Basic Buttermilk Muffins

Basic Buttermilk Muffins

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"This is a great basic muffin batter that can be adapted to almost anything."

Ingredients

35 m {{adjustedServings}} servings 168 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
  3. Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
  4. Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Footnotes

  • Cook's Note
  • You can add 1 cup of almost any fruit, nut, or baking chips to this recipe by folding in at the end, and adding spices to match (blueberries and lemon zest, for example, or peeled chopped apples and cinnamon).
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Reviews

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  1. 49 Ratings

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I love baking with buttermilk because always produces a tender muffin. I am sure that this recipe calls for too much flour. I find that 2 cups is ample and this way do not have to add more l...

I made these blueberry muffins by folding two cups of fresh blueberries into the batter when I added the dry ingredients. I sprinkled a little sugar over each muffin before baking. Very good. I'...

Excellent recipe! My husband loves muffins and I'm always looking for a recipe that has all the things I have on hand ~ plus adding whatever else I want to. Thanks for sharing this! I'll be us...