Easy Buttermilk Muffin Recipe (with Variations)

These basic buttermilk muffins are perfectly delicious as is, but they are also the perfect base for any muffin flavor you can imagine!

Every baker needs a great recipe for basic muffins, and this one definitely fits the bill! You don’t need any fancy ingredients, and they are ready to bake in about 5 minutes.

They may look plain and ordinary, but trust me, they taste fantastic! And best of all, they are completely customizable. You can add berries, nuts, coconut, dried fruit, or any flavor of baking chips. The possibilities are endless.

What is the purpose of buttermilk in muffins?

Buttermilk serves several purposes in muffins. First of all, it reacts with leavening agents such as baking soda and baking powder to help create air bubbles that make fluffy muffins.

Second, because buttermilk is acidic, it adds a delightful tangy flavor to baked goods, similar to that of sour cream, but with less fat.

And lastly, the acid breaks down the gluten strands, which leads to a more moist and tender muffin.

Can I make my own buttermilk with regular milk?

I prefer using fresh buttermilk for this recipe, but in a pinch, you can use a substitute. My favorite method is using half milk and half sour cream or plain yogurt whisked until smooth.

You can also add a tablespoon of lemon juice or vinegar to your liquid measuring cup, and adding milk until you have a cup.

And of course you can use powdered buttermilk – just follow the directions on the container.

How to make buttermilk muffins:

1. PREP – Spray 15 muffin cups with cooking spray, (or use muffin liners). Set your oven temperature to 400 degrees.
2. DRY INGREDIENTS – In a small bowl, whisk together the flour, baking powder, and salt.
3. WET INGREDIENTS – Combine melted butter, oil, sugar, eggs, buttermilk, and vanilla in a separate mixing bowl. Gently stir in the dry ingredients and any additional mix-ins.
4. BAKE – Divide the buttermilk muffin batter between the muffin cups. (I like to use a large cookie scoop or ice cream scoop.) Bake the muffins at 400° for 10 minutes. Turn the heat down to 350° and bake for another 8-10 minutes, or until the muffins are set in the middle and golden brown around the edges.
5. COOL – Let the muffins sit in the pan for about 5 minutes, then dump them out onto a cooling rack. We like to eat them while they are still warm. 🙂

You can store leftover muffins at room temperature in an airtight container for up to 5 days.

You can also freeze the muffins for 3-4 months in a freezer bag or other freezer safe container. Simply pop one in the microwave for about 30 seconds for a quick breakfast on the run.

PRO TIPS:

• Baking the muffins at high heat for a few minutes helps them rise up nice and high. Just don’t forget to turn down the heat, or they will burn on the edges before the middle cooks.
• If you use unsalted butter, you may need to add an additional 1/8 teaspoon of salt.
• I like to use an ice cream scoop to equally portion the batter into the muffin cups.
• Keep in mind that adding mix-ins will increase the number of muffins you end up with. Each cup of additional ingredients will yield an extra 3-4 muffins.

BUTTERMILK MUFFIN RECIPE VARIATIONS:

• To make blueberry buttermilk muffins, add about a cup of fresh blueberries. Frozen will also work, but toss them with a couple teaspoons of flour before adding to the batter.
• Add a cup of chocolate chips in any flavor. I’ve used milk chocolate chips as well as semi sweet mini chocolate chips. I like the mini chips the best!
• Stir in 2 tablespoons of lemon zest and a teaspoon of poppy seeds for lemon poppyseed muffins.
• For coffee cake muffins, sprinkle brown sugar streusel topping in the middle and on top of the muffins.
• You can stir in any combination of fruit, nuts, or chocolate. Get creative!
• For a tasty crunch, sprinkle the muffin batter with turbinado sugar or other coarse sugar.

MORE MUFFIN RECIPES:

• Rhubarb Muffins Recipe
• Sour Cream Blueberry Muffins
• Apple Cinnamon Mini Muffins
• Lemon Raspberry Muffins
• 6 Week Bran Muffins
• Donut Muffins
• Sweet Cornbread Muffins

Buttermilk Muffin Recipe

Kara

Made with simple ingredients, these homemade buttermilk muffins are moist and tender, and have a

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Bread- Muffins and Scones

Cuisine American

Servings 15 muffins

Calories 193 kcal

Equipment

• Wilton 12-Cup Non-Stick Muffin Pan

Ingredients

  

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• 2 ½ cups all purpose flour 12 ounces
• 2 tsp baking powder
• ½ tsp salt
• ¼ cup salted butter melted
• ¼ cup vegetable oil or other flavorless oil
• ¾ cup sugar
• 2 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract

Instructions

 

• Spray 15 muffin cups with cooking spray (or use paper liners). Preheat your oven to 400 degrees.
• Whisk together the flour, baking powder, and salt in a small bowl; set aside.
• In a large bowl, combine the melted butter, oil, sugar, eggs, buttermilk, and vanilla. Stir in the dry ingredients.
• Scoop batter into the prepared muffin pans. Bake at 400° for 10 minutes.
• Turn the heat down to 350° and bake for another 8-10 minutes, or until the edges are golden brown and the middles are set.
• Let muffins cool in the pan for about 5 minutes, then tip out onto a wire rack. Serve warm or at room temperature.

Notes

• You can add any mix-ins to these muffins. For every cup of additional ingredients, the recipe will yield an additional 3-4 muffins.

Nutrition

Serving: 1gCalories: 193kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 32mgSodium: 184mgPotassium: 54mgFiber: 1gSugar: 11gVitamin A: 153IUCalcium: 57mgIron: 1mg

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This classic recipe for buttermilk muffins is going to be a hit with all your family and friends – give it a try!