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.
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Total Time 33 minutesminutes
Author Valya's Taste of Home
Ingredients
2 ½cups– golden raisins
6medium – eggs
1cup(200 g) – organic sugar
2cups(237 ml) – buttermilk or Kefir
1tbsp.- baking soda
3tsp.– distilled vinegar
8oz.(226 g) – unsalted butter melted + 2 oz. (55 g) for greasing metal molds
1tsp.– pure vanilla extract
¼tsp.– sea salt
5cups(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 tablespoon 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.