adapted from Bake Club
Makes 6 coffee shop muffins or 24 mini midnight release party muffins
⅓ cup vegetable oil
2 tablespoons butter, melted
½ cup dark brown sugar
¼ cup sugar
2 tablespoons plain yogurt
2 teaspoons vanilla extract
2 eggs
1 ¼ cups flour
2 teaspoons baking powder
½ teaspoon kosher salt
Grease a muffin pan or fill it with muffin liners.
In a large bowl, whisk together the oil, butter, sugars, yogurt and vanilla until well combined and glossy then whisk in the eggs and mix until well combined, about 1 minute total.
Measure the flour, baking powder and salt into the mixing bowl. Toss only the dry ingredients on top together with the whisk first, before truly stirring them into the wet ingredients below. Mix all until just combined.
Using a measuring cup or ice cream scoop, spoon ⅓ cup of batter into each muffin liner. The batter should reach just under the lip of the liner (but shouldn’t go over!). Cover with plastic wrap and refrigerate overnight.
Heat the oven to 375°F and remove the muffin batter from the fridge.
Bake large muffins for 16 to 18 minutes and smaller muffins for 9-10 minutes until the muffin tops poof and brown slightly and a toothpick, when inserted comes out clean. Let the muffins cool slightly before digging in. On the counter in an airtight container, the muffins will keep fresh for 5 days.
For a Blueberry riff, fold 1 cup fresh blueberries in at the end of step 3