Southern Living Butter Muffins Recipes
VANILLA CRUMB CAKES / MUFFINS - SOUTHERN LIVING
This recipe came from the book 2008 Christmas with Southern Living. The muffins bake up light and moist with a faint aroma of nutmeg. The only thing that might make them better is some pecans or chopped apple. The added crunch would make them just about perfect.
Provided by moreCakePlz
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Grease 4 cups in a jumbo muffin pan. Fill the 2 empty cups halfway with water.
- In a large bowl stir together sugars. Add flour and nutmeg, whisking until blended. Cut butter into flour/sugar mixture with a fork until crumbly. Remove and reserve 1/2 cup crumb mixture for topping.
- Combine buttermilk, vanilla, baking powder, baking soda and salt. Whisk in egg. Pour over the crumb mixture remaining in large bowl. Stir with a fork until dry ingredients are moistened.
- Spoon batter evenly into a greased jumbo muffin pan, filling 4 muffins with batter. Sprinkle reserved crumb mixture evenly over batter, pressing lightly into batter.
- Bake 350 for 28 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes, remove cakes from pan, and let cool completely on wire rack. Drizzle with Vanilla Glaze.
- Vanilla Glaze: Whisk all ingredients until smooth. Yield 1/4 cup.
Nutrition Facts : Calories 590.8, Fat 25.2, SaturatedFat 15.3, Cholesterol 115.6, Sodium 330.7, Carbohydrate 83.8, Fiber 1.3, Sugar 47.3, Protein 7.8
SOUTHERN LIVING BUTTER MUFFINS
This recipe is adapted from the November 2011 issue of Southern Living Magazine. I added some chocolate chips and a little Splenda on top because they will be a breakfast for DH. The original recipe called for using mini-muffin tins but we used full sized.
Provided by Carol in Cabo
Categories Breads
Time 33m
Yield 8 muffins
Number Of Ingredients 4
Steps:
- Pre-heat oven to 350. Stir all ingredients together in a large bowl until just blended (if you're going to add chocolate chips or fruit this would be the time). Spoon into lightly greased muffin tin. Bake 25 minutes or until golden brown and a toothpick comes out clean. Let cool in pan a few minutes before turning out to complete cooling.
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- Whisk together melted butter, eggs, buttermilk, vanilla, and ½ cup of the honey in a large bowl until combined. Whisk together all-purpose flour, almond flour, sugar, baking powder, and 1 teaspoon of the salt in a medium bowl until combined. Gradually add flour mixture to butter mixture, stirring just until combined. Coarsely crush 1 cup of the raspberries in a small bowl. Fold crushed raspberries into batter. Spoon batter into prepared muffin cups. Top with almonds and remaining 1 cup raspberries.
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- Preheat oven to 350˚. Grease muffin pans, enough for either 36 mini muffins or 12 regular sized muffins
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