Eat It & Say Yum

Brown Sugar Buttermilk Muffins

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Perfectly light and fluffy muffins, not too sweet and great for breakfast or dinner.  

Brown Sugar Buttermilk Muffins- the perfect muffin, and easy to make too

Who doesn’t love muffins?  I think they are great for breakfast, brunch and even dinner.  These muffins are made with brown sugar, but they aren’t too sweet.  I think they are just perfect.

Brown Sugar Buttermilk Muffins- perfectly light and sweet

I like muffins that are light and fluffy, not too dense.  The buttermilk in these makes them the perfect texture.

And this recipe makes about 18 muffins.  With little kids around, extra muffins is always a GOOD thing.

Cran-Orange Honey Butter spread on muffins, goes great on pancakes, rolls, and waffles too

I can’t resist a warm muffin with melty-butter on it.  (Especially this delicious Cran-Orange Honey Butter!)  Also, my favorite muffin pan has 24 standard-size muffin cavities.  It works great for making muffins for a family of 7 and having extras to freeze.

 

Brown Sugar Buttermilk Muffins are so delicious

A few product recommendations:

Dry Measuring Cups

Wet Measuring Cups

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Brown Sugar Buttermilk Muffins

Ingredients

  • 1/2 cup butter- slightly softened
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups flour

Instructions

  1. Preheat oven to 375 degrees. In a large mixing bowl, cream the butter and sugar. Add the vanilla, egg, baking soda and salt and mix again. Add the flour and start mixing, add the buttermilk as you go. Don't over mix, as soon as everything is evenly combined, scoop the batter into greased muffin pans (or muffin pans with cupcake wrappers).
  2. Makes about 18 muffins. Bake the muffins for 15-17 minutes, until the they are golden brown and the tops spring back when touched.
  3. Let cool slightly before removing from the pans. Serve warm.
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