Basic Buttermilk Muffins
These plain basic buttermilk muffins are soft and fluffy with a rich, buttery flavor. The buttermilk makes them extra tender! They're the perfect base for so many muffin flavors, from blueberry to chocolate chip to lemon poppyseed.
Equipment
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Ingredients
- 320 grams all purpose flour
- 250 grams granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 56 grams melted butter unsalted
- 50 grams neutral oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 160 grams buttermilk room temperature
Instructions
- Preheat oven to 425°F/220°C. Line a muffin pan with liners and set aside.
- Combine the flour, sugar, baking powder, and salt in a medium mixing bowl and set aside.320 grams all purpose flour, 250 grams granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- Whisk the melted butter, oil, eggs, and vanilla extract together in a large bowl until well combined. Add the buttermilk and whisk until smooth with no lumps.56 grams melted butter, 50 grams neutral oil, 2 large eggs, 1 teaspoon vanilla extract, 160 grams buttermilk
- Fold the dry ingredients into the wet ingredients with a rubber spatula or large spoon until no dry streaks remain.
- Evenly distribute the batter between the muffins liners, filling each ¾ full. Sprinkle coarse sugar on top if desired.
- Bake the muffins for 5 minutes, then reduce the heat to 400°F/200°C and continue baking for 15-20 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Remove the muffins from the oven and let them cool for 5 minutes in the pan before transferring to a wire cooling rack. Let cool completely and enjoy!
Video
Notes
Don't overmix because the muffins will get tough. For fluffy, light muffins, mix the dry ingredients just until the flour disappears.
For extra tall muffins, bake 6 at a time with a space between each muffin liner. This allows each side to evenly heat and gives extra room to rise.
Storage: Store cooled muffins in an airtight container at room temperature for 3-4 days.
Freezing: Freeze completely cool muffins in a freezer-safe container or bag for up to 3 months. Before eating, let thaw in the refrigerator or on the counter for a couple hours, microwave for about 20 seconds, or reheat in the oven for 5 minutes at 350°F/180°C.
Nutrition
Serving: 1muffinCalories: 229.6kcalCarbohydrates: 36.1gProtein: 3.6gFat: 8.1gSaturated Fat: 2.8gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 3.4gTrans Fat: 0.1gCholesterol: 33.2mgSodium: 221.2mgPotassium: 50.5mgFiber: 0.6gSugar: 18.5gVitamin A: 152.8IUCalcium: 71.7mgIron: 1.3mg
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