Best Ems Cheese Buttermilk Muffins Recipes

EM'S CHEESE & BUTTERMILK MUFFINS

Steps:

• Mix the dry ingredients together in a mixing bowl.
• Mix the wet ingredients together in a jug.
• Mix the wet ingredients into the dry ingredients.
• Spoon into 12 greased muffin cups.
• Bake in moderatly hot oven 20 to 25 minutes.

RASPBERRY BUTTERMILK MUFFINS

Steps:

• Combine flour, sugar, baking powder and salt.
• Cut in butter until mixture resembles coarse crumbs.
• Add egg and buttermilk; mix just until dry ingredients are moistened.
• Fold in berries.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 400ºfor 20 minutes or until browned.

CINNAMON-BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 350°F Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
• To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
• In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
• Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
• To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.
• Note: These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried.

CINNAMON-BUTTERMILK MUFFINS

Steps:

• Preheat the oven to 350°.
• Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
• To make the muffins, in a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
• Add the egg, beating well until pale and smooth.
• In another bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg.
• Add to the butter mixture in 2 increments, alternating with the buttermilk and vailla.
• Stir just until evenly moistened.
• The batter will be slightly lumpy.
• Spoon the batter into each muffin cup, filling it 3/4 full.
• Bake until golden, dry, and springy to touch, 20-25 minutes.
• A toothpick inserted into the center of a muffin should come out clean.
• Transfer the pan to the wire rack and let cool at least 5 minutes.
• Unmold the muffins and let stand until cool enough to handle.
• To make the topping, stir together the sugar and cinnamon in a small, shallow bowl.
• Have ready the melted butter in another small bowl.
• Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly.
• Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tapping it to remove excess sugar.
• Transfer to the rack, right side up.
• Repeat with the remaining muffins.
• Let cool completely before serving.

HAM AND CHEESE BUTTERMILK MUFFINS

Steps:

• Preheat oven to 400 and spray a 12 cup muffin pan.
• Whisk together dry ingredients and spices.
• Make a well and whisk together eggs, buttermilk, oil, and butter. Stir in scallions, ham, cheese, and bell pepper.
• Mix the dry ingredients with the wet gently until just moistened.
• Scoop the batter into the pan (cups will be very full).
• Bake 20-25 minutes and allow to cool 15 minutes before transferring to a cooling rack.
• Will keep in the fridge for 3 days or frozen for one month.