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Buttermilk Muffin Recipes

Fluffy Buttermilk Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 cups (260g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup (240ml) buttermilk
  • 1 large egg
  • 1/3 cup (80g) unsalted butter, melted
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients and fold with a spatula until just combined, about 10 to 12 strokes. Batter will be lumpy.
  4. Divide batter evenly among muffin cups, filling each about three-quarters to almost full for high domes.
  5. Bake 18 to 22 minutes until golden and a toothpick comes out with moist crumbs. Cool in the pan 5 minutes, then transfer to a wire rack. Serve warm.

Notes

For the tallest muffins, use room temperature buttermilk and egg. If the melted butter is hot, let it cool a minute before adding to the wet mix so it does not cook the egg. These muffins are best fresh but hold their moisture well for a couple of days.