Buttermilk Muffins
Tender, buttery buttermilk muffins with golden tops are perfect for breakfast, brunch, or an easy snack any time of day.
Servings: 12 muffins
Calories: 210kcal
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.
Nutrition
Serving: 1muffin | Calories: 210kcal