Best Buttermilk Rosemary Muffins Recipes

BASIC BUTTERMILK MUFFINS

Basic Buttermilk Muffins image

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

Ingredients

2 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

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

BUTTERMILK MUFFINS WITH VARIATIONS

Buttermilk Muffins With Variations image

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

Ingredients

1 tablespoon cold butter
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/2 cup vegetable oil
1 1/3 cups firmly packed light brown sugar
1 tablespoon grated citrus zest
1 egg
2 teaspoons vanilla
1 cup buttermilk
2 1/2-2 3/4 cups flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 3/4 cups coarsely chopped fruit (see note)

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.