Today I’m sharing a very dear recipe that I started making when I was still living in Ukraine and I was only about 10 years old. It is still our family favorite tea or coffee muffins. These Mini Golden Buttermilk Muffins become a quick favorite to those who try them as well.
These mini Goldie’s are not the same as traditional American store-bought muffins. That’s what my family loves about them. If anyone has a homemade version, I’d be happy to try it out as a contender.
These muffins go with any occasion and even are a great addition to a wedding or any dessert plate. You may use any dried fruit for these muffins.
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Mini Golden Buttermilk Muffins Ingredients
Golden Raisins – You may use any dried fruit of your choice.
Eggs – I used home eggs. You can use 5 large eggs instead of 6 medium (we have young chickens and they lay smaller eggs).
Sugar – White granulate sugar is ok to use, but I used organic.
Buttermilk – Kefir or whey is fine to use in this recipe. If using whey you will need a bit more flour, but you get same great taste.
Butter – Has to be cooled before use.
Vanilla, Baking soda, distilled vinegar
Powdered sugar – Optional, but I don’t skip drenching with powdered sugar, I like the look and the taste.
Mini Golden Buttermilk Muffins Instructions
Preheat oven to 425 F (218 C). Place raisins into a small bowl. Fill the bowl with hot water half inch over raisins and let them soak for 10 minutes. Drain raisins, rinse with water and set aside until ready.
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Mix for a minute or so on low speed and add the rest of the ingredients: melted butter, vanilla, salt.
Finally, mix in flour one cup at a time. As soon as you mix in all the flour mix in raisins (do not overmix the batter).
Mini Golden Buttermilk Muffins Baking Instructions
Grease metal muffin molds with melted butter and fill each one ¾ full with muffin batter. Bake at a preheated oven to 425 F (218 C) for 18 minutes or until light golden in color.
Remove from the oven and cool muffins for 5 minutes before removing them from the molds. Let muffins cool to warm before drenching with powdered sugar.
Fill a gallon size Ziploc bag with warm muffins, about ¾ full, add 2 tbsp of powdered sugar., close the bag and shake, shake those muffins in the bag until they are all coated with powdered sugar.
Place them onto cooling rack to cool completely.
How to Store Muffins
Store cooled muffins in a container of your choice with the lid cracked open, otherwise powdered sugar will melt and will make the muffins wet (which is another way I like them, too).
Enjoy with tea, coffee or cold cup of milk.
If you make this Mini Golden Buttermilk Muffins Recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂
These Mini Golden Buttermilk Muffins become a quick favorite to those who try them as well. Because of its size and portion kids really love these muffins, and nothing goes to waste. They enjoy every crumb of it. These mini Goldie’s great for any occasion and even are a great addition to a wedding or any dessert plate.
- 2 ½ cups – golden raisins
- 6 medium – eggs
- 1 cup (200 g) – organic sugar
- 2 cups (237 ml) – buttermilk or Kefir
- 1 tbsp. – baking soda
- 3 tsp. – distilled vinegar
- 8 oz. (226 g) – unsalted butter melted + 2 oz. (55 g) for greasing metal molds
- 1 tsp. – pure vanilla extract
- ¼ tsp. – sea salt
- 5 cups (640 g) – organic all-purpose flour
- 1/4 cup – powdered sugar for drenching the muffins
- Preheat oven to 425 F (218 C). Place raisins into a small bowl. Fill the bowl with hot water half an inch over raisins and let them soak for 10 minutes. Drain raisins, rinse with water and set aside until ready.
- Beat eggs and sugar for 5 minutes on high mixing speed. Reduce mixing speed to low and add buttermilk and activated baking soda with vinegar.
- Mix for a minute or so on low speed and add the rest of the ingredients: melted butter, vanilla, salt.
- Finally, mix in flour one cup at a time. As soon as you mix in all the flour mix in raisins (do not overmix the batter).
- Grease metal muffin molds with melted butter and fill each one ¾ full with muffin batter. Bake at a preheated oven to 425 F (218 C) for 18 minutes or until light golden in color.
- Remove from the oven and cool muffins for 5 minutes before removing them from the molds. Let muffins cool to warm before drenching with powdered sugar.
- Fill a gallon size Ziploc bag with warm muffins, about ¾ full, add 2 tbsp of powdered sugar., close the bag and shake, shake those muffins in the bag until they are all coated with powdered sugar.
- Place them onto a cooling rack to cool completely.
- Store cooled muffins in a container of your choice with the lid cracked open, otherwise powdered sugar will melt and will make the muffins wet (which is another way I like them, too).
This is a great recipe to make ahead and freeze. Do not coat with powder sugar if planning to freeze them. Thaw them completely covered in a container or Ziploc bag before drenching in powdered sugar.
Need more muffins? Check these out:
Pumpkin Cheesecake Muffins (Video)
Zucchini Chocolate Chip Muffins Recipe
Best Ever Banana Crumb Muffins
Honey Chocolate Zucchini Muffins
Buttermilk Muffins with Raisins
Blueberry Muffins with White Chocolate Morsels and Lemon Zest
Apple Banana Muffins with Cinnamon Topping
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Oh these look so yummy! I wanted to make these for our upcoming big family camp and wanted to know how long in advance could these be made? (If you happen to know 😉)
Thank you!
I have made them one week in advance many times. Once they’ve cooled place them into a gallon Ziploc bag and freeze (just don’t coat the muffins with powdered sugar). Then before leaving to camp pack them frozen. Before serving add powdered sugar into the gallon bag, shake the muffins until they are well coated, and serve. It’s that easy! Everyone absolutely loves them so much! I hope that was helpful 😉
Thank you so much for your timely response!
You’re certainly very welcome! Enjoy the muffins! 🙂