Best 5 Dill Gouda Buttermilk Muffins Recipes

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Looking for a delicious and savory muffin recipe to tantalize your taste buds? Look no further than these Dill Gouda Buttermilk Muffins! These muffins are a delightful combination of tangy dill, creamy Gouda cheese, and buttermilk, resulting in a moist and flavorful treat. With a crispy outer crust and a soft, fluffy interior, these muffins are perfect for breakfast, brunch, or as a snack.

This recipe is not only delicious but also versatile. The article provides variations to cater to different dietary preferences and allergies. You can make gluten-free Dill Gouda Buttermilk Muffins using almond flour or a gluten-free flour blend. For those who prefer a vegan option, there's a guide on how to make these muffins eggless and dairy-free using plant-based milk and yogurt. Additionally, there's a recipe for savory Bacon Cheddar Buttermilk Muffins for those who enjoy a more classic combination.

These muffins are incredibly easy to make, requiring just a few simple steps and everyday ingredients. You'll start by whisking together the dry ingredients, then combining the wet ingredients separately. Once the wet and dry mixtures are prepared, you'll gently fold them together until just combined. Finally, you'll fill muffin tins with the batter and bake them until golden brown.

Whether you're a seasoned baker or just starting out, these Dill Gouda Buttermilk Muffins are sure to impress. Their unique flavor profile and versatility make them a delightful addition to any menu. So gather your ingredients, preheat your oven, and let's get baking!

Check out the recipes below so you can choose the best recipe for yourself!

EASY CINNAMON MUFFINS



Easy Cinnamon Muffins image

If you love the aroma of cinnamon sugar in the morning, these easy cinnamon muffins are for you! Made with buttermilk for an ultimately soft, tender muffin.

Provided by Julie Clark

Categories     Breakfast

Time 26m

Number Of Ingredients 12

2 cups all-purpose flour (260 grams)
4 teaspoons baking powder
1 1/4 teaspoons salt
2 teaspoons ground cinnamon
1/3 cup canola oil*
2 large eggs
1 cup granulated sugar (200 grams)
1 cup buttermilk (8 ounces)
2 teaspoons vanilla extract
1/3 cup granulated sugar
3 teaspoons cinnamon
3 tablespoons salted butter (at room temperature)

Steps:

  • Preheat the oven to 425ºF.

Nutrition Facts : Calories 203 kcal, Carbohydrate 30 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 226 mg, Sugar 17 g, ServingSize 1 serving

BASIC BUTTERMILK MUFFINS



Basic Buttermilk Muffins image

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

Provided by DCKatie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • 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.
  • 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).
  • 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.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g

BUTTERMILK OATMEAL MUFFINS



Buttermilk Oatmeal Muffins image

Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.

Provided by LaurasFaves

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

2 cups quick-cooking oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
½ cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

Steps:

  • Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
  • Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g

CHEDDAR DILL MUFFINS



Cheddar Dill Muffins image

Meet the Cook: Unlike many other baked goods, these muffins aren't sweet...that's one of the reasons I like this recipe. I serve them with soups and stews, just like bread. Cooking for family and friends is something I truly enjoy doing - it relaxes me. My husband and I have two children - a daughter, 4, and a son, 2. -Bernadette Colvin, Houston, Texas

Provided by Taste of Home

Time 35m

Yield about 9 jumbo muffins or 12 standard-size muffins.

Number Of Ingredients 9

3-1/2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
2 teaspoons dill weed
1 teaspoon salt
1 cup shredded cheddar cheese
1-3/4 cups whole milk
2 large eggs, lightly beaten
1/4 cup butter, melted

Steps:

  • In a large bowl, combine the first six ingredients. Combine milk, eggs and butter; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups almost full. Bake at 400° for 25-30 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

Nutrition Facts : Calories 246 calories, Fat 9g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 521mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

FLAKY DILL BISCUITS



Flaky Dill Biscuits image

The dill weed in these lovely golden biscuits really comes through. My friends like them because they're fluffy, tender and delicious. I like them because they don't take as much time to make as yeast rolls. -Audrey Lockau, Kitchener, Ontario

Provided by Taste of Home

Time 25m

Yield 9 servings.

Number Of Ingredients 8

2 cups all-purpose flour
3 teaspoons baking powder
2 to 3 teaspoons dill weed
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup cold butter
2 eggs, lightly beaten
1/2 cup plus 1 tablespoon half-and-half cream, divided

Steps:

  • In a large bowl, combine the flour, baking powder, dill, salt and pepper. Cut in butter until the mixture resembles coarse crumbs. With a fork, stir in eggs and 1/2 cup cream just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto an ungreased baking sheet. Brush tops with remaining cream. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 13g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 455mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • For the best results, use high-quality ingredients. Fresh dill, sharp cheddar cheese, and buttermilk will give your muffins the best flavor.
  • Be sure to measure your ingredients accurately. This will help ensure that your muffins turn out perfectly.
  • Don't overmix the batter. Overmixing can make your muffins tough.
  • Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins at a high temperature for a short amount of time. This will help create a crispy crust and a tender interior.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These dill gouda buttermilk muffins are a delicious and easy-to-make breakfast or snack. They're perfect for a party or potluck, and they're also great for freezing. So next time you're looking for a new muffin recipe, give these a try!

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