These quick bread muffins are very tender, moist and delicious! They can be used as a base for making other types of muffins, just see the hints at the end of the post.
I cut the butter into the dry ingredients so that the gluten is coated with butter and has a hard time bonding together. That results in a more tender muffin. As with all muffin batter though, don’t overmix the batter to obtain your best results. Enjoy formula below: