This easy buttermilk muffin recipe comes together in a single bowl. The muffins are slightly sweet, pleasantly tangy, and very tender. Make them plain or fold in mix-ins like berries, nuts, or chocolate chips for variation.
Note: Originally published in 2022 and updated in 2025 with new photos and clearer instructions. The recipe was refined and berries are now an optional add-in.
Buttermilk is one of my favorite baking ingredients. Its mild acidity lends a subtle tang and helps create a tender crumb in pancakes, muffins, and many other baked goods. This one-bowl buttermilk muffin recipe uses simple pantry staples and mixes up quickly, producing muffins that are moist without being overly sweet and where the buttermilk flavor stands out.
These muffins have the light, tender texture of a fluffy buttermilk pancake, baked into convenient individual portions.
Short on time or don’t want to turn on the oven? Try an easy mug cake. They’re quick and satisfying when you need a small sweet treat.
Recipe ingredients
Ingredient notes
- Oil: use a neutral oil like vegetable or canola for a moist crumb.
- Buttermilk: if you don’t have buttermilk, see the substitute instructions below.
- Coarse sugar crystals: optional for topping; they give a pretty, crunchy finish to muffin tops.
Step by step photos
1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with cupcake liners.
2. Combine the dry ingredients in a large bowl and whisk to blend.
3. Make a well in the center of the dry mix.
4. Add the wet ingredients — buttermilk, oil, eggs, and vanilla — into the well.
5. Break the yolks and gently stir the liquids to begin combining.
6. Fold the dry ingredients into the wet until just combined; batter should remain slightly lumpy. Avoid overmixing.
7. Scoop batter into the prepared muffin tin.
8. If desired, sprinkle coarse sugar on top. Bake for 20–22 minutes.
9. Muffins are done when tops are light golden and a toothpick inserted in the center comes out clean or with only moist crumbs. Let cool in the tin for about 10 minutes, then transfer to a wire rack.
How to make buttermilk substitute
For a quick substitute, stir 4 teaspoons of lemon juice into a liquid measuring cup, then add low-fat or whole milk up to the 1 1/4 cup line. Let it sit 5–10 minutes until slightly thickened and a bit curdled, then use as directed.
Tips and tricks
- Stop mixing when the flour is just moistened — a few lumps in the batter are good and help keep the muffins tender.
- If using coarse sugar on top, brush any loose crystals off the muffin tin before baking to prevent sticking.
- If muffins stick slightly to the tin, slide a thin plastic or silicone spatula underneath the edges to loosen them without scratching the tin.
Butter vs. Oil in Muffins?
- This recipe uses oil because it yields a very moist texture and allows you to use chilled eggs and buttermilk without issues. Melted butter can solidify if added to cold liquids, which can affect texture.
- If you prefer butter’s flavor, replace half or all of the oil with melted, cooled butter and use room-temperature eggs and buttermilk.
Buttermilk Muffin add-ins
Stir any of these mix-ins gently into the batter after it’s mixed:
- 1 cup fresh or frozen berries (blackberries, blueberries, raspberries, or a mix). If frozen, add them straight from the freezer.
- ½–1 cup roughly chopped nuts like almonds or pistachios for crunch.
- ½–1 cup chocolate chips for extra sweetness.
- 1 teaspoon lemon or orange zest for bright citrus notes.
Storage and reheating
- Store muffins at room temperature in a sealed container for 2–4 days; add a paper towel to absorb excess moisture. If fruit is included, expect 1–2 days at room temperature.
- Freeze for up to 3 months in a zip-top bag with most air removed. Thaw on the counter for about an hour or split frozen muffins and warm in a 350°F (177°C) oven for 7–8 minutes.
Recipe FAQs
No. Because this recipe uses oil rather than melted butter, you can use the eggs and buttermilk straight from the refrigerator.
Liners are recommended to prevent these delicate muffins from sticking when the tin is only lightly greased. If you don’t have liners, spray the tin generously, including the top surface in case muffins puff and touch the rim.
Use oil in the batter, measure flour accurately (spoon and level or weigh), avoid overmixing, and don’t overbake. Remove muffins from the tin after a few minutes so they don’t continue cooking in the hot pan.
Related recipes
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Cinnamon Muffins
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Brown Butter Apple Muffins
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Strawberry White Chocolate Muffins
If you try the recipe, consider leaving a star rating or review in the comments — feedback is always appreciated.
📖 Recipe
Buttermilk Muffins
Buttermilk brings tang and tenderness to moist muffins that are quick to make in one bowl.
- Author: Kate
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast, snacks
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ¼ cups (280 g) all-purpose flour (spooned and leveled or use weight)
- ¾ cup (150 g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup (300 ml) buttermilk
- ½ cup (118 ml) neutral oil (vegetable or canola)
- 2 large eggs
- 1 teaspoon vanilla extract
- Coarse sugar crystals (optional, for tops)
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with cupcake liners or spray the tin generously with nonstick spray.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center.
- Add buttermilk, oil, eggs, and vanilla to the well. Break the yolks and stir the liquids gently.
- Fold the flour into the wet ingredients until just combined; the batter should remain slightly lumpy.
- Scoop the batter into the prepared tin. Sprinkle coarse sugar on top if using (about 1 teaspoon per muffin is a guide).
- Bake 20–22 minutes, until tops are light golden and a toothpick comes out clean or with moist crumbs.
- Cool in the tin about 10 minutes, then transfer muffins to a wire rack to cool completely.
Notes
(1) Optional mix-ins: gently fold them into the batter after mixing:
- 1 cup fresh or frozen berries (add frozen berries straight from the freezer)
- ½–1 cup chopped nuts
- ½–1 cup chocolate chips
- 1 teaspoon lemon or orange zest
(2) Storage: room temperature for 2–4 days (1–2 days if fruit is added); freeze up to 3 months.
Nutrition
- Serving Size: 1/12 recipe
- Calories: 237
- Sugar: 14 g
- Sodium: 197 mg
- Fat: 10.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 31.6 g
- Fiber: 0.6 g
- Protein: 4.3 g
- Cholesterol: 32 mg