Alabama Biscuit Muffins
Experience the irresistible Southern charm of Alabama Biscuit Muffins, a delightful fusion of buttery biscuits and soft muffins that are perfect for breakfast or brunch. This easy-to-follow recipe combines pantry staples like all-purpose flour, sugar, and baking powder with rich buttermilk and cubed unsalted butter to create pillowy, flaky muffins with a golden crust. The secret to their tender texture lies in the careful folding of ingredients, ensuring the dough isn’t overworked. Ready in just 35 minutes, these muffins can be enjoyed plain or enhanced with a drizzle of honey for a sweet finish. Serve them warm with coffee or as a comforting side dish to your favorite hearty meal. Alabama Biscuit Muffins are sure to become a family favorite with their rustic flavor and crowd-pleasing appeal!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.75 cup Buttermilk, cold
- 1 large Egg, beaten
- 2 tablespoons Honey (for drizzling, optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with muffin liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the butter; small pieces of butter ensure a flaky texture.
In a separate bowl, mix the cold buttermilk and beaten egg until combined. Pour this wet mixture into the bowl with the dry ingredients.
Use a spatula to gently fold the wet and dry ingredients together. Mix just until combined to avoid overworking the dough, which can result in dense muffins.
Divide the batter evenly among the prepared muffin tin cups. Fill each cup about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
If desired, drizzle the muffins with a small amount of honey before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 246.7 g | 90% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 56.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 301 mg | 23% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
