Buttermilk muffins are a delightful treat that bridge the gap between breakfast and snacking, bringing a sense of comfort with every bite. Their tender crumb and airy texture set them apart from regular muffins, making them incredibly delightful. Whether enjoyed fresh out of the oven or later in the day, these muffins promise a flavor that lingers on your palate. The addition of buttermilk imparts a subtle tanginess coupled with a fluffy softness that store-bought options simply can’t replicate.

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I’ll never forget the first time I stumbled upon a buttermilk muffin recipe. I was rummaging through my grandmother’s old recipe box, and it was a lovely handwritten note that caught my eye. The scent of baking buttermilk muffins wafted through her kitchen, creating a warm, inviting atmosphere. Ever since that day, I’ve been on a mission to perfect these muffins, and I’m excited to share my findings with you! Fluffy, rich, and surprisingly easy to whip up, this recipe is one you’ll want to keep handy. So let’s get whisking—trust me, you’ll love these buttermilk muffins!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Buttermilk Muffins
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Buttermilk Muffins

Why You’ll Love This Recipe

Simple & Quick: Just 20 minutes of prep time and 37 minutes baking mean you can enjoy homemade muffins in no time.
Irresistible Flavor: Expect a hint of sweetness and that classic tangy undertone from buttermilk, resulting in a delightfully moist bite.
Eye-Catching Appeal: Golden, domed tops make these muffins not just tasty but also visually pleasing—perfect for your breakfast table or brunch spread!
Flexible Serving: Ideal for any occasion—serve them warm for breakfast, pack them in lunch boxes, or set them out for afternoon snacking.
Diet-Friendly Options: If you’re dairy-sensitive, substituting buttermilk with a plant-based milk and vinegar mix works beautifully!

Ingredients You’ll Need

2 cups (250 g) all-purpose flour: The foundation for fluffy muffins. For gluten-free options, try a 1:1 baking flour.
¾ cup (150 g) granulated sugar: Adds sweetness to balance the tanginess of the buttermilk. You can use brown sugar for a deeper flavor.
2 ½ teaspoons baking powder: Provides the lift you want for those gorgeous muffin tops. Ensure it’s fresh for best results.
½ teaspoon baking soda: Helps balance the acidity of buttermilk while contributing to the rise.
¾ cup (184 g) buttermilk, room temperature: The secret ingredient for moisture and tenderness. If you don’t have it, a mix of milk and vinegar can work in a pinch.
½ cup (1 stick / 113 g) unsalted butter, melted, slightly cooled: Adds richness and flavor. Always let it cool a bit before adding to avoid cooking the eggs.
2 large eggs, room temperature: They help bind everything together for a cohesive batter.
1 teaspoon vanilla extract: Enhances sweetness and flavor; real vanilla is best, but imitation works too.

How to Make Buttermilk Muffins

Preheat Oven: Start by setting your oven to 425°F (220°C). Grab a standard 12-cup muffin pan, line it with paper liners, or generously spray it with nonstick cooking spray.
Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, ¾ cup of granulated sugar, 2 ½ teaspoons of baking powder, and ½ teaspoon of baking soda until combined.
Combine Wet Ingredients: In a separate medium bowl, whisk together ¾ cup of room-temperature buttermilk, ½ cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract until the mixture is smooth.
Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently, just until the flour is incorporated. The batter will be thick and may appear lumpy—don’t worry, that’s perfect!
Rest the Batter: Let the batter rest at room temperature for about 15 minutes. This hydrates the flour and helps achieve those tall muffin tops you’re aiming for.
Fill Muffin Cups: Divide the batter evenly amongst the muffin cups, filling them almost to the top.
Bake: Put the muffin pan in the oven and bake at 425°F (220°C) for 5 minutes. Without opening the oven, lower the temperature to 350°F (175°C) and bake for an additional 12 to 15 minutes. Check for doneness by inserting a toothpick in the center—look for a few moist crumbs.
Cool Down: Remove the muffin pan from the oven and let the muffins cool for about 5 minutes before transferring them to a wire rack to cool completely.
Store: Keep your muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for about 2 months.

