Basic Buttermilk Muffins with Variations

Basic buttermilk muffins on a white background.

4.98 from 36 votes

Basic Buttermilk Muffins with Variations

My Basic Buttermilk Muffins start with a fluffy and delicious muffin recipe. You can then add fruit, nuts, whatever you like, to make these muffins uniquely yours. The possibilities are endless!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Servings: Muffins

Calories: 233kcal

Author: Cynthia Christensen

Equipment

Ingredients

4 tablespoon unsalted butter melted and cooled
4 tablespoon neutral oil such as vegetable, avocado, or sunflower oil
1 cup buttermilk room temperature
2 large eggs room temperature
¾ cup granulated sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 ¼ cups all purpose flour

US Customary - Metric

Instructions

Melt your butter and add your vegetable oil to bring it all down to room temperature.
In a large mixing bowl, combine buttermilk, eggs, sugar, baking powder, baking soda, and salt. Add vanilla or other extracts, if using. Whisk together until sugar mostly dissolves. Whisk in the butter and oil combo.
Fold in the flour just until the last of it disappears. If adding any mix-ins, do so at the point when some flour is still visible. This avoids over-mixing which can lead to tough muffins.
Use a medium scoop, or a couple spoons, to distribute the muffin batter into each of the prepared muffin pan wells. Top with sparkling sugar or streusel if desired.
Bake at 425°F for 5 minutes, then drop the temperature to 350°F, without opening the oven. Bake for another 18 to 22 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean or with just a few crumbs.
Let cool for 5 minutes in the muffin pan and then carefully transfer to a wire rack to cool for at least 15 minutes longer. Although you have removed them from the oven, they will continue to cook from their own residual heat for a few minutes. Open one up too soon and they will crumble. Give them a minute to get it together

Video

Notes

Note on Buttermilk When it comes to the liquid I use in muffins, I sometimes make adjustments based on what I have in the fridge at the moment. You can use an equal amount of plain yogurt or sour cream in place of the buttermilk, if that’s what you have on hand.

Don't need a dozen muffins? This recipe is easily divided in half for 6 muffins. Sometimes I even make 6 of one muffin flavor and 6 of another.

Storage: Store muffins up to 3 days at room temperature loosely covered in a container with paper towels to absorb excess moisture.

Freezing: Flash freeze muffins by placing on a baking tray in the freezer until solid, about 2 hours. Individually wrap each muffin in plastic wrap and store in a large freezer bag for up to 3 months. Thaw at room temperature.

Nutrition information below does not include any optional add ins.

Nutrition