Lawsuit Buttermilk Muffins
Soft, tender, and irresistibly flavorful, these Lawsuit Buttermilk Muffins are the ultimate crowd-pleaser for breakfast or brunch! Made with a foolproof combination of pantry staples like all-purpose flour, sugar, and buttermilk, these muffins deliver the perfect balance of moistness and buttery richness in every bite. The real magic lies in their simplicity—both in flavor and preparation, with just 10 minutes of prep time and a quick bake in the oven. A hint of vanilla adds a classic touch, while the buttermilk ensures a delectably light and airy texture. Whether you serve them warm straight from the oven or save them as a grab-and-go snack, these muffins are destined to be a staple in your kitchen. Perfect for baking enthusiasts seeking straightforward recipes, these buttermilk muffins are as easy as they are delicious!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 1 cups Buttermilk
- 1 piece Large egg
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it with nonstick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk the melted butter, buttermilk, egg, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix; it's okay if there are a few lumps.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 13.7 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 53 mg | 1% | |
*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.
