I don’t know how many of you out there are like me, but I am always browsing the internet and food blogs for new and exciting recipes to add to my ever growing collection (the word document where I’ve saved them all is now 5mb in size – and it’s all just text!), and I’m hoping that I’ll get the chance to try them once before I die.
It may involve me staying in my kitchen and baking non-stop for a few years, but dangnamit, it will happen! As part of today’s baking goods extravaganza, I had bought some buttermilk. It was only a litre of the stuff so I wanted to make sure that I used it on something good, so after sitting and pondering for awhile, I remembered blog post about the best muffins ever, so I figured that would be as good a starting point as any!
Muffin Recipes Using Buttermilk
You know what? She was absolutely right. As for whether these muffins deserve the name of ‘Lawsuit‘ muffins – I highly doubt it as whilst I’m sure someone could try and sue you for claiming that these muffins KICK ASS, one taste and they’d drop their lawsuit in a heartbeat!
Also Try: Easy Anzac Cookie Recipe
They are exactly as she said – moist, fluffy and flavourful, the batter itself is mild enough to potentially happily support any fruit flavouring.
I used the other half of my punnet of strawberries for this, and they worked marvellously! With such a delightful muffin recipe now in my repetoire, trust me when I say that muffins will be making many more appearances in my kitchen in the future!
Lawsuit Buttermilk Muffin Recipe
Just a note – since the cooking time for these babies is just 25 minutes, you might wanna stick around and keep an eye on them. It’s actually kind of fun as these muffins puff up like you wouldn’t believe – they’re definetely hefty enough to serve as a deliciously decadant breakfast!
Also Try: Lovely Lemon Cupcake Recipe
I didn’t have any walnuts on hand so I decided to mix up some more of the butter and flour mixture from my strawberry cake, and it worked fantastically well!
So, as Mr. T might say – enough of this jibber-jabber! Onto the recipe!
- 1/2 cup vegetable oil
- 3/4 cups firmly packed brown sugar
- 1 1/2 tbsp grated citrus zest or 2 tsp lemon juice
- 1 egg, lightly beaten
- 2 tsp vanilla extract
- 1 cup buttermilk
- 2 1/2 cups all-purpose (plain) flour *
- Pinch of salt
- 2 1/2 tsp baking powder
- 1/2 tsp bicarb soda
- 1 3/4 – 2 cups fruit (if using large fruits you may want to coarsely chop them)
How to Make Buttermilk Muffin Recipe
1. Preheat oven to 200 degrees C ^ and line a 12-cup muffin tin with paper liners.
2. Mix together flour, salt, baking powder and bicarb soda in a bowl then set aside.
3. In another bowl, combine the oil, brown sugar, citrus zest/lemon juice and egg. Once combined, stir in the buttermilk and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix till combined but do not overmix. Once combined gently add the fruit and mix in. Leave to sit for about 5 minutes and check the batter consistency – if it is still quite watery then add a little more flour as the batter should be quite stiff and hold it’s shape.
5. Spoon the batter into the muffin cups and fill pretty much to the top. Don’t do anything silly like smooth the tops over as muffins look tastier when their tops are messily puffed! Sprinkle whichever streusel topping you’re using evenly on top of each muffin and make sure they are well covered as when they cook they expand a lot and suddenly there isn’t as much streusel as you thought there was!
6. Bake for 15 minutes, then lower temperature to 160 degrees C^ and bake for another 10 minutes. When the muffins are done they will spring back when lightly touched.
7. Let the muffins cool in the tray for 10 minutes, then remove to a wire rack to cool completely.
8. Enjoy! (especially if you have a nice cup of tea or hot chocolate!)
Also Try: Strawberry Daifuku Mochi Recipe
* If you’re using fruit flavouring of the liquid kind such as concentrated orange juice, you’ll need to slightly increase your flour amounts so bear this in mind at step 4 when checking the consistency.
^ When dealing with oven temperatures, if you’re using a fan forced oven then cut each baking period short by about 5 minutes, or drop the oven temperature 10 degrees otherwise you risk overbaking.
You can use either of these streusel toppings, the walnut one is the original for this recipe, but if you find yourself without any walnuts, you might give the other one a try 🙂
Nut Streusel Topping
- 1 tbsp chilled unsalted butter
- 1/3 cup firmly packed brown sugar
- 1/2 tsp cinnamon
- 1/2 cup finely chopped walnuts/pecans
1. Combine all ingredients in a bowl till you have a crumbly mixture
2. Set aside if using immediately, or store in the fridge till you want to use it.
Butter Streusel Topping
- 60g caster sugar
- 90g all-purpose flour
- 1/2 scant tsp of baking powder
- 1/4 scant tsp of bicarb soda
- 80g chilled butter, cut into cubes
- 3 tsp demerara sugar (coffee sugar will suffice if you don’t have any demerara)
1. Combine all ingredients except demerara sugar, mixing with your fingertips till it resembles coarse breadcrumbs and has a sandy texture.
2. Use a fork to combine the demerara sugar with the dough, then set aside or store in the fridge till you need it if not using immediately.