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A hand holding a buttermilk muffin.
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5 from 12 votes

Buttermilk Muffins

Buttermilk Muffins are 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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Bread, Breakfast, Dessert
Cuisine: American, Southern
Keyword: buttermilk muffins, fluffy muffins, hart of dixie buttermilk muffins
Cooking Method: 30 Minute Meal, Oven
Servings: 12 muffins
Calories: 182kcal
Author: Kari


  • 2 cups all-purpose flour
  • ½ cup 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


  • Preheat oven to 400°.
  • In a large bowl, combine flour, sugar, baking powder, and salt.
    2 cups all-purpose flour, ½ cup 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 greased or paper-lined muffin cups 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.


🙋‍♀️ Frequently Asked Questions

Can you use normal milk in place of buttermilk?
Yes - you 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. My husband is convinced chocolate chips will be delicious also. About ¾ cup of fresh blueberries is enough.

🥫 Storage/Shelf Life/Reheating

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. Make sure the heat is very low or the egg will cook.
  • Try this recipe with ¾ cup of blueberries tossed in flour or my husband's favorite - chocolate chips. I prefer the plain muffins, but he loves chocolate everything!
  • Reheat these muffins when serving - they are so good nice and warm with a little bit of melted butter on them.


Serving: 1muffin | Calories: 182kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 159mg | Potassium: 160mg | Fiber: 1g | Sugar: 15g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg