1. |
Preheat oven to 325° F (160° C). Line standard muffin tins with paper liners. |
2. |
Whisk dry ingredients in a large bowl. |
3. |
Cream butter and sugar with a mixer until light and fluffy. Add eggs, one at a time, beating after each addition. |
4. |
Make the buttermilk by combining lemon juice and milk in a bowl and let sit without stirring for at least 10 minutes. |
5. |
Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk in 2 additions and ending with dry. Scrape sides of bowl as needed. |
6. |
Pour 3 tablespoons of batter into each muffin cup and bake for 25 minutes. |