Rating: 4.03 stars
80 Ratings
  • 5 star values: 37
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 9
  • 1 star values: 3

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

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Cook's Note

You can add 1 cup of almost any fruit, nut, or baking chips to this recipe by folding in at the end, and adding spices to match (blueberries and lemon zest, for example, or peeled chopped apples and cinnamon).

Nutrition Facts

168 calories; protein 3.7g; carbohydrates 27.5g; fat 4.7g; cholesterol 26.5mg; sodium 338.1mg. Full Nutrition
Advertisement

Reviews (92)

Most helpful positive review

Rating: 4 stars
10/22/2011
I love baking with buttermilk because always produces a tender muffin. I am sure that this recipe calls for too much flour. I find that 2 cups is ample and this way do not have to add more liquid. Also suggest using an ex. large egg. Hope this helps Read More
(73)

Most helpful critical review

Rating: 3 stars
02/16/2013
The first time I made this recipe it turned out dry. The second time I made it I changed the quanity and omitted a few ingred. Here's what I did the second time around; I let the butter soften instead of melting omitted the baking powder but did use 1 tsp baking soda used 2/3 cup of buttermilk 1 1/2 cup of all purpose flour 1 tsp salt 1 tsp of nutmeg and instead of whisking I used my kitchen aid. I creamed the butter and sugar together added the egg and vanilla extract and beat til smooth. I did not sift the dry ingredients. I alternated the buttermilk with the dry ingredients. Sprayed baking Pam into the muffin pans. I filled each 2/3 full and topped with Jan's Crumb Topping or Streusel. Baked at 350 degrees for 15 minutes. They came out moist and very tastey! Read More
(19)
80 Ratings
  • 5 star values: 37
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 9
  • 1 star values: 3
Rating: 4 stars
10/22/2011
I love baking with buttermilk because always produces a tender muffin. I am sure that this recipe calls for too much flour. I find that 2 cups is ample and this way do not have to add more liquid. Also suggest using an ex. large egg. Hope this helps Read More
(73)
Rating: 5 stars
02/29/2012
I made these blueberry muffins by folding two cups of fresh blueberries into the batter when I added the dry ingredients. I sprinkled a little sugar over each muffin before baking. Very good. I'll try these again with chopped Granny Smith apples and apple pie spice. Read More
(58)
Rating: 5 stars
10/15/2011
Excellent recipe! My husband loves muffins and I'm always looking for a recipe that has all the things I have on hand plus adding whatever else I want to. Thanks for sharing this! I'll be using it often! Read More
(39)
Advertisement
Rating: 5 stars
10/22/2011
Just a comment for everybody on the stiffness - it is a pretty stiff batter, but one thing that might help is that I weigh my flour - 303 grams is about 2 1/4 cups for me, but your flour may be heavier/more packed! Try weighing out 303 grams and see if that helps. :) Thanks! Read More
(26)
Rating: 3 stars
02/16/2013
The first time I made this recipe it turned out dry. The second time I made it I changed the quanity and omitted a few ingred. Here's what I did the second time around; I let the butter soften instead of melting omitted the baking powder but did use 1 tsp baking soda used 2/3 cup of buttermilk 1 1/2 cup of all purpose flour 1 tsp salt 1 tsp of nutmeg and instead of whisking I used my kitchen aid. I creamed the butter and sugar together added the egg and vanilla extract and beat til smooth. I did not sift the dry ingredients. I alternated the buttermilk with the dry ingredients. Sprayed baking Pam into the muffin pans. I filled each 2/3 full and topped with Jan's Crumb Topping or Streusel. Baked at 350 degrees for 15 minutes. They came out moist and very tastey! Read More
(19)
Rating: 5 stars
03/08/2012
Great basic recipe. I reduced the flour to 2 cups per another reviewer. >>> 03/02/12 APPLE MUFFINS: Added 1 cup peeled/chopped apple, 1/2 cup raisins & 1/2 tsp cinnamon. Very, very good. Next time I'll up the cinnamon to 3/4 tsp. >>> 03/06/12 DATE NUT MUFFINS: Replaced white sugar w/brown, reduced nutmeg to 1/4 tsp. Added 1 cup chopped dates (which I soaked in 3 Tb hot water), 1/2 tsp cinnamon, 1/2 cup walnuts & 1/2 cup raisins. Perfect! Read More
(18)
Advertisement
Rating: 4 stars
12/31/2011
This really is exactly what the recipe title states: a basic muffin. It's light moist and the perfect base for embellishing however you'd like. I added chopped apples and some cinnamon to the batter and then before baking sprinkled the tops with a cinnamon-sugar mixture. As instructed I filled the muffin batter almost to the top and ended up with ten nice-sized muffins. Good recipe. Read More
(14)
Rating: 4 stars
10/20/2011
I followed the directions exactly then added 1 tsp cinnamon chopped apples and some raisins. The flavor is good but as another reviewer noted the batter is VERY stiff. I added about 1/4 C more buttermilk. Still very stiff and possibly now over-mixed. Only baked about 17 minutes and they were still dry. I'll try again but I'll adjust the flour. Read More
(14)
Rating: 5 stars
10/19/2011
Knew it would be raining by morning and wanted to start DH's day with a bit of sunshine. So now these are my sunshine muffins! Please know that the dough is VERY stiff and if I had not added about another 1/4 cup of buttermilk the blueberries I added would have been destroyed if they had not been frozen. These muffins have a delightful flavor. DH took 3 to work for AM coffee break and just called to tell me to save this recipe. Done! I'm making some to go in DD's freezer and using the suggested chopped apples and cinnamon. BIG hit! BIG thank you!!! Read More
(12)