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Basic Buttermilk Muffins

Delight in the warm, comforting aroma of freshly baked muffins that are easy to make and customizable with your favorite mix-ins. Perfect for breakfast or a sweet snack!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 4 tablespoons unsalted butter, melted and cooled Provides a rich, creamy base.
  • 4 tablespoons neutral oil (vegetable, avocado, or sunflower) Ensures moistness and tender crumb.
  • 1 cup room-temperature buttermilk Adds a lovely tang and soft texture.
  • 2 large eggs at room temperature Helps bind the ingredients.
Dry Ingredients
  • 3/4 cup granulated sugar Enhances sweetness and contributes to golden crust.
  • 2 teaspoons baking powder Leavening agent for perfect rise.
  • 1/2 teaspoon baking soda Compliments baking powder for fluffiness.
  • 1/2 teaspoon kosher salt Balances sweetness.
  • 2 1/4 cups all-purpose flour Serves as the backbone of the muffins.

Method
 

Preparation
  1. Melt the butter and allow it to cool. Combine melted butter with the chosen neutral oil in a bowl.
Mix Liquid Ingredients
  1. In a large mixing bowl, whisk together buttermilk, eggs, and granulated sugar. Add baking powder, baking soda, and salt. Optionally, add vanilla or other extracts.
Combine Wet and Dry
  1. Once the sugar has mostly dissolved, whisk in the butter and oil mixture until combined.
Incorporate the Flour
  1. Gradually fold in all-purpose flour until just blended. It's okay if you still see a bit of flour. Add any mix-ins like chocolate chips or fruits if desired.
Portion the Batter
  1. Using a medium scoop or spoons, fill each muffin well in the prepared muffin pan. Optionally, sprinkle with sugar or topping.
Bake the Muffins
  1. Preheat oven to 425°F. Bake muffins for 5 minutes, then reduce to 350°F without opening the door. Continue baking for 18-22 minutes until a toothpick comes out clean.
Cooling Time
  1. Let the muffins cool for about 5 minutes in the pan, then transfer to a wire rack to cool for at least 15 more minutes.

Notes

Ensure all dairy ingredients are at room temperature for an even batter. Avoid over-mixing after adding flour. Experiment with flavors and mix-ins to customize each batch.