Mini Golden Buttermilk Muffins

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. 

Just because of its size and portion kids really love these muffins, and nothing goes to waste. They enjoy every crumb of it. I hope these muffins become your family favorite as well. 

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. 

Start by 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). 

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! 🙂

Mini Golden Buttermilk Muffins

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. 

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Author: Valya's Taste of Home

Ingredients

• 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
• ¼ cup - powdered sugar for drenching the muffins

Instructions

• 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).

Notes

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.

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