Buttermilk muffins are the perfect way to use up that last cup of buttermilk that has been hanging around your refrigerator. Sweet, densely crumbed, and with a lovely hint of nutmeg, these are a satisfying breakfast or snack.
Buttermilk Makes for Great Muffins
The acidity in the buttermilk helps these muffins rise up moist and tender (unless you overbake!) and adds a lovely tang.
The crumb is denser than bakery-style muffins and coarser, so don’t expect the same results as my blueberry muffins, or my cranberry orange muffins. These are in a category of their own when it comes to texture!
How to Make Homemade Buttermilk
If you don’t have homemade buttermilk, you can always make your own. Homemade buttermilk isn’t as thick as the buttermilk in the carton, but it still has that tang.
- Take one cup of milk, remove one tablespoon of the milk, and then stir in one tablespoon of white vinegar or lemon juice.
- Let the mixture sit and thicken for 5-10 minutes, then use in the recipe as directed.
How to Store and Freeze
These, like all muffins, are perfect to make ahead of time!
To store, place in an airtight container and keep at room temperature for up to 3 days. DO NOT refrigerate, they will harden like a stone!
To freeze, place in a freezer-safe bag and freeze for up to a month. I personally find that if you keep them in the freezer too long, they start to taste freezer-burnt.
Enjoy!
Happy Baking!
Love,
Karlynn
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Buttermilk Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1/3 cup butter melted
- 1/4 cup honey melted/liquid
- 1 large egg lightly beaten
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F. Grease 12 muffin cups OR line with paper muffin liners.
- In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and nutmeg.
- In a large glass measuring cup, beat together the melted butter, honey, egg, buttermilk, and vanilla.
- Pour the buttermilk mixture into the dry ingredients and stir just until mixed. This is a heavy, thick batter, do not overmix!
- Scoop the batter into the prepared muffin tins; fill the muffin tins 3/4 of the way.
- Bake for 11-14 minutes, first checking at the 10-minute mark. Use a toothpick or cake tester to check. Do not overbake as these dry out when overbaked.
Notes
- These will dry out when overbaked, so watch them closely.
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