These golden beauties are one of the favorite signature tastes of not only our family’s but in my own childhood as well. It was my mom’s recipe that was passed down to us.
Being fairly new residents in a new country and culture came with its challenges. In the beginning, I remember that no matter where you went or what you faced that day, coming home to the delicious aroma and taste of this wonderful treat was the epitome of a taste of home! The stresses of the day seemed to just fall away in the comfort of mom’s kitchen and company. You automatically relaxed and breathed easier. Mmm…such a sweet memory and feeling! That’s just how these muffins taste. This sweet comfort food is heavenly with a glass of milk, coffee, or tea.
Feel free to skip the sweeteners in your cup, because the sweetness of the muffins compensates nicely. You may choose to substitute or add to the batter a variety of other things to your preference to make it even better.
I’ve made them with frozen blueberries, dried cranberries, poppy seed, brown raisins or other dried fruits or nuts. As you can see these simple muffins can have a variety of different wonderful flavors. Bake your own home sweet home!
Ingredients:
5 large – eggs (room temperature)
2 cups – sugar
2 cups – buttermilk
1 tbsp. – baking soda
3 tsp. – vinegar
2 sticks – butter (melted and cooled)
4 cups – flour
2 cups – yellow raisins
1/4 cup -powdered sugar (for dusting the top of muffins)
Prepare First:
1. Place 2 sticks of butter in a small bowl and melt them in the microwave for 1 minute. Set aside and let it cool. 
2. Place raisins in a small bowl and add 2 cups of boiling water. Let them soak for 10 minutes for cleansing. Drain and rinse raisins. Set aside in a strainer to allow excess water to drain.
Batter Instructions:
1. Preheat oven to 400 F. In the electric mixer bowl add eggs, sugar and mix on high speed for 10 minutes. Reduce speed to low and pour in 2 cups of buttermilk. Mix on medium speed for 2 minutes. Then add baking soda activated with vinegar. Mix for another minute, and then add melted and cooled butter.
2. Add flour, one cup at a time, and continue mixing on low until all the flour is well incorporated. Add raisins and mix it on low for 1 minute, or until raisins are well mixed in.
Prep & Fill Muffin Molds:
In a bittersweet moment, my sisters and I split these muffin molds after our mom passed away. They’re unique, but you may get something similar at Bed Bath and Beyond.
1. Preheat the oven to 400 F. Place 2 tbsp. of butter in a cup. Melt it in the microwave for 30 seconds and grease the molds with melted butter. Divide batter between the molds, filling them 3/4 full. Place them on a small pizza pan and bake (one batch at a time) for 35-40 minutes at 400 F, or until an inserted toothpick comes out clean.
2. Remove from the oven and let them cool for 5 minutes before removing the muffins from the molds. Let them cool completely before dusting with powdered sugar.
3. Enjoy with a cold cup of milk or a hot cup of coffee! 🙂
- 5 large - eggs room temperature
- 2 cups - sugar
- 2 cups - buttermilk
- 1 tbsp. - baking soda
- 3 tsp. - vinegar
- 2 sticks - butter melted and cooled
- 4 cups - flour
- 2 cups - yellow raisins
- 1/4 cup -powdered sugar for dusting the top of muffins
- Prepare First:
- Place 2 sticks of butter in a small bowl and melt them in the microwave for 1 minute. Set aside and let it cool.
- Place raisins in a small bowl and add 2 cups of boiling water. Let them soak for 10 minutes for cleansing. Drain and rinse raisins. Set aside in a strainer to allow excess water to drain.
- Batter Instructions:
- Preheat oven to 400 F. In the electric mixer bowl add eggs, sugar and mix on high speed for 10 minutes. Reduce speed to low and pour in 2 cups of buttermilk. Mix on medium speed for 2 minutes. Then add baking soda activated with vinegar. Mix for another minute, and then add melted and cooled butter.
- Add flour, one cup at a time, and continue mixing on low until all the flour is well incorporated. Add raisins and mix it on low for 1 minute, or until raisins are well mixed in.
- Prep & Fill Muffin Molds:
- In a bittersweet moment, my sisters and I split these muffin molds after our mom passed away. They're unique, but you may get something similar at Bed Bath and Beyond.
- Preheat the oven to 400 F. Place 2 tbsp. of butter in a cup. Melt it in the microwave for 30 seconds and grease the molds with melted butter. Divide batter between the molds, filling them 3/4 full. Place them on a small pizza pan and bake (one batch at a time) for 35-40 minutes at 400 F, or until an inserted toothpick comes out clean.
- Remove from the oven and let them cool for 5 minutes before removing the muffins from the molds. Let them cool completely before dusting with powdered sugar.
