Yield
1 dozen (serving size: 1 muffin)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Combine buttermilk and next 6 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray, and sprinkle evenly with 1 tablespoon sugar.

Step 3

Bake at 400° for 18 minutes or until lightly browned. Remove muffins from pans; cool on a wire rack.

Ratings & Reviews

dancingmama's Review

dancingmama
March 03, 2011
I really loved these muffins, though I did change it up a bit based on what I had in the pantry: I used 1 cup white whole wheat flour and 1 cup of AP flour; I used 1/3 cup light brown sugar and 1/3 cup regular sugar; I used the zest of an entire orange; I used a heaping 1/2 cup frozen blueberries (thawed and drained) and a heaping 1/2 cup fresh cranberries, which I gently folded into the batter after the wet and dry ingredients were mostly blended. I baked the muffins for about 13 minutes in mini muffin tins - yield was approximately 36 muffins. These were moist and tender and I loved the scent of orange and the tartness of the berries. Really delicious and I would certainly make these for guests at a brunch.