Delicious Down Home Buttermilk Muffins

Hello everyone and I’m Devon and today I’m going to share with you how to make these delicious yummy buttermilk muffins these muffins are that little something sweet that you like to have after dinner you just want a little something to have with maybe a cup of coffee some tea well I’m going to share with you how to make them.

Why You’ll Love This

These muffins are that little something sweet that you like to have after dinner you just want a little something to have with maybe a cup of coffee some tea.

These buttermilk muffins are something that you would often have in the evening time.

It was a good way to use up if you had a little bit of buttermilk left.

These buttermilk muffins always got whipped up so easily because you’re able to use that little bit of buttermilk that you have left.

Ingredients

• two cups of all-purpose unbleached flour
• two teaspoons of baking powder
• a half a teaspoon of regular table salt
• sugar
• one large egg at room temperature
• one cup of buttermilk
• a fourth of a cup of vegetable oil
• homemade cinnamon sugar mixture (optional)

Instructions

1. In my bowl so far I’ve put two cups of all-purpose unbleached flour.
2. To that we’re going to be adding two teaspoons of baking powder.
3. We’re going to put in some regular table salt and we’re going to be using a half a teaspoon of regular table salt.
4. Once we have sifted our buttermilk together I’m going to go ahead and whisk the buttermilk together.
5. I’m going to take a big bowl and we’re going to be using one egg and this is one large egg that I had at room temperature go on and whisk the egg thoroughly.
6. You want to make sure that you don’t have any of white streaks be sure to go on and beat your egg very thoroughly.
7. In my measuring cup I’m putting in one cup of buttermilk.
8. To the buttermilk I’m adding in a fourth of a cup of vegetable oil.
9. I go on and whisk the vegetable oil and the buttermilk together.
10. As I’m whisking I add that to my beaten egg and just keep whisking and blending it around just like that.
11. Next what we’re going to do is we’re going to go on and add our dry ingredients to our wet and we’re just going to add half of our dry ingredients.
12. You just go on and you put in half the ingredients you mix that with the wet ingredients.
13. Then you put the balance of the dry ingredients you add that in now.
14. Then once you have the balance of the dry ingredients you want to go on and start to mix that as well.
15. I have my oven it is preheating on 375 degrees.
16. When you’re mixing up your batter you want to be mindful that you just kind of want to mix around the edges and then also from bottom to top.
17. This is going to be enough where we can make 12 muffins.
18. I use my little scooper this scooper that I’m using is about like say um two tablespoons put together that that’s about the size this is kind of on like the medium size scooper that I’m using and I go on and we’re going to be ending up filling our muffin tins about two-thirds of the way full.
19. I go through and I make sure that there’s enough batter about half batter and all of my muffin tins and then I go back through and then I just kind of even it out a little bit more and just to make sure that there’s enough batter in all of the muffin tins and you’re going to be end up using up all of your batter and that’ll make you a dozen muffins just like I’m doing here.
20. My little extra special touches I like to put on some of my homemade cinnamon sugar mixture.
21. This is optional and so you can use just half if you just want to put it on six of the muffins and then leave six of the muffins without the cinnamon sugar mixture on you can definitely do that as well.
22. To put the cinnamon sugar mixture on top I’m using my half teaspoon measure measuring spoon and I’m just sprinkling about a half of a teaspoon on each one give or take you know a little sprinkle here or there but you want to do about a half of a teaspoon on each one of these muffins.

Cooking Tips

Our muffins will bake up anywhere from 25 to 35 minutes.

At 20 minutes what I do is I go and I check them for their doneness.

When your muffins are done they’re going to have just like a nice golden brown around the edges.

You don’t want to over mix your batter as well because you don’t want your muffins to be tough.

You just want to make sure that you have mixed where there’s no more of the white streaks of flour showing.

It’s going to be thick and your batter will have some lumps in it and that is okay because you don’t want to over mix your batter.

This recipe can definitely be doubled if you want to take it to a party or for a gathering or something.

Serving Suggestions

These muffins are that little something sweet that you like to have after dinner.

You just want a little something to have with maybe a cup of coffee some tea.

Thank you.