These Buttermilk Muffins are hands down, some of the BEST muffins I have ever tasted! They are light and fluffy with a subtle hint of honey, the perfect amount of sweetness, and just a touch of sour buttermilk flavor.
⭐ 60 Five Star Reviews – “These are so good!! This recipe is a keeper.”
“I’ve just caught my cat trying to steal a muffin from the table, so clearly this is good stuff 😉”
They taste like a cupcake and a muffin had a baby… I can’t really explain it; you just have to make these muffins! Topping them with honey butter makes them even more incredible.
Have you ever heard of the TV show Hart of Dixie? It was (ok, still is) one of my favorite shows. I recently binge-watched it again and thought I might try to recreate some of the favorites from the Butter Stick Bakery. Of course, the Buttermilk Muffin was the first recipe I had to try to make!
There are some other items on the Butter Stick Bakery menu that sound delicious…Shelton’s Peanut Butter Clusters, Salted Caramel Chocolate Fritter Cupcakes, and Breakfast Skillet Bread Pudding. I think I might try a Breakfast Bread Pudding next!
Ingredients
This is just a quick overview of the ingredients that you’ll need for the best buttermilk muffin recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
- All-Purpose Flour
- Sugar
- Baking Powder
- Kosher Salt
- Buttermilk
- Honey
- Melted Butter
- One Egg
Recipe Variations
This recipe makes a basic buttermilk muffin that is honestly perfect as is – but you can make:
- Blueberry Buttermilk Muffins – Add 3/4 cup fresh blueberries (Try them with a little lemon zest, too!)
- Strawberry Muffins – Add 3/4 cup diced strawberries
- Chocolate Chip Muffins – Add 1 cup of chocolate chips
- Fruit Muffins – Add any fresh or frozen fruit to make your favorite fruit muffins!
- Cinnamon Muffins – Add 1 to 1 1/2 teaspoons ground cinnamon
This is a perfect base for your dream muffin.
How to Make Buttermilk Muffins
First, preheat the oven to 400°F.
In a large bowl, combine flour, sugar, baking powder, and salt. (Picture 1)
In another bowl, combine egg, buttermilk, melted butter, and honey. (Picture 2) Make sure the butter has cooled down, or it will harden up the second it hits the cold buttermilk. If this happens, you can save it by heating the whole mixture very slowly in a small saucepan over low heat just until the butter melts again. Make sure the heat is very low, or the egg will cook.
Stir into dry ingredients just until moistened. (Picture 3 – 4)
Line the cups of a muffin pan with paper liners or grease them with butter, then fill the muffin cups three-fourths full with muffin batter. (Picture 5)
Bake until a toothpick inserted in the center comes out clean, about 10–15 minutes.
Let the muffins cool for about 5 minutes before removing them from their pan and moving them to a wire rack. Serve while warm with butter and a drizzle of honey.
Can You Use Normal Milk?
Yes – if you don’t have buttermilk, there are two options.
You can make your own buttermilk substitute by adding 1 tablespoon of distilled white vinegar to a 1 cup measuring cup and filling it to the top with whole milk. Let it sit for at least five minutes, then stir and use as buttermilk. You can also thin out some sour cream or Greek yogurt with some milk.
You also don’t have to use buttermilk, but these muffins won’t have the same sour flavor. This recipe is based on this Taste of Home recipe, so if you don’t want to use buttermilk, I would recommend using this recipe.
Can You Add Fruit to Buttermilk Muffins?
Yes! I tested these muffins with fresh blueberries (tossed in a little flour to keep them from sinking) and they were really good. I still like the honey buttermilk flavor best though. About 3/4 cup of fresh blueberries is enough. (You can also use frozen blueberries!)
The inside is so fluffy, and the berries add a nice fruity tartness.
How to Store Leftover Muffins
Once cooled, these muffins should be stored in an airtight container at room temperature. They will last for 3–5 days.
They are best if reheated before eating – I like to warm them in the toaster or oven but you can also put them in the microwave for about 10 seconds. They are delicious when sliced in half with a little sliver of butter on them.
Helpful Tips
- Make sure that the melted butter has cooled down before combining it with buttermilk, or it will harden up the second it hits the cold milk. If this happens, you can save it by heating the whole mixture very slowly in a small saucepan over low heat, while whisking, just until the butter melts again. Make sure the heat is very low, or the egg will cook.
- Reheat these muffins when serving – they are so good nice and warm with a little bit of melted butter on them.
Looking for More Ways to Use Up Leftover Buttermilk?
Some of my favorite ways to use buttermilk are in Classic Southern Coleslaw (Similar to Raising Cane’s or KFC!), Buttermilk Fried Chicken Tenders, Southern Cornbread, Sweet Skillet Cornbread, and Cranberry Orange Muffins!
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
The BEST Buttermilk Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 large egg room temperature
- 1 cup buttermilk
- ¼ cup butter melted and cooled (4 tbsp or ½ stick)
- ¼ cup honey
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine flour, sugar, baking powder, and salt.2 cups all-purpose flour, ½ cup granulated sugar, 3 teaspoons baking powder, ½ teaspoon kosher salt
- In another bowl, combine egg, buttermilk, melted butter, and honey.1 large egg, 1 cup buttermilk, ¼ cup butter, ¼ cup honey
- Stir into dry ingredients just until moistened.
- Fill the greased or paper-lined cups of a muffin tin about three-fourths full.
- Bake until a toothpick inserted in the center comes out clean, for about 10-15 minutes.
- Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Notes
Storage
Once cooled, these muffins should be stored in an airtight container at room temperature. They will last for 3 – 5 days. They are best if reheated before eating – I like to warm them in the toaster or oven but you can also put them in the microwave for about 10 seconds. They are delicious when sliced in half with a little sliver of butter on them.Tips
- Make sure that the melted butter has cooled down before combing it with buttermilk or it will harden up the second it hits the cold milk. If this happens, you can save it by heating the whole mixture very slowly in a small saucepan over low heat just until the butter melts again, whisking gently. Make sure the heat is very low or the egg will cook.
- Try this recipe with ¾ cup of blueberries or strawberries tossed in flour or my husband’s favorite – chocolate chips. (1 cup) I prefer the plain muffins, but he loves chocolate everything! You can also make cinnamon muffins by adding 1 – 1 ½ teaspoons of ground cinnamon to the dry ingredients.
- Reheat these muffins when serving – they are so good nice and warm with a little bit of melted butter on them.
Special Equipment Needeed
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Made this gluten free by subbing King Arthur gluten free flour. I make this batter in massive batches and freeze it and bake it whenever I want.
That’s awesome! I’m so happy to hear this recipe works so well with gluten free flour!
Oh so good . . and easy! Wanted to use leftover fresh buttermilk – what a winner. Used self-rising flour, eliminating baking powder and salt for a beautiful bake! As you can see, we were enjoying them while still warm w/your ‘honey butter. Will be making again . . and again! Thank you for this recipe!
I’m so glad you loved them! They are one of our favorites… and the honey butter is 👌