Mixing bowl with stand or hand mixer and paddle attachments
Wooden spoon
Disposable cupcake pans or non disposable your choice
Large mixing bowl for dry ingredients
1/4 cup measuring cup
Toothpick
Cupcake liners
Whisk and small pan to melt the butter
3 large eggs beaten at room temperature
3/4 cup buttermilk at room temperature
8 tbsp of butter melted and cooled
2 cups of all purpose pillsbury gluten free flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup granulated sugar
1/4 cup light brown sugar
Chocolate chips, raisins, nuts, blueberries or other ingredients of your choice

1/4 cup measuring cup 3 large eggs beaten at room temperature 3/4 cup buttermilk at room temperature 8 tbsp of butter melted and cooled 2 cup s of all purpose pillsbury gluten free flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1/2 cup granulated sugar 1/4 cup light brown sugar

Heat oven to 350 f or 180 c.
Line muffling pans .
Melt butter on medium heat whisking constantly set aside to cool.
In a large mixing bowl combine eggs, butter,buttermilk, and cooled melted butter mix until combined.
In your other mixing bowl, add all of your dry ingredients with a whisk to remove any lumps make a well in the dry ingredients add the wet ingredients don’t over mix this us the time to add your other ingredients that you want in the muffins. If using chocolate chips mix with a spoon not your mixer this way you don’t break the mixer.
Fill the liners 2/3 full. Wet your fingers to smooth out the mixture.
Bake for 20 minutes in preheated oven or until a toothpick comes out clean.