Basic Buttermilk Muffins Recipe

Name: Basic Buttermilk Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 1/4 cups all-purpose flour; 1/2 cup white sugar; 1 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 cup butter, melted; 1 egg, lightly beaten; 1 cup buttermilk; 1 teaspoon vanilla extract

Servings: persons

2 1/4 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

1
Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2
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.
3
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).
4
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 1/2 cup white sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, and more.

Yes, Basic Buttermilk Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Basic Buttermilk Muffins

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