Buttermilk Muffins With Variations

Buttermilk Muffins With Variations created by Jen T

This is a basic muffin recipe. You can vary the taste according to which fruit you choose to use. Other combinations are Strawberry, Cranberry/Orange, and Blueberry/Lemon. It may be necessary to use more flour depending on which fruit you use.

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 400*F.
  • Prepare muffin cups by spraying with non cooking spray or lining with paper muffin cup liners.
  • Mix together all streusel ingredients with a fork to make a crumbly mixture.
  • Set aside.
  • For the batter, whisk together the oil, brown sugar, zest and egg.
  • Stir in the buttermilk and vanilla.
  • Stir together 2 1/2 cups flour, salt, baking powder, soda and cinnamon in a bowl.
  • Add to the wet ingredients and blend.
  • Fold in your desired fruit.
  • The use of frozen fruit may help firm up the batter.If the batter seems too loose, add 1/4 cup more flour to make the batter stiffer.
  • Fill the muffin cups to the top.
  • Sprinkle streusel topping over each muffin evenly.
  • Bake for 15 minutes, lower the oven temperature to 350*F and bake for another 12 to 15 minutes or until the muffins spring back when pressed lightly.
  • Let cool in pan for 5 minutes before unmolding onto wire racks.
  • NOTE: Fruit variations: Here is a list of what you can use in this recipe: Rhubarb, fresh or frozen, diced, Cranberries, frozen, coarsely chopped, Blueberries, frozen or semifrozen, Apples, diced, peeled or not, Bananas, chopped (add a pinch nutmeg), Frozen raspberries, Frozen strawberries, chopped, dried sour cherries, cranberries or raisins, plumped and patted dry, Strawberry and Rhubarb combination, Apple and cranberry combination, Rhubarb and apple combination.
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RECIPE MADE WITH LOVE BY

@MarieRynr
Contributor
@MarieRynr
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"This is a basic muffin recipe. You can vary the taste according to which fruit you choose to use. Other combinations are Strawberry, Cranberry/Orange, and Blueberry/Lemon. It may be necessary to use more flour depending on which fruit you use."
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  1. Jopalis
    This recipe bakes up like a gorgeous "fine bakery" muffin. A beautiful high top and moist. It can be used as a basic recipe and choose variations- with and without the streusel, change the flavoring/cinnamon, etc. I would not use frozen berries or ones with seeds again. Fabulous recipe.
    Reply
  2. Mia Bella
    I made these with fresh strawberries. The topping was wonderful. I did add about a Tbsp of flour to the streusel. Was able to make 12 large muffins and 24 mini-muffins with this recipe. I did leave off the topping on the minimuffins but would definitely add next time as the crunchy topping really makes the muffin. Will definitely make often. My 3 year old summed them up as the best thing she has tasted in her whole entire life.
    Reply
  3. Jen T
    Buttermilk Muffins With Variations Created by Jen T
    Reply
  4. Jen T
    Buttermilk Muffins With Variations Created by Jen T
    Reply
  5. Jen T
    Even though I didn't have any nuts on hand and not quite enough brown sugar for the topping these muffins were a hit. I used lemon zest and frozen blueberries along with a little white sugar added to the cinnamon & what brown sugar I had for the topping. Next time I will check my pantry first!!!!lol. Thanks for a keeper:)
    Reply
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