fruit buttermilk muffins

Name: fruit buttermilk muffins
Yield: 7
Cuisine: American
Ingredients: ## DRY INGREDIENTS:; 2 1/2 cup(s) all purpose flour; 1/4 teaspoon(s) salt; 2 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; ## WET INGREDIENTS:; 1/2 cup(s) vegetable oil; 1 1/3 cup(s) packed brown sugar; 1 1/2 tablespoon(s) lemon zest finely grated; 1 - egg; 1/2 teaspoon(s) cinnamon; 1 cup(s) butter milk; 2 teaspoon(s) pure vanilla extract; 1 3/4 cup(s) chopped fruit of choice; ## FOR TOPPING:; - sugar in the raw (large crystal sugar) about 1 teaspoon for each muffin

85 Pinches 2 Photos

Deb Crane

Eagle, WI

Updated on Mar 15, 2015

I have found the ultimate muffin recipe. This is the only recipe you will need for fail-proof beautiful muffins. In my searching the science behind what makes a good muffin, I found Marcy Goldman's recipe. She titles it Lawsuit buttermilk muffins. Apparently she baked in an upscale hotel that kept her recipe for these muffins, hence the name and her sharing this gem! I changed it up a little bit and have hit gold with this recipe. Use any fruit you would like. I pictured strawberry and blueberry here. Only limited to your imagination for choice of flavors!

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method Bake

yield 7-24 depending on size

Ingredients

DRY INGREDIENTS:
2 1/2 cups all purpose flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
WET INGREDIENTS:
1/2 cup vegetable oil
1 1/3 cups packed brown sugar
1 1/2 tablespoons lemon zest finely grated
1 - egg
1/2 teaspoon cinnamon