Buttermilk Breakfast Muffins

Cassie *


These make a nice on the go breakfast, and so yummy!

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★★★★★ 2 votes
12 muffins
15 Min
30 Min


3 c
all purpose flour
1 Tbsp
baking powder
1/2 tsp
baking soda
1/2 tsp
black pepper
1/4 tsp
1/8 tsp
2 large
1-1/3 c
2 Tbsp
vegetable oil
3 Tbsp
butter, melted
1 c
thinly sliced scallions
1 c
diced ham
1 c
grated extra sharp cheddar cheese
1/2 c
finely diced red bell peppers, or have used green chiles


Step 1 Direction Photo

1Heat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray, or use muffin cups liners.

Step 2 Direction Photo

2In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt, and cayenne pepper.

In a medium bowl, whisk together the eggs, buttermilk, oil, and butter. Stir in the scallions, ham, cheese, and bell pepper.

Step 3 Direction Photo

3Add the wet ingredients to the dry and use a rubber spatula to mix until just moistened. Scoop the batter into the prepared pan (heaping 1/4 cup each for unlined 12-cup muffin pan, scant 1/4 cup each for lined 12-cup muffin pan.

Step 4 Direction Photo

4Bake the muffins until the tops are browned (at high altitude, about 28 minutes for unlined 12-cup muffin pan, 22 minutes for lined.

Let the muffins cool in the pan for 15 minutes then loosen the edges with a knife (if necessary) and transfer the muffins to a cooling rack. Serve warm.

About this Recipe

Course/Dish: Eggs, Other Breakfast, Muffins
Main Ingredient: Flour
Regional Style: American
Hashtags: #cheese, #ham