Easy and Moist Buttermilk Muffins Recipe

Buttermilk Muffins Recipe on Plate

If you’re running out of thoughts on what to make from the last of your buttermilk or sour milk, then this recipe for these easy and basic buttermilk muffins can make great use of it. Moist and subtly sweet, these simple muffins have a tender texture due to the acidity thanks to the buttermilk or sour milk and are perfect for breakfast, snacks or just anytime the mood strikes.

Advantages of Making This Buttermilk Muffin Recipe

  • Easy to Make – You sift your dry ingredients in one mixing bowl, then combine your liquids in another and then gently incorporate before pouring the batter into your muffin pan cups.
  • Soft and Fluffy – These muffins are delectable with a moist, tender texture.
  • Timesaving – You don’t have to labor long in the kitchen before eating the end result. They take about five minutes of prep and another 11 minutes or so to bake.
  • Economical – Using any leftover buttermilk or sour milk saves you money instead of wasting the ingredient, which is always helpful for your food budget.
  • Healthy – This recipe uses canola oil, the best vegetable oil because it is rich in good fats without any trans fat to put your heart and cholesterol more at risk like it would with shortening and butter.

Variations and Ways to Adapt This Recipe

You have a lot of options to change the flavor from sweet to savory in this recipe for buttermilk muffins. Here is some inspiration to spur your creativity with the following:

  • Fruit – Adding some fruits like blueberries, chopped banana pieces, apple pieces with a bit more sugar and cinnamon, candied fruit, and raisins and can be a delightful change.
  • Nuts – Chopped walnuts or pecan contributes some delicious crunch to these muffins.
  • Jelly – A spoon of your favorite jelly or jam in the center before topping with more batter is another tasty option.
  • Cheese with Herbs –Some grated Cheddar cheese or Swiss cheese (about one cup) along with about two tablespoons of dry cilantro and dill or parsley and chili powder just to get you started is another thought. Experiment with your favorite herbs for some exciting results.
  • Baking Chips – Try adding one-half cups of semi-sweet chocolate chips, milk chocolate chips, mint chips, butterscotch chips, white chocolate chips, caramel chips to lemon flavored chips are still another way to adapt this recipe.

Easy Homemade Buttermilk Muffins: Fluffy, Moist & Perfect Every Time!

1-3/4 cups of sifted flour
2 tablespoons of sugar
1 teaspoon of baking powder, leveled
1/4 teaspoon of baking soda, leveled
½ teaspoons of salt
1 large egg
3/4 cup of buttermilk or sour milk
1/3 cup of canola oil

  1. Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl.
  2. Use a spoon to press down for a hollow center.
  3. Combine the egg, milk and oil and add at once to the hollow center in your mixing with the dry ingredients. Stir with your wooden spoon to moisten. (This batter will appear lumpy and not smooth, which is normal).
  4. Line or well grease your 12 muffin pan cups and then fill two-thirds full.
  5. Bake in a 375-degree oven for about 11-14 minutes, depending on how your oven is regulated. Test with a cake tester, slender knife or toothpick to see if anything sticks for determining doneness.
  6. ENJOY!
Buttermilk Muffins Recipe – Easy, Moist & Homemade
Moist and subtly sweet, these simple muffins have a tender texture due to the acidity thanks to the buttermilk or sour milk and are perfect for breakfast, snacks or just anytime the mood strikes.
Ingredients
  • 1-3/4 cups of sifted flour
  • 2 tablespoons of sugar
  • 1 teaspoon of baking powder leveled
  • 1/4 teaspoon of baking soda leveled
  • ½ teaspoons of salt
  • 1 large egg
  • 3/4 cup of buttermilk or sour milk
  • 1/3 cup of canola oil
Instructions
  1. Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl.
  2. Use a spoon to press down for a hollow center.
  3. Combine the egg, milk and oil and add at once to the hollow center in your mixing with the dry ingredients. Stir with your wooden spoon to moisten. (This batter will appear lumpy and not smooth, which is normal).
  4. Line or well grease your 12 muffin pan cups and then fill two-thirds full.
  5. Bake in a 375-degree oven for about 11-14 minutes, depending on how your oven is regulated. Test with a cake tester, slender knife or toothpick to see if anything sticks for determining doneness.
  6. ENJOY!

Muffin lovers should check out my fantastic oatmeal raisins muffins, corn muffins and cinnamon muffins as well as my search box for others.

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