Storing & Reheating

To keep your buttermilk muffins fresh, store them in an airtight container at room temperature for up to three days. You can refrigerate them for about a week, but the texture might become a bit dense. For longer storage, wrap muffins individually in plastic wrap and place them in a freezer bag before freezing for up to three months. To enjoy them warm again, pop them in a 350°F (175°C) oven for about 10 minutes, and they’ll taste just as good as the day they were made!

Chef’s Helpful Tips

Don’t Overmix: Overmixing your batter can result in tough muffins. Mixing just until everything is combined is key!
Room Temperature Ingredients: Bring your eggs and buttermilk to room temperature for optimal mixing and better rise.
Timing is Key: For that bakery-style dome, don’t skip the initial high-temperature step.
Variations Galore: Feel free to add in ingredients like blueberries, chocolate chips, or nuts for a flavorful twist.
Test for Fresh Ingredients: Check the expiration dates on your baking powder and soda—they’re crucial for the right rise!

These buttermilk muffins are not just delicious; they’re exceptionally rewarding to make. As you explore this recipe, don’t hesitate to play around with flavors or fillings. The ability to customize will only enhance your muffin-baking adventure. Enjoy indulging in these delightful treats with family and friends. There’s something about a homemade muffin that just brings people together, and with the right ingredients and techniques, you’re sure to impress.

Recipe FAQs

Can I make buttermilk muffins without buttermilk?

Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe. This provides that tangy flavor and moisture crucial to the muffins.

How can I keep my muffins from sticking to the pan?

Using a good nonstick cooking spray or lining your muffin tin with paper liners will help. Additionally, ensure your muffins cool for a few minutes in the pan before transferring to a wire rack; this helps them release more easily.

Can I freeze buttermilk muffins?

Yes! To freeze, wrap your muffins individually in plastic wrap and place them in a freezer bag. They can be stored for up to three months. When you’re ready to enjoy, thaw at room temperature or warm in the oven.

What’s the best way to store leftover muffins?

Store your leftover buttermilk muffins in an airtight container at room temperature for up to three days. If you refrigerate them, use a container suitable for moisture control to preserve their softness as long as possible.

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Buttermilk Muffins

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Author: Krista
Prep Time: 20 minutes
Cook Time: 37 minutes
Total Time: 57 minutes
Yield: 12 muffins 1x
Category: Breakfast and Brunch
Method: Baking
Cuisine: American

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Description

These Buttermilk Muffins are the perfect combination of soft, moist, and flavorful. Made with simple ingredients like buttermilk and eggs, they are perfect for breakfast or a snack, making them a must-try for anyone seeking easy homemade recipes!

Ingredients

Scale

2 cups (250 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup (184 g) buttermilk, room temperature
½ cup (1 stick / 113 g) unsalted butter, melted, slightly cooled
2 large eggs, room temperature
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 425°F (220°C). Prepare a standard 12-cup muffin pan by lining with paper liners or greasing with nonstick cooking spray.
In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda and whisk together thoroughly.
In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and slightly lumpy; refrain from overmixing.
Allow the batter to rest at room temperature for 15 minutes to hydrate the flour, which aids in creating taller muffin tops.
Distribute the batter evenly among the muffin cups, filling them almost to the top.
Bake in the preheated oven at 425°F for 5 minutes. Then, without opening the oven door, decrease the temperature to 350°F (175°C) and continue baking for an additional 12 to 15 minutes, or until a toothpick inserted into the muffin center comes out with a few moist crumbs.
Take the muffin pan out of the oven and cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Notes

For best results, use room temperature ingredients.
Don’t skip the resting time as it improves muffin texture.
These muffins can be customized with your choice of add-ins like berries or nuts.