Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Spoon the batter into the muffin liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
7. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 190
Fat: 8g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 260mg
Carbohydrates: 25g
Fiber: 0g
Sugar: 10g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or a gluten-free flour blend.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Buttermilk can be substituted with milk or a non-dairy milk alternative.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add 1 cup of fresh or frozen berries to the batter for a fruity twist.
- Add 1/2 cup of chopped nuts or chocolate chips for added texture and flavor.
- Replace the vanilla extract with almond or lemon extract for a different flavor profile.
Tips and tricks:
- Do not overmix the batter, as this can result in tough and dense muffins.
- Use a cookie scoop or ice cream scoop to evenly distribute the batter into the muffin liners.
- Let the muffins cool completely before storing to prevent moisture buildup.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the muffins, place them in a preheated 350°F (175°C) oven for 5-7 minutes or microwave them for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter or in a muffin basket for a casual presentation. For a more formal presentation, dust the muffins with powdered sugar or drizzle them with a glaze.
Garnishes:
Garnish the muffins with fresh berries, chopped nuts, or a dollop of whipped cream.
Pairings:
Pair the muffins with a cup of coffee or tea for a breakfast or snack.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon or two of milk to the batter.
- If the muffins are too wet, try reducing the amount of liquid in the batter or adding a tablespoon or two of flour.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the muffins.
Food history:
Buttermilk muffins have been a staple in American baking for centuries. The use of buttermilk in baking dates back to the early 1800s, when it was a byproduct of churning butter. Today, buttermilk is used in baking to add a tangy flavor and tender texture to baked goods.
Flavor profiles:
Buttermilk muffins have a slightly tangy and sweet flavor with a tender and moist texture.
Serving suggestions:
Serve the muffins warm or at room temperature for the best flavor and texture.
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