Basic Buttermilk Muffins with Variations
These fluffy and delicious buttermilk muffins are perfect for meal prep, offering a healthy and adaptable snack that can cater to various dietary needs. They're easy to make, heart-healthy, and a delightful addition to your breakfast or snack routine.
Ingredients
Wet Ingredients
- 1/2 cup Unsalted Butter, melted provides richness and moisture
- 1/4 cup Vegetable Oil adds tenderness
- 1 cup Buttermilk for fluffy texture and tangy taste
- 2 large Eggs binds ingredients and adds moisture
Dry Ingredients
- 3/4 cup Granulated Sugar balances flavors with sweetness
- 2 cups All-Purpose Flour provides structure
- 2 tsp Baking Powder helps muffins rise
- 1 tsp Baking Soda works with buttermilk for fluffy texture
- 1/2 tsp Kosher Salt enhances flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the melted butter and vegetable oil until combined.
- Beat in the buttermilk and eggs until fully incorporated.
- In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
Cooking
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- Avoid over-mixing to keep muffins fluffy; a few lumps are okay.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Serving
- Remove muffins from the oven and allow them to cool in the tin for 5 minutes.
- Transfer muffins to a wire rack to cool completely for 10 more minutes.
- Serve warm or store in an airtight container for later enjoyment.
Notes
For best results, let buttermilk come to room temperature before mixing. Experiment with spices or add-ins to customize flavors.