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My review
Basic Buttermilk Muffins
DCKatie
"This is a great basic muffin batter that can be adapted to almost anything."
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Ingredients
35 m servings 168 calsOriginal recipe yields 12 servings (1 dozen muffins)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note
- You can add 1 cup of almost any fruit, nut, or baking chips to this recipe by folding in at the end, and adding spices to match (blueberries and lemon zest, for example, or peeled chopped apples and cinnamon).
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 168 calories; 4.7 g fat; 27.5 g carbohydrates; 3.7 g protein; 26 mg cholesterol; 338 mg sodium. Full nutrition
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Reviews
Read all reviews 6067 Ratings
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Most helpful positive review
10/22/2011
I love baking with buttermilk because always produces a tender muffin. I am sure that this recipe calls for too much flour. I find that 2 cups is ample and this way do not have to add more l...
Most helpful critical review
2/16/2013
The first time I made this recipe it turned out dry. The second time I made it I changed the quanity and omitted a few ingred. Here's what I did the second time around; I let the butter soften i...
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10/22/2011
I love baking with buttermilk because always produces a tender muffin. I am sure that this recipe calls for too much flour. I find that 2 cups is ample and this way do not have to add more l...
2/29/2012
I made these blueberry muffins by folding two cups of fresh blueberries into the batter when I added the dry ingredients. I sprinkled a little sugar over each muffin before baking. Very good. I'...
10/15/2011
Excellent recipe! My husband loves muffins and I'm always looking for a recipe that has all the things I have on hand ~ plus adding whatever else I want to. Thanks for sharing this! I'll be us...
10/22/2011
Just a comment for everybody on the stiffness - it is a pretty stiff batter, but one thing that might help is that I weigh my flour - 303 grams is about 2 1/4 cups for me, but your flour may be ...
2/16/2013
The first time I made this recipe it turned out dry. The second time I made it I changed the quanity and omitted a few ingred. Here's what I did the second time around; I let the butter soften i...
3/6/2012
Great basic recipe. I reduced the flour to 2 cups per another reviewer. >>> 03/02/12 APPLE MUFFINS: Added 1 cup peeled/chopped apple, 1/2 cup raisins & 1/2 tsp cinnamon. Very, very good. Next ti...
10/20/2011
I followed the directions exactly, then added 1 tsp cinnamon, chopped apples, and some raisins. The flavor is good, but, as another reviewer noted, the batter is VERY stiff. I added about 1/4 C ...
12/31/2011
This really is exactly what the recipe title states: a basic muffin. It's light, moist, and the perfect base for embellishing however you'd like. I added chopped apples and some cinnamon to t...
10/19/2011
Knew it would be raining by morning and wanted to start DH's day with a bit of sunshine. So, now these are my sunshine muffins! Please know that the dough is VERY stiff and if I had not added a...