From the first time I made this recipe at a bakery in Brooklyn, I knew it was something special: easy, adaptable, foolproof…and better than most every other muffin recipe I’ve tried. I’ve whittled the original recipe down from 6-dozen  to a (manageable) 12-muffin yield, called for lots of different dairy options, recommended flavorings )

These muffins come out especially tender when they’re made with ripe, juicy summer fruits. I recommend carefully loosening and unmolding them with a small metal spatula, then cooling them upside down on a baking rack so they retain their shape.

1 2/3 (250 g) cup all-purpose flour
2/3 (150 g.) cup cane or granulated sugar
2 tsp. (10 g.) baking powder
1/2 tsp. (2 g.)  baking soda
1/4 tsp. (1 g.) salt
zest of 1/2 lemon, optional
2/3 cup (160 ml.) buttermilk, sour cream, full-fat yogurt, or half milk, half yogurt or crème fraîche
2 eggs
2 oz. (60 g) melted butter
1 to 1 1/2 cups (350 ml) fresh fruit – (cut into about 1/2-inch pieces or smaller if not using berries)

Preheat the oven to 350˚F/180˚C, and coat 12-muffin pan with cooking spray.
Whisk together flour, sugar, baking powder, baking soda, and lemon zest (if using) in large bowl.
Whisk together the buttermilk (or other dairy option) and eggs in separate medium bowl.
Stir the buttermilk mixture into the flour mixture with a spatula or wooden spoon. Fold in melted butter, then fruit.
Fill each muffin cup with heaping 1/2 cup muffin batter using a 1/2-cup ice cream scoop, if possible.
Bake 30 minutes, or until a toothpick or the tip of a knife inserted in the center of a muffin comes out clean, and the muffins are golden brown.
Cool the muffins in the tin 5 minutes, then unmold them onto a wire rack, and cool completely. Makes 12 muffins

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