📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin well. You can use baking spray or some good ol' butter and flour—whatever floats your boat!
2. In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Make sure everything is evenly distributed—no one wants a lumpy muffin!
3. In a separate bowl, whisk together 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar—let it sit for 5 minutes to curdle), 1/4 cup melted unsalted butter (slightly cooled), and 1 large egg. Don't over-mix this—just until combined.
4. Gently pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Don't overmix! A few lumps are okay—it'll make the muffins super fluffy. Trust me on this one!
5. In a small bowl, combine 1/4 cup everything bagel seasoning (store-bought or homemade—I've got a recipe for that on my website!), 1/4 cup chopped fresh chives, and 1 tablespoon of sesame seeds. Mix it up!
6. Fold the everything bagel mixture into the batter. It might be a little lumpy, but that adds to the charm (and texture!).
7. Fill each muffin cup about 2/3 full. I usually use an ice cream scoop. It makes things super easy and ensures even muffins.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them—all ovens are different and you might need to adjust the timing a bit.
9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Be patient, or you'll burn your fingers! Worth it, though.
10. Once cooled, devour these amazing muffins! Enjoy with your morning coffee, or as a delicious afternoon snack. Or eat them all at once—I'm not judging!