What to do with leftover buttermilk? Make buttermilk muffins! A sweet yet savory muffin that can be enjoyed anytime of day with any meal!
Leftover buttermilk? If you bake often, you most likely have this problem. I often have leftover ingredients and sometimes they go to waste – this actually bothers me quite a bit so I try to utilize them in other simple ways without having to go out and buy a ton of other ingredients just to use, in this case, some buttermilk.
So this half carton of buttermilk was just starting at me and the thought came to me. Make a muffin but keep it simple and use buttermilk. Buttermilk muffins are sweet yet remind me of cornbread muffin…not something you just have with coffee or for breakfast. We loved it with brisket and even crumbled over ice cream. It’s such a versatile muffin.
This hearty muffin is sprinkled with sugar before baked to get a nice crunchy texture on top – this is my favorite part.
You will really enjoy these because they are so simple to make. So traditional and again, go with all types of meals. One of those “treats” that’s nice to have around the house if neighbors, family or friends pop over.
My sister-in-law visited us after work one day and she had one. It’s a great after work or school snack.
I typically enjoy my afternoons with tea and a treat – these buttermilk muffins are perfect for that. Slather some jelly on them even…delicious.
I’m sure you could add fruit like blueberries or raspberries if you’d like some color but I’ll be honest, I really enjoyed them plain and simple.
Sometimes it’s the simple things in life that make us smile the most, right?
Or just some muffins! 🙂
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup sugar plus additional for sprinkling on top
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup buttermilk, room temperature
- Preheat oven to 425 degrees and grease a muffin pan; set aside.
- Cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix thoroughly, scraping down sides of bowl. With mixer on low-speed, slowly pour in buttermilk and mix until incorporated scraping down sides of bowl again. Batter may be a little lumpy, that's ok!
- In a separate bowl, stir together flour, salt and baking powder.
- With mixer on low-speed (you can also use a spatula and stir by hand), pour in dry ingredients and mix JUST until combined. Do not over-mix.
- Pour batter into prepared muffin - you should have enough to fill all 12 spots about ¾ full. Sprinkle a little sugar over the tops of each muffin.
- Bake at 425 degrees for 7 minutes then reduce oven to 350 and bake for 8 mins. Remove and let cool.