Basic Buttermilk Muffins Recipe - Allrecipes.com
Basic Buttermilk Muffins Recipe
  • READY IN 35 mins

Basic Buttermilk Muffins

Read Reviews (25)

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

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

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 More Reviews

Most Helpful Positive Review
Feb 29, 2012

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.

 
Most Helpful Critical Review
Feb 13, 2012

These muffins taste great, they were a nice color and texture... my kids loved them but the papers stick to the muffins... why does it do that?

 
Oct 22, 2011

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

 
Oct 15, 2011

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!

 
Oct 22, 2011

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!

 
Oct 20, 2011

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.

 
Oct 19, 2011

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!!!

 
Dec 31, 2011

This really is exactly what the recipe title states: a basic muffin. It's light, moist, and the perfect base for embellishing however you'd like. I added chopped apples and some cinnamon to the batter and then before baking, sprinkled the tops with a cinnamon-sugar mixture. As instructed, I filled the muffin batter almost to the top and ended up with ten nice-sized muffins. Good recipe.

 

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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 338 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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