Recipe by DCKatie
"This is a great basic muffin batter that can be adapted to almost anything."
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2 1/4 cups
egg, lightly beaten
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 liquid. Also suggest using an ex. large egg. Hope this helps
The first time I made this recipe it turned out dry. The second time I made it I changed the quanity and omitted a few ingred. Here's what I did the second time around; I let the butter soften instead of melting, omitted the baking powder but did use 1 tsp baking soda, used 2/3 cup of buttermilk, 1 1/2 cup of all purpose flour, 1 tsp salt, 1 tsp of nutmeg and instead of whisking I used my kitchen aid. I creamed the butter and sugar together, added the egg and vanilla extract and beat til smooth. I did not sift the dry ingredients. I alternated the buttermilk with the dry ingredients. Sprayed baking Pam into the muffin pans. I filled each 2/3 full and topped with Jan's Crumb Topping or Streusel. Baked at 350 degrees for 15 minutes. They came out moist and very tastey!
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'll try these again with chopped Granny Smith apples and apple pie spice.
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 using it often!
Just a comment for everybody on the stiffness - it is a pretty stiff batter, but one thing that might help is that I weigh my flour - 303 grams is about 2 1/4 cups for me, but your flour may be heavier/more packed! Try weighing out 303 grams and see if that helps. :) Thanks!
I followed the directions exactly, then added 1 tsp cinnamon, chopped apples, and some raisins. The flavor is good, but, as another reviewer noted, the batter is VERY stiff. I added about 1/4 C more buttermilk. Still very stiff, and possibly now over-mixed. Only baked about 17 minutes, and they were still dry. I'll try again, but I'll adjust the flour.
Great basic recipe. I reduced the flour to 2 cups per another reviewer. >>> 03/02/12 APPLE MUFFINS: Added 1 cup peeled/chopped apple, 1/2 cup raisins & 1/2 tsp cinnamon. Very, very good. Next time I'll up the cinnamon to 3/4 tsp. >>> 03/06/12 DATE NUT MUFFINS: Replaced white sugar w/brown, reduced nutmeg to 1/4 tsp. Added 1 cup chopped dates (which I soaked in 3 Tb hot water), 1/2 tsp cinnamon, 1/2 cup walnuts & 1/2 cup raisins. Perfect!
Knew it would be raining by morning and wanted to start DH's day with a bit of sunshine. So, now these are my sunshine muffins! Please know that the dough is VERY stiff and if I had not added about another 1/4 cup of buttermilk, the blueberries I added would have been destroyed if they had not been frozen. These muffins have a delightful flavor. DH took 3 to work for AM coffee break and just called to tell me to save this recipe. Done! I'm making some to go in DD's freezer and using the suggested chopped apples and cinnamon. BIG hit! BIG, thank you!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Buttermilk Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 42
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