These Buttermilk Muffins are buttery, have a perfectly golden top, and are the kind of muffins you’ll want to eat for breakfast, brunch, or an afternoon snack! If you love my Buttermilk Bread or my Buttermilk Banana Bread, you’ll feel right at home with these muffins.The buttermilk keeps the crumb soft and slightly tangy, while the buttery batter gives the tops a beautiful golden color and just enough richness.They’re quick to whip up, and letting the batter rest before baking gives you tall, bakery-style muffin tops every time.

If you love muffins, check out some of my best muffin recipes, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-Purpose Flour: Provides structure for the muffins.Granulated Sugar: Sweetens the muffins without weighing them down.Brown sugar can be used for a warmer flavor, but the muffins will be slightly darker.

Buttermilk: Adds tang, tenderness, and moisture.If you don’t have any on hand, make your own! Butter: Melted butter (slightly cooled) enriches the batter and gives a soft, tender crumb.I prefer unsalted butter, but you could use salted butter if you have that on hand.

Eggs: Bind the batter and help with structure.Room temperature eggs whisk in more smoothly.Out of eggs? Check out egg substitutes to try! FAQs Why do I let the batter rest before baking? L

Read More