These Buttermilk Muffins are buttery, have a perfectly golden top, and are the kind of muffins you’ll want to eat for breakfast, brunch, or an afternoon snack! If you love my Buttermilk Bread or my Buttermilk Banana Bread, you’ll feel right at home with these muffins. The buttermilk keeps the crumb soft and slightly tangy, while the buttery batter gives the tops a beautiful golden color and just enough richness. They’re quick to whip up, and letting the batter rest before baking gives you tall, bakery-style muffin tops every time. If you love muffins, check out some of my best muffin recipes, too!
Ingredients & Substitutions
- All-Purpose Flour: Provides structure for the muffins.
- Granulated Sugar: Sweetens the muffins without weighing them down. Brown sugar can be used for a warmer flavor, but the muffins will be slightly darker.
- Buttermilk: Adds tang, tenderness, and moisture. If you don’t have any on hand, make your own!
- Butter: Melted butter (slightly cooled) enriches the batter and gives a soft, tender crumb. I prefer unsalted butter, but you could use salted butter if you have that on hand.
- Eggs: Bind the batter and help with structure. Room temperature eggs whisk in more smoothly. Out of eggs? Check out egg substitutes to try!
FAQs
Why do I let the batter rest before baking?
Letting the batter sit for 15 minutes helps the flour absorb the liquid. This makes the muffins rise taller and get those pretty bakery-style tops. It also helps the texture stay soft and tender.
Why do I decrease the oven temperature after 5 minutes?
Starting the muffins at a high temperature (425°F) gives them a quick burst of heat that helps the tops rise tall and form those pretty, domed peaks. After the first few minutes, lowering the oven to 350°F lets the muffins bake evenly all the way through without burning the edges. It’s a little trick that makes your muffins tall, tender, and perfectly golden.
Can I make these gluten-free?
Yes! You can swap in a 1:1 gluten-free flour blend. Make sure it has xanthan gum (or another binder) so the muffins hold together and stay tender.
Can I add mix-ins like chocolate chips or berries?
Absolutely! Fold in up to 1 cup of your favorite mix-ins after combining the batter. Blueberries, raspberries, or chocolate chips (check out my chocolate chip muffins) all work beautifully.
Can I freeze the muffins?
Yes. Once cooled completely, store in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Can I make mini muffins instead?
Yes! Divide the batter into a mini muffin pan and reduce baking time to 8–10 minutes. Watch closely so they don’t overbake.
Serving Ideas
These buttermilk muffins are so versatile, you can enjoy them any time of day! Here are a few of my favorite ways:
- For breakfast or brunch: Split a warm muffin and spread it with butter, jam (like my blueberry jam), or honey. Pair with scrambled eggs, bacon (check out how to bake bacon), or a simple fruit salad for a complete morning.
- As a snack: Grab one on its own or with a cup of coffee or tea. They’re perfect for an afternoon pick-me-up or after-school snack.
- A little indulgence: Top with cream cheese, peanut butter, or Nutella. You deserve it!
- With something savory: Serve alongside a quiche Lorraine, roasted potato breakfast casserole, or even a broccoli and potato frittata. The sweet muffins balance the savory flavors perfectly.
- On the go: Muffins travel well, so toss a few in a lunchbox, backpack, or tote bag for a quick breakfast or snack wherever you go.
How To Store Buttermilk Muffins
Room Temperature: Store in an airtight container for up to 3 days.
Freezer: Wrap cooled muffins individually or in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Buttermilk Muffins
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup (184 g) buttermilk, room temperature
- ½ cup (1 stick / 113 g) unsalted butter, melted, slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners or spray generously with nonstick cooking spray.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and baking soda until well combined.
- In a medium bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture just until combined. The batter will be thick and slightly lumpy; do not overmix.
- Let the batter rest at room temperature for 15 minutes. This helps hydrate the flour and supports taller muffin tops.
- Divide the batter evenly between the prepared muffin cups, filling them nearly to the top.
- Place the muffin pan in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter.
- Remove the muffin pan from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 3 days. Muffins can also be frozen for up to 2 months.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are great! They are light, tender, and have just the right amount of sweetness.
Elizabeth
I love this muffin! They are easy to make and perfect for any spreads you might want to add (although delicious as-is, too).
Stephanie
Perfect for breakfast. I could eat these every morning.
Bella
Buttery, tender, and just the right sweetness; perfect with my tea!
