BASIC BUTTERMILK MUFFINS
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
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
LAWSUIT BUTTERMILK MUFFINS
An Australian recipe I found for ZWT5 at http://www.insanitytheory.net/. I love the title and their photo is gorgeous! The recipe does not specify the exact fruit for the bottom part of the muffin. The oven temperature equivalents for 200 C converts to 400 degrees F which seems high to me. The NF will not include the two topping choices because of the way I posted the streusel aspect inside the directions-just could not figure out how to get the captions for them in.
Provided by WiGal
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees C ^ or 400 degrees F and line a 12-cup muffin tin with paper liners.
- Mix together flour, salt, baking powder and bicarb soda in a bowl then set aside.
- In another bowl, combine the oil, brown sugar, citrus zest/lemon juice and egg; stir in the vanilla extract and buttermilk.
- Add the wet ingredients to the dry ingredients and mix till combined but do NOT overmix.
- Gently add the fruit and mix.
- Leave to sit for about 5 minutes and check the batter consistency - if it is still quite watery then add a little more flour as the batter should be quite stiff and hold it's shape. And if you used lemon juice instead of zest it will have more liquid.
- Spoon the batter into the muffin cups and fill pretty much to the top. Don't do anything silly like smooth the tops over as muffins look tastier when their tops are messily puffed!
- Sprinkle whichever streusel topping (see Step 13 OR Step 14) you're using evenly on top of each muffin and make sure they are well covered as when they cook they expand a lot and suddenly there isn't as much streusel as you thought there was!
- Bake for 15 minutes, then lower temperature to 160 degrees C^ and bake for another 10 minutes. (When the muffins are done they will spring back when lightly touched.).
- Let the muffins cool in the tray for 10 minutes, then remove to a wire rack to cool completely.
- Enjoy! (especially if you have a nice cup of tea or hot chocolate!).
- You can use either of these streusel toppings, the walnut one is the original for this recipe, but if you find yourself without any walnuts, you might give the other one a try :).
- For the Nut Streusel Topping: Combine1 tablespoon unsalted butter, chilled, 1/3 cup brown sugar (firmly packed), 1/2 teaspoon cinnamon, 1/2 cup walnuts, finely chopped, (you may sub pecans) in a bowl till you have a crumbly mixture. Set aside if using immediately, or store in the fridge till you want to use it.
- OR for the Butter Streusel Topping: Combine 60g caster sugar, 90g all-purpose flour, 1/2 scant teaspoon of baking powder, 1/4 scant teaspoon of bicarb soda, 80g chilled butter, cut into cubes--mixing with your fingertips till it resembles coarse breadcrumbs and has a sandy texture. Use a fork to combine 1 tablespoon demerara sugar (coffee sugar will suffice if you don't have any demerara) with the dough, then set aside or store in the fridge till you need it if not using immediately.
LAWSUIT BUTTERMILK MUFFIN
Steps:
- 1. Preheat oven to 200 degrees C ^ and line a 12-cup muffin tin with paper liners. 2. Mix together flour, salt, baking powder and bicarb soda in a bowl then set aside. 3. In another bowl, combine the oil, brown sugar, citrus zest/lemon juice and egg. Once combined, stir in the buttermilk and vanilla extract. 4. Add the wet ingredients to the dry ingredients and mix till combined but do not overmix. Once combined gently add the fruit and mix in. Leave to sit for about 5 minutes and check the batter consistency - if it is still quite watery then add a little more flour as the batter should be quite stiff and hold it's shape. 5. Spoon the batter into the muffin cups and fill pretty much to the top. Don't do anything silly like smooth the tops over as muffins look tastier when their tops are messily puffed! Sprinkle with streusel topping and make sure they are well covered as when they cook they expand a lot and suddenly there isn't as much streusel as you thought there was! 6. Bake for 15 minutes, then lower temperature to 160 degrees C^ and bake for another 10 minutes. When the muffins are done they will spring back when lightly touched. * If you're using fruit flavouring of the liquid kind such as concentrated orange juice, you'll need to slightly increase your flour amounts so bear this in mind at step 4 when checking the consistency. Butter Streusel Topping 60g caster sugar 90g all-purpose flour 1/2 scant tsp of baking powder 1/4 scant tsp of bicarb soda 80g chilled butter, cut into cubes 3 tsp demerara sugar (coffee sugar will suffice if you don't have any demerara) 1. Combine all ingredients except demerara sugar, mixing with your fingertips till it resembles coarse breadcrumbs and has a sandy texture. 2. Use a fork to combine the demerara sugar with the dough, then set aside or store in the fridge till you need it if not using immediately.
BUTTERMILK OATMEAL MUFFINS
These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 8 muffins.
Number Of Ingredients 9
Steps:
- In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BUTTERMILK MUFFINS WITH VARIATIONS
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
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.
FRUIT BUTTERMILK MUFFINS
I have found the ultimate muffin recipe. This is the only recipe you will need for fail-proof beautiful muffins. In my searching the science behind what makes a good muffin, I found Marcy Goldman's recipe. She titles it Lawsuit buttermilk muffins. Apparently she baked in an upscale hotel that kept her recipe for these muffins,...
Provided by Deb Crane
Categories Sweet Breads
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 400 degrees. Line muffin tins with paper liners. If using regular muffin tins, about 24. If using jumbo muffin tins, about 7. * Hint: the pretty papers are cute, but I found with muffins, regular old white paper liners work best. The pretty ones tend to stick to the muffins.
- 2. In a bowl, mix together the dry ingredients. Mix this very well by hand. At least 20 seconds, more is better. You want this to be mixed very well.
- 3. In another bowl, mix oil,brown sugar, cinnamon,lemon zest and egg. Mix well. Once this is combined, mix in the butter milk and vanilla.
- 4. Add the wet ingredients to the dry ingredients, folding ever so gentle and only until just combined. DO NOT OVER MIX! Small lumps are ok. Over mixing is the biggest downfall to muffins. When gently combined, fold in the fruit very carefully. The batter will be fairly stiff.
- 5. Spoon the batter into the muffin tins filling to the top of the papers.
- 6. Sprinkle generously with sugar in the raw all over the unbaked tops of each muffin.
- 7. For regular sized muffins: Bake in preheated 400 degree oven for 15 minutes. When time is up, reduce heat to 350 degrees and continue baking an additional 12 minutes. * Note: if using jumbo muffin tins, bake at 400 degrees for 15 minutes, and then down to 350 degrees for an additional 20-25 minutes. Check with toothpick inserted in middle of muffin. It should come out clean.
- 8. Let muffins cool in the pans for 10 minutes. Remove them from pan and continue cooling on racks.
- 9. These muffins freeze well.
- 10. Any fruit can be used. You can play around with the brown sugar. I made a batch with 1/2 brown sugar and 1/2 regular sugar with great results. You can add a streusel topping before baking. This is by far the best muffin recipe I have ever used.
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