Best 8 Basic Buttermilk Muffins Recipes

EASY CINNAMON MUFFINS

Steps:

• Preheat the oven to 425ºF.

BUTTERMILK MUFFINS WITH VARIATIONS

Steps:

• Preheat oven to 400*F.
• Prepare muffin cups by spraying with non cooking spray or lining with paper muffin cup liners.
• Mix together all streusel ingredients with a fork to make a crumbly mixture.
• Set aside.
• For the batter, whisk together the oil, brown sugar, zest and egg.
• Stir in the buttermilk and vanilla.
• Stir together 2 1/2 cups flour, salt, baking powder, soda and cinnamon in a bowl.
• Add to the wet ingredients and blend.
• Fold in your desired fruit.
• The use of frozen fruit may help firm up the batter.If the batter seems too loose, add 1/4 cup more flour to make the batter stiffer.
• Fill the muffin cups to the top.
• Sprinkle streusel topping over each muffin evenly.
• Bake for 15 minutes, lower the oven temperature to 350*F and bake for another 12 to 15 minutes or until the muffins spring back when pressed lightly.
• Let cool in pan for 5 minutes before unmolding onto wire racks.
• NOTE: Fruit variations: Here is a list of what you can use in this recipe: Rhubarb, fresh or frozen, diced, Cranberries, frozen, coarsely chopped, Blueberries, frozen or semifrozen, Apples, diced, peeled or not, Bananas, chopped (add a pinch nutmeg), Frozen raspberries, Frozen strawberries, chopped, dried sour cherries, cranberries or raisins, plumped and patted dry, Strawberry and Rhubarb combination, Apple and cranberry combination, Rhubarb and apple combination.

BASIC MUFFINS

Steps:

• Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
• Blueberry Muffins.
• Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
• Pecan Muffins.
• Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
• Whole-Wheat Muffins.
• Use 3/4 cup whole-wheat flour and 1 cup white flour.
• Date or Raisin Muffins.
• Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
• Bacon Muffins.
• Add 3 strips bacon, fried crisp and crumbled, to the batter.

RASPBERRY BUTTERMILK MUFFINS

Steps:

• Combine flour, sugar, baking powder and salt.
• Cut in butter until mixture resembles coarse crumbs.
• Add egg and buttermilk; mix just until dry ingredients are moistened.
• Fold in berries.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 400ºfor 20 minutes or until browned.

BLUEBERRY BUTTERMILK MUFFINS

Steps:

• Sift dry ingredients together in a large bowl.
• In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
• Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
• Fold in blueberries.
• Spoon batter into greased muffin cups and bake till golden brown.
• Bake at 400 F for 20 -30 minutes.

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

BASIC MUFFIN RECIPE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
• Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
• Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
• Stir in 100g chocolate chips or dried fruit if using.
• Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
• Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

BANANA BUTTERMILK MUFFINS

Steps:

• Preheat oven to 400°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk., Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin., Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.