Step 1

Preheat oven to 350 degrees F. Line a muffin tin with 10 liners. See recipe notes.

Step 2

In a medium-sized mixing bowl, add all dry ingredients except sugar and whisk well paying particular attention to removing all lumps. Set aside.

Step 3

Using an electric mixer, beat the sugar and butter (or oil) for about one minute until creamy and combined.

Step 4

Add the eggs, one at a time, and beat into the sugar/butter mixture.

Step 5

Add the vanilla and beat into the mixture and beat a few seconds until combined.

Step 6

Slowly add the dry ingredients and mix until combined and a creamy batter is created.

Step 7

Fill the muffin liners almost full (about 3/4). Smooth the tops of the batter.

Step 8

Bake for 18-20 minutes until a toothpick comes out clean. Let cool before frosting.

Step 9

Store in an airtight container in the refrigerator for up to 5 days.