Southern Biscuit Muffins
Soft, flaky, and packed with rustic charm, these Southern Biscuit Muffins are the perfect fusion of a classic buttermilk biscuit and a tender muffin. Made with pantry staples like all-purpose flour, cold butter, and buttermilk, these muffins come together in just 15 minutes of prep time, making them an easy yet indulgent treat for breakfast or brunch. With their golden-brown tops, moist interiors, and a hint of sweetness from a touch of sugar and vanilla extract, they’re as versatile as they are irresistible. Serve them warm with a pat of butter, a dollop of homemade jam, or a drizzle of honey for a comforting southern-inspired delight your family will adore. Perfect for meal prep or sharing, this recipe yields a dozen muffins that showcase the best of southern baking traditions.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 2 tablespoons granulated sugar
- 1 cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with muffin liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
Using a box grater, grate the cold unsalted butter directly into the flour mixture. Alternatively, cut the butter into very small cubes. Use a pastry cutter or your fingertips to gently work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix; the batter should remain slightly lumpy.
Use a spoon or ice cream scoop to divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm with butter, jam, or honey, and enjoy your Southern Biscuit Muffins!
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3534 mg | 154% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 38.1 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 352 mg | 27% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 678 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.