- Enjoy with a cold cup of milk or a hot cup of coffee! 🙂
If you make this recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)
One of life’s greatest blessings!
Lena
April 1, 2016 at 1:09 pmThanks Valentina for sharing. These muffins sounds so good. Will make them for sure.
valya'stasteofhome.com
April 1, 2016 at 1:34 pmYou are very welcome Lena! Enjoy!:)
Anna
April 1, 2016 at 6:53 pmCan I sub margarine with the butter? Thanks
valya'stasteofhome.com
April 1, 2016 at 9:27 pmYes. I tried it substituting with butter before and they don’t taste as good.
Anna
April 11, 2016 at 4:03 pmThey look really good – cannot wait to try them. Thank you for sharing the recipe.
valya'stasteofhome.com
April 11, 2016 at 8:21 pmYou are very welcome Anna! Enjoy!
Tzivia
April 25, 2016 at 3:33 pmWow these look really way good and sooooo yummmm can I sub with butter or maybe peanut oil not a margarine fan and would these muffins go well with choco chips and poppy seeds wanna grab 1 right now and have a 2 cuppa tea luv
valya'stasteofhome.com
April 25, 2016 at 5:11 pmWe’ve made it with poppy seeds and blueberries in the past. Sure, you can substitute with oil of your choice, the taste will be slightly different. Thank you for stopping by! 🙂
Tzivia
April 25, 2016 at 8:00 pmOh really that’s great to know love poppy seeds and maybe strawberries allergic to blueberries miss eating those lots anytime my pleasure darlin happy cooking and baking cheers
valya'stasteofhome.com
April 25, 2016 at 8:45 pmThank you Tzivia 🙂
Alla
May 25, 2016 at 3:04 pmValya, 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!
valya'stasteofhome.com
May 26, 2016 at 8:35 amThat’s very nice. I’m glad you liked these muffins. They are very much loved in our family as well. 🙂
Jessica
September 7, 2016 at 12:47 pmCan i use regular muffin pan for this recipe? Thanks
valya'stasteofhome.com
September 7, 2016 at 1:26 pmYou sure can Jessica. Let me know how they turn out for you?
Tatiana
October 15, 2016 at 10:12 amHello, Valya. Thank you for the recipe for these delicious muffins. I would like to say that I used a regular cupcake sized pan, and the baking time DEFINITELY needs to be adjusted. If I had not looked into the oven 12 minutes in, they would have been scorched. I would probably glance in the oven 10 minutes in and they would probably be ready. At 12 minutes, they were definitely done but too brown for my liking. I will be trying this recipe again because they are very delicious. Thank you for sharing!
Tatiana
October 15, 2016 at 10:42 amI am sorry, I did my math wrong (I was thinking I set my timer for 30 minutes, not 35). I checked them 18 minutes in. I would probably check after 15 minutes of them being in the oven, and they would probably be done or almost done. Sorry about that.
valya'stasteofhome.com
October 15, 2016 at 12:22 pmAfter reading your first comment, I didn’t agree with baking time, even though you were baking them in the muffin pan, it’s not enough time for the batter to bake that has butter milk ingredient. But since you corrected your comment it makes more sense now. Do your best adjusting baking time, since muffin pan is more exposed to heat, not like metal molds placed onto baking pan. Plus, muffin pan molds hold 1/4 less batter than the one I used. I’m glad you liked the recipe. These things don’t stay for long at our house, they are that good! Thanks for comments Tatiana:)
E.B.
October 26, 2017 at 10:46 amI made a muffin mix by using powdered buttermilk (1/4 c mix, 1 cup water)and chia as an egg replacement (I find eggs create a drier product and there are some allergies in the family).
So the mix is:
2 c sugar
1/2 c powdered buttermilk (I would use a little less)
1 T baking soda
1 T chia seeds (ground or whole)
1/2 t salt (my addition)
Then, to cook,
Melt 2 T butter in microwavable bowl
Mix in 1/2 c mixture
Add 1 T vinegar or lemon juice to activate the baking soda
Add 1/2 c water and allow 5 minutes so the chia seeds soak
Add 1 cup flour and
Add up to 1/2 c fruit, nuts, poppyseeds, raisins, frozen cranberries etc.
Bake 400 degrees for 30 minutes.
Makes 6 or 7
They are probably not as good but I dont use buttermilk enough to buy a quart and it is fun to have the mix available and to add different fruits.
www.valyastasteofhome.com
October 26, 2017 at 2:56 pmI’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! 🙂
Olga
December 1, 2018 at 11:35 amCan I substitute the buttermilk for sour cream ?
Valya of Valya's Taste of Home
December 1, 2018 at 3:35 pmYes, but you will need to add more sour cream or less flour.