Buttermilk Rosemary Muffins Recipes

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BASIC BUTTERMILK MUFFINS



Basic Buttermilk Muffins image

This is a great basic muffin batter that can be adapted to almost anything.

Provided by DCKatie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g

BUTTERMILK MUFFINS WITH VARIATIONS



Buttermilk Muffins With Variations image

This is a basic muffin recipe. You can vary the taste according to which fruit you choose to use. Other combinations are Strawberry, Cranberry/Orange, and Blueberry/Lemon. It may be necessary to use more flour depending on which fruit you use.

Provided by MarieRynr

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 16

1 tablespoon cold butter
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/2 cup vegetable oil
1 1/3 cups firmly packed light brown sugar
1 tablespoon grated citrus zest
1 egg
2 teaspoons vanilla
1 cup buttermilk
2 1/2-2 3/4 cups flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 3/4 cups coarsely chopped fruit (see note)

Steps:

  • Preheat oven to 400*F.
  • Prepare muffin cups by spraying with non cooking spray or lining with paper muffin cup liners.
  • Mix together all streusel ingredients with a fork to make a crumbly mixture.
  • Set aside.
  • For the batter, whisk together the oil, brown sugar, zest and egg.
  • Stir in the buttermilk and vanilla.
  • Stir together 2 1/2 cups flour, salt, baking powder, soda and cinnamon in a bowl.
  • Add to the wet ingredients and blend.
  • Fold in your desired fruit.
  • The use of frozen fruit may help firm up the batter.If the batter seems too loose, add 1/4 cup more flour to make the batter stiffer.
  • Fill the muffin cups to the top.
  • Sprinkle streusel topping over each muffin evenly.
  • Bake for 15 minutes, lower the oven temperature to 350*F and bake for another 12 to 15 minutes or until the muffins spring back when pressed lightly.
  • Let cool in pan for 5 minutes before unmolding onto wire racks.
  • NOTE: Fruit variations: Here is a list of what you can use in this recipe: Rhubarb, fresh or frozen, diced, Cranberries, frozen, coarsely chopped, Blueberries, frozen or semifrozen, Apples, diced, peeled or not, Bananas, chopped (add a pinch nutmeg), Frozen raspberries, Frozen strawberries, chopped, dried sour cherries, cranberries or raisins, plumped and patted dry, Strawberry and Rhubarb combination, Apple and cranberry combination, Rhubarb and apple combination.

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