Buttermilk Muffins (Easy & Fluffy Breakfast Treat!)
Buttermilk muffins pack a sweet, slightly tangy flavor from rich buttermilk, a pleasant crunch from yellow raisins, and a light dusting of powdered sugar on top that adds the perfect finishing sweetness.
Buttermilk muffins are a simple, delicious treat that’s perfect for breakfast, snacking, or dessert. This easy buttermilk muffin recipe uses basic pantry ingredients and comes together quickly, making it ideal for bakers of all skill levels. Passed down from my mother and baked for decades, it’s a tried-and-true recipe that delivers soft, tender muffins every time.
What makes these buttermilk muffins special is the combination of tangy buttermilk and sweet yellow raisins, which add moisture, flavor, and texture. The recipe is also versatile, feel free to add blueberries, dried cranberries, poppy seeds, or your favorite nuts. If you’re looking for the best buttermilk muffin recipe that’s easy, moist, and full of flavor, keep reading to learn how to make it.
What are Buttermilk Muffins?
Buttermilk muffins are soft, tender, and full of rich flavor with a subtle tang from the buttermilk. This easy buttermilk muffin recipe uses a simple method of mixing basic dry ingredients with eggs, buttermilk, and melted butter to create moist, satisfying homemade muffins every time.
Baking these muffins at home is fun, family-friendly, and incredibly rewarding, and the fresh flavor is unbeatable. With the tangy buttermilk, sweet raisins, and buttery richness in every bite, these homemade buttermilk muffins are far better than anything store-bought.
What Makes This Buttermilk Muffins Recipe Special?
- Easy to make: This buttermilk muffin recipe is simple and beginner-friendly, with easy steps from melting the butter to mixing the batter.
- Quick: These buttermilk muffins come together fast. Just mix the ingredients, fill the muffin tin, and bake – warm, tender muffins are ready in under an hour.
- Delicious: Soft, sweet, and full of flavor, these muffins get their rich taste from tangy buttermilk and a light dusting of powdered sugar on top.
- Crowd-pleaser: Perfect for breakfast, brunch, or snacking, these buttermilk muffins are always a hit and guaranteed to have everyone asking for the recipe.
Key Ingredients for Buttermilk Muffins
- Eggs: Large, room-temperature eggs bind the ingredients together and help create moist, evenly textured muffins.
- Sugar: Adds sweetness while helping the muffins brown beautifully and form a lightly crisp top.
- Buttermilk: Gives the muffins their signature tangy flavor and reacts with the baking soda to create a soft, tender crumb. You can use sour cream, greek yogurt, store-bought buttermilk or make your own with regular milk and lemon juice.
- Baking Soda: A crucial leavening agent that works with the acidic ingredients to produce light, fluffy muffins.
- Vinegar: White vinegar boosts the baking soda’s reaction, helping the muffins rise while adding a subtle depth of flavor.
- Unsalted Butter: Melted butter provides rich flavor and ensures a tender, moist texture throughout.
- Flour: Forms the foundation of the muffins, absorbing the liquids and giving them structure without making them dense.
- Yellow Raisins: Add natural sweetness, a touch of tang, and a chewy texture that pairs perfectly with the soft crumb.
- Powdered Sugar: Lightly dusted on top for a sweet finishing touch and a bakery-style appearance.
For a full list of ingredients and quantities, please check the recipe card at the end of this post.
How to Make Buttermilk Muffins
Making these incredible buttermilk muffins is easier than you think. Here’s how to make them at home step by step:
How to Prep for Buttermilk Muffins
To begin, prepare your ingredients by melting two sticks of butter. Set the melted butter aside to cool slightly; it will later add rich flavor and moisture to the buttermilk muffin batter.
Next, prepare the raisins by placing them in a small bowl and covering them with two cups of boiling water. This step cleans and plumps the raisins, making them soft and juicy in the finished muffins. After soaking for 10 minutes, drain and rinse the raisins under cool water, then set them aside in a strainer to remove any excess moisture.
How to Make the Buttermilk Muffin Batter
Start by preheating your oven to 375°F. In the large bowl of an electric mixer, beat the eggs and sugar on high speed for about 10 minutes until light and airy, this step is key to achieving fluffy buttermilk muffins.
