffin pan and then carefully transfer to a wire rack to cool for at least 15 minutes longer. Although you have removed them from the oven, they will continue to cook from their own residual heat for a few minutes. Open one up too soon and they will crumble. Give them a minute to get it together