Fruit Buttermilk Muffins Recipes

BUTTERMILK CORNMEAL MUFFINS

Steps:

• Preheat oven to 400*F.
• Have ready 12 greased and or paper-lined muffin cups.
• In a large bowl, combine the buttermilk and cornmeal; set aside.
• In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
• In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
• Add to the flour mixture just until combined; do not overmix.
• Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
• Serve warm.

BUTTERMILK MUFFINS WITH VARIATIONS

Steps:

• Preheat oven to 400*F.
• Prepare muffin cups by spraying with non cooking spray or lining with paper muffin cup liners.
• Mix together all streusel ingredients with a fork to make a crumbly mixture.
• Set aside.
• For the batter, whisk together the oil, brown sugar, zest and egg.
• Stir in the buttermilk and vanilla.
• Stir together 2 1/2 cups flour, salt, baking powder, soda and cinnamon in a bowl.
• Add to the wet ingredients and blend.
• Fold in your desired fruit.
• The use of frozen fruit may help firm up the batter.If the batter seems too loose, add 1/4 cup more flour to make the batter stiffer.
• Fill the muffin cups to the top.
• Sprinkle streusel topping over each muffin evenly.
• Bake for 15 minutes, lower the oven temperature to 350*F and bake for another 12 to 15 minutes or until the muffins spring back when pressed lightly.
• Let cool in pan for 5 minutes before unmolding onto wire racks.
• NOTE: Fruit variations: Here is a list of what you can use in this recipe: Rhubarb, fresh or frozen, diced, Cranberries, frozen, coarsely chopped, Blueberries, frozen or semifrozen, Apples, diced, peeled or not, Bananas, chopped (add a pinch nutmeg), Frozen raspberries, Frozen strawberries, chopped, dried sour cherries, cranberries or raisins, plumped and patted dry, Strawberry and Rhubarb combination, Apple and cranberry combination, Rhubarb and apple combination.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

RASPBERRY BUTTERMILK MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.

BUTTERMILK CRANBERRY MUFFINS

Steps:

• Pre-heat your oven to 375F and grease a 12 x muffin pan with softened butter. Sift together all the measured dry ingredients.
• Melt the 1/3 cup of butter and remeasure to ensure proper amount.
• Mix all the wet ingredients together (including butter).
• Mix together the wet and dry ingredients, making sure not to over mix the batter. Fold in the frozen cranberries.
• Garnish with streusel or other appropriate garnish such as nuts or chocolate chips.
• Bake the buttermilk cranberry muffins at 375F for 20 - 25 minutes or until golden brown on top.

FRUIT BUTTERMILK MUFFINS

Steps:

• 1. Preheat oven to 400 degrees. Line muffin tins with paper liners. If using regular muffin tins, about 24. If using jumbo muffin tins, about 7. * Hint: the pretty papers are cute, but I found with muffins, regular old white paper liners work best. The pretty ones tend to stick to the muffins.
• 2. In a bowl, mix together the dry ingredients. Mix this very well by hand. At least 20 seconds, more is better. You want this to be mixed very well.
• 3. In another bowl, mix oil,brown sugar, cinnamon,lemon zest and egg. Mix well. Once this is combined, mix in the butter milk and vanilla.
• 4. Add the wet ingredients to the dry ingredients, folding ever so gentle and only until just combined. DO NOT OVER MIX! Small lumps are ok. Over mixing is the biggest downfall to muffins. When gently combined, fold in the fruit very carefully. The batter will be fairly stiff.
• 5. Spoon the batter into the muffin tins filling to the top of the papers.
• 6. Sprinkle generously with sugar in the raw all over the unbaked tops of each muffin.
• 7. For regular sized muffins: Bake in preheated 400 degree oven for 15 minutes. When time is up, reduce heat to 350 degrees and continue baking an additional 12 minutes. * Note: if using jumbo muffin tins, bake at 400 degrees for 15 minutes, and then down to 350 degrees for an additional 20-25 minutes. Check with toothpick inserted in middle of muffin. It should come out clean.
• 8. Let muffins cool in the pans for 10 minutes. Remove them from pan and continue cooling on racks.
• 9. These muffins freeze well.
• 10. Any fruit can be used. You can play around with the brown sugar. I made a batch with 1/2 brown sugar and 1/2 regular sugar with great results. You can add a streusel topping before baking. This is by far the best muffin recipe I have ever used.

MASTER BAKERY STYLE MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
• Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
• Allow to cool for 10 minutes in pan before serving.
• Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.