Buttermilk Muffins
These slightly sweet & always fluffy buttermilk muffins with a touch of honey are amazing. This old-fashioned recipe is a Southern classic. The basic batter is a bit tangy, sour, & not too sweet for a great savory option as a side instead of biscuits or cornbread. Plus my secret for bakery-style muffins with tall pretty tops!
Equipment
- 12 capacity muffin pan
Ingredients
- 2 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 2 eggs room temperature
- 1 ¼ cup buttermilk
- ½ stick salted butter melted (4 tablespoons)
- ¼ cup honey
Instructions
- Preheat oven to 425°. Also add liners or use nonstick spray on the muffin pan to prep so they don't stick.
- In a large mixing bowl add the dry ingredients; 2 ½ cups flour, ⅔ cup sugar, 3 teaspoons baking powder, & ½ teaspoon baking soda. Stir to combine.
- In a medium mixing bowl add the wet ingredients; 4 tablespoons melted butter, 1 ¼ cups buttermilk, 2 eggs, & ¼ cup honey. Whisk to combine.
- Add the wet ingredients to the dry ingredients. Mix by hand with a spoon or spatula until combine. Scraped down the sides as needed so there are no dry streaks.
- Fill greased or paper-lined muffin pan with equal amounts of batter. They should each be ¾ of the way full.
- Bake at 425° for 8 minutes. * This high heat will expand those muffins so they get a large dome.
- Reduce the oven to 350° (do not open the oven or remove/rotate the muffins) Continue baking for another 8 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 1-2 minutes so they can set. Carefully remove them and place on a baking rack to cool an additional 5 minutes.Serve warm with butter, your favorite jam, a drizzle of honey, or plain - they are amazing any way you enjoy them!
Notes
DO NOT skip the two-temperature baking method - it really gives you those big fluffy tops!
DO NOT substitute the buttermilk. Baking is a science & the muffins will not turn out.
Store at room temperature for up to 3 days or freeze for up to 30 days.
Nutrition
Calories: 219kcalCarbohydrates: 38gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 40mgSodium: 219mgPotassium: 77mgFiber: 1gSugar: 18gVitamin A: 199IUVitamin C: 0.03mgCalcium: 97mgIron: 1mg
Tried this recipe?Let us know how it was!
