buttermilk muffins

Buttermilk chocolate muffins. Moist, tender and chocolatey.

Buttermilk Chocolate Muffins

eggs

sugar

buttermilk

olive oil

vanilla extract

flour

cocoa powder

baking powder

salt

chocolate chips

Preheat oven to 350 F. Prepare a muffin pan with liners. Set aside.

Beat eggs and sugar until creamy. Add in buttermilk, olive oil and vanilla extract.

In a medium bowl, combine together flour, cocoa powder, baking powder and salt. Sift the dry ingredients into wet and mix just until everything is combined.

Fill the muffin liners about 2/3 full. Bake them for 18 minutes or until a toothpick inserted into the center comes out clean.

Sift powdered sugar on each before serving.

These were so good.  I made them for a bake sale for our Library, they were also having a book sale.  None left over and I'm making them again so I can give them to the staff.  YUM!

I only had semisweet chocolate chips so that’s what I used and baked for 15 minutes. Moist, super chocolatey, and very nice. I might try to bake for only 14 minutes next time to see if that gives an even more moist muffin (can you tell I’m a fan of rich and indulgent?).

Choose Your Own Adventure Basic Buttermilk Muffins start with a fluffy and delicious basic muffin. Then you add fruit, nuts, whatever you like to make the muffins uniquely yours. You&#039;ll never buy grocery store muffins again!

Not So Basic Buttermilk Muffins: Choose Your Own Adventure

all purpose flour (260 g)

sugar (100 g)

tsp baking powder

tsp baking soda

tsp kosher salt

eggs (room temperature)

buttermilk (240 g, room temperature)

unsalted butter (57 g, melted)

vegetable oil (60 g)

tsp vanilla extract (or paste)

Preheat oven to 425° Place cupcake liners in each cup of a standard size cupcake pan.

Whisk dry ingredients together in a medium bowl. Whisk together wet ingredients in another bowl. Add wet to dry and mix until just combined. Don&#039;t over mix. Just briong together until all the dry flour disappears. A few lumps are okay.

Gently fold in any add-ins that you have decided to include. See the post contents for variations I have tested for you, but don&#039;t be afraid to stretch your culinary wings!

Using a scoop or measuring cup, place ¼ cup of batter into each muffin cup (or, if you&#039;d rather eyeball it, fill each cup ¾ full.) Sprinkle top with more granulated sugar or streusel, if desired. Bake at 425° for 5 minutes. After 5 minutes turn the oven down to 350°, without opening the oven door. Bake for another 15-18 minutes, or until a clean toothpick inserted into the center muffin comes out with few or no crumbs attached.

Buttermilk Muffins are the best muffins I have ever tasted. They are light and fluffy with a subtle hint of honey, the perfect amount of sweetness, and just a touch of sour buttermilk flavor.

Buttermilk Muffins

all-purpose flour

egg (room temperature)

butter (melted and cooled (4 tbsp

honey

Preheat oven to 400°.

In a large bowl, combine flour, sugar, baking powder, and salt.

In another bowl, combine egg, buttermilk, melted butter, and honey.

Stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups about three-fourths full.

Bake until a toothpick inserted in the center comes out clean, for about 10 - 15 minutes.

Cool 5 minutes before removing from pan to a wire rack. Serve warm.

My Basic Buttermilk Muffins start with a fluffy and delicious muffin recipe. You can then add fruit, nuts, whatever you like, to make these muffins uniquely yours. The possibilities are endless!

Basic Buttermilk Muffins with Variations

unsalted butter

buttermilk (room temperature)

all purpose flour

Melt your butter and add your vegetable oil to bring it all down to room temperature.

In a large mixing bowl, combine buttermilk, eggs, sugar, baking powder, baking soda, and salt. Add vanilla or other extracts, if using. Whisk together until sugar mostly dissolves. Whisk in the butter and oil combo.

Fold in the flour just until the last of it disappears. If adding any mix-ins, do so at the point when some flour is still visible. This avoids over-mixing which can lead to tough muffins.

Use a medium scoop, or a couple spoons, to distribute the muffin batter into each of the prepared muffin pan wells. Top with sparkling sugar or streusel if desired.

Bake at 425°F for 5 minutes, then drop the temperature to 350°F, without opening the oven. Bake for another 18 to 22 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean or with just a few crumbs.

Let cool for 5 minutes in the muffin pan and then carefully transfer to a wire rack to cool for at least 15 minutes longer. Although you have removed them from the oven, they will continue to cook from their own residual heat for a few minutes. Open one up too soon and they will crumble. Give them a minute to get it together

This recipe is perfection and so versatile! Thank you

Super easy to whip up for breakfast. I’m at high altitude and sometime have trouble getting muffins to rise. This recipe worked beautifully.  Thanks

I added fresh blueberries to mine! These were so easy to make and the best part was I had all the ingredients I needed at home already! Great recipe!

Added 1.5tsp ground cinnamon and about 1 cup cinnamon chips and they were delicious! My kid said they were the best muffins we have ever made :)

Made these for the first time today - Apple Cinnamon with the streusal topping.   They were so easy and delicious!   So glad I tried them.  I’ll definitely be making these again!

OH! MY! GOODNESS!!! This recipe is perfect! I love the fact that I don’t have to search in a million places to find what I’m looking for, I now have 1 perfect recipe that I can customize to ingredients I have at home! I just made zucchini chocolate chip and they came out sooooo good! My 2 and 1 yr old daughters have ZERO clue I snuck in some veggies and I feel like a hero with the mom veggie win. Thank you for this muffin recipe that’s will now be a new staple in our household!

Oh man, this muffin recipe is a WINNER. I love the concept of having an amazing, basic muffin like this one that you can customize however you want... I go crazy trying to find a different recipe for each muffin flavor combo I'm in the mood for! I made these plain this time, but next time I'm adding some cardamom and then a spoonful of blueberry jam in the center.

Grazie per la fantastica ricetta e per tutti i consigli.....ho provato tante ricette ma sono state tutte una delusione ... questi invece sono venuti sofficissimi  e buonissimi

Thank you so much for sending recipe to me in Scotland
              look forward to receiving more recipes Marie

This is the best recipe for muffins I have ever had.  I now make them for  instead of my previous recipe.  I love the streusel topping

https://content.jwplatform.com/videos/ZjV3dbTx.mp4

Basic Buttermilk Muffins (with Variations)

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