Reduce the speed to low and slowly pour in the buttermilk, then mix on medium speed for 2–3 minutes. The buttermilk adds a gentle tang and keeps the muffins moist and tender.
Next, add the baking soda activated with vinegar and mix for another minute to help the buttermilk muffins rise. Finally, blend in the melted, cooled butter until the batter is smooth and well combined.
Gradually add the flour to the wet ingredients, one cup at a time, mixing on low speed until fully incorporate – this helps prevent lumps in your buttermilk muffins batter. Finally, gently fold in the prepared raisins and mix on low for about a minute, ensuring they are evenly distributed throughout the batter.
How to Prepare and Fill the Muffin Molds
Now, prepare your muffin molds (cupcake or muffin pan) by melting two tablespoons of butter and using it to lightly grease each mold. This prevents sticking and helps your buttermilk muffins achieve a beautiful golden color. Divide the batter evenly, filling each mold about three-quarters full to allow room for rising.
Place the muffin cups on a small baking pan and bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
After baking, let the buttermilk muffins cool in their molds for about five minutes. Then transfer them to a wire rack to cool completely. Using a wire rack helps the muffins retain their texture and prevents them from becoming soggy. Once fully cooled, dust the buttermilk muffins with powder sugar for a sweet, bakery-style finish.
Your muffins are ready to enjoy! Serve them warm with a glass of cold milk or a hot cup of coffee.
Variations and Substitutions for Buttermilk Muffins
Add blueberries: For a fruity twist, replace the yellow raisins with fresh or frozen blueberries for blueberry buttermilk muffins. The sweet-tart flavor adds a burst of freshness to your buttermilk muffins.
Chocolate and nuts: For chocolate and nut lovers, fold in a cup of chocolate chips and a cup of chopped walnuts. The melted chocolate and crunchy nuts add rich flavor and texture to your muffins.
Make it tangier: Add lemon zest and a cup of fresh raspberries to the batter. The zesty citrus paired with sweet-tart raspberries gives your muffins a refreshing, unique flavor.
Streusel topping: Sprinkle a streusel or cinnamon-sugar mixture on top of the muffins before baking for extra sweetness and a crunchy, bakery-style finish.
Serving Suggestions for Buttermilk Muffins
- Perfect with coffee or tea: These buttermilk muffins have sweet, tender crumbs that soak up your morning coffee or tea, enhancing their rich, buttery flavor.
- Delightful dessert: Serve the muffins warm with a scoop of vanilla ice cream. The creamy, cold sweetness pairs beautifully with the soft, moist buttermilk muffins.
- Fruit lovers’ favorite: Top your muffins with fresh blueberries, raspberries, or strawberries. The tangy fruit balances the sweetness and adds a fresh burst of flavor.
- Chocolate twist: Fold in chocolate chips before baking to create an indulgent version. The melted chocolate adds richness to your buttermilk muffins, making them even more irresistible.
Frequently Asked Questions
This recipe is wonderfully versatile. You can mix in your favorite fruits, like blueberries, strawberries, or raspberries, or add nuts such as walnuts or pecans. These additions bring unique flavors and textures, making each batch even more delicious.
To keep your muffins tender and moist, avoid overmixing the batter. After adding the dry ingredients to the egg and buttermilk mixture, stir just until combined. Overmixing can make the muffins dense and tough.
Warm muffins in the oven at 300°F for 5 – 8 minutes or microwave for 15 – 20 seconds to bring back freshness.
How to Store Leftover Buttermilk Muffins
If you have any leftover muffins, store them in an airtight container or freezer bag in the fridge for up to one week. To enjoy, bring them to room temperature or warm them in the oven for a cozy treat.
You can also freeze these muffins for up to three months. Once completely cooled, place them in a freezer-safe bag or container, then thaw at room temperature or reheat in the oven whenever you’re ready to enjoy them.
See all breakfast recipes, and gluten-free banana muffins option.
Buttermilk Muffins (Easy & Fluffy Breakfast Treat!)
