Buttermilk Muffin

Buttermilk Muffin


This recipe is so good, super moist and makes a great base for pretty much any combination of flavor muffins you could possibly want. Buttermilk will add a slightly tangy flavor and the acidity of the buttermilk breaks down the gluten in the flour, resulting in a more tender muffin. The mixing on this recipe is pretty simple, put softened butter in a bowl then add in sugar the blend that up until nice and fluffy.


  • 4 ounces/ 114 grams unsalted butter (1/2 cup) softened
  • 5 ounces granulated/ 142grams sugar (3/4 cup)
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 10 ounces/284grams cake flour (2 cups)
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 8 ounces buttermilk (1 cup) room temperature


  1. Preheat your oven to 400 degrees Fahrenheit โ€“ Line a muffin tin with paper liners.
  2. Sift together your flour, baking powder, baking soda, and salt. Set aside.
  3. Cream together your butter and sugar in a medium bowl with your mixer until light and fluffy
  4. Add in your egg and vanilla. Continue creaming until pale in color
  5. While mixing on low, add in 1/3 of your flour mixture, then 1/3 of your buttermilk. Repeat two more times until just combined. Do not overmix.
  6. Fold in your desired mix-ins such as fruit, nuts or spices.
  7. Fill your liners all the way to the top with muffin batter.
  8. Bake for 15-20 minutes or until edges begin to slightly brown and a wooden skewer comes out cleanly when inserted into the center of the muffin.
  9. Let your muffins cool in the pan for 10 minutes then move them to a cooling rack to cool the rest of the way.

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