Ingredients
- 5 large eggs (room temperature)
- 1 ½ cups sugar
- 2 cups buttermilk (or kefir)
- 1 tbsp. baking soda
- 1 tbsp. vinegar
- 2 sticks butter (melted and cooled)
- 4 cups all-purpose flour
- 2 cups yellow raisins
- ¼ cup powdered sugar (for dusting the top of muffins)
Instructions
How to Prep for Buttermilk Muffins
- To start, you'll need to prepare some of the ingredients. This includes melting two sticks of butter. This melted butter will be used later to add a rich flavor to your muffin batter.
- Next, prepare your raisins. Place them in a small bowl and pour over two cups of boiling water. This process cleans the raisins, plumps them up, and rehydrates them, giving them a juicy and tender texture in your finished muffins.
- After soaking for ten minutes, drain the raisins and rinse them under cool water. Set them aside in a strainer to allow any excess water to drain off.
How to Make the Buttermilk Muffin Batter
- Start by preheating your oven to a hot temperature of around 375 ℉. In the bowl of your electric mixer, combine the eggs and sugar. Mix these on high speed for about ten minutes. This process helps to incorporate air into the mixture, which will make your muffins light and fluffy.
- Once the eggs and sugar are well mixed, reduce the speed to low and carefully pour in two cups of buttermilk. Mix on medium speed for a couple of minutes. The buttermilk will add a lovely tangy flavor to the muffins and help to make them moist and tender.
- Next, add in baking soda that has been activated with vinegar. This will help your muffins to rise and give them a lovely light texture. Mix for another minute, then add in the previously melted and cooled butter.
- Gradually add in your flour, one cup at a time, mixing on low speed until it’s well incorporated. This gradual addition helps to prevent lumps from forming in your batter. Finally, stir in the prepared raisins. Mix on low for a minute or so, until the raisins are well mixed in.
How to Prepare and Fill the Muffin Molds
- Now it’s time to prepare your muffin molds. Melt two tablespoons of butter in a cup in the microwave for about thirty seconds. Use this melted butter to grease the molds. This will prevent the muffins from sticking and give them a lovely golden color.
- Divide the batter between the molds, filling them about three-quarters full. This allows room for the muffins to rise and ensures they don’t overflow.
- Place the filled molds on a small pizza pan and bake in the preheated oven for about thirty-five to forty minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean.
- After baking, remove the muffins from the oven and let them cool for five minutes before removing them from the molds. Letting them cool slightly will make them easier to handle and also helps to improve their texture and flavor.
- Finally, let the muffins cool completely before dusting with powdered sugar. This sweet finishing touch adds an extra layer of flavor and makes the muffins look even more appealing.
- Your delicious Buttermilk Muffins are ready to serve! Enjoy them with a glass of cold milk or a hot cup of coffee. They’re the perfect treat for any time of day!
Notes
- Melt butter ahead of time: Let the butter cool before adding it to the batter. This prevents the eggs from cooking prematurely and keeps your buttermilk muffins tender.
- Soak the raisins: Soaking raisins in boiling water cleans them and makes them plump and juicy, adding sweet, chewy bites to your buttermilk muffins.
- Activate the baking soda: Combine baking soda with vinegar before adding it to the batter. This helps aerate the mixture, resulting in light and fluffy buttermilk muffins.
- Gradually add flour: Add flour one cup at a time to fully incorporate it and prevent lumps, ensuring a smooth, even texture in your buttermilk muffins.
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This recipe was originally posted on April 1, 2016 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Can I substitute the buttermilk for sour cream ?
Yes, but you will need to add more sour cream or less flour.
I’m sure your recipe tasted just fine. Thank you for taking the time to write out your recreated recipe. This gives people the opportunity to try it out your way. Appreciate you sharing your experience with me. Have a blessed day! 🙂
Can i use regular muffin pan for this recipe? Thanks
You sure can Jessica. Let me know how they turn out for you?
Valya, thank you so much! These bring back so many memories from my childhood as well. My mom made these all the time! This is my new favorite keksi recipe 🙂 Blessings to you and your family!
That’s very nice. I’m glad you liked these muffins. They are very much loved in our family as well. 🙂
They look really good – cannot wait to try them. Thank you for sharing the recipe.
You are very welcome Anna! Enjoy!
Thanks Valentina for sharing. These muffins sounds so good. Will make them for sure.
You are very welcome Lena! Enjoy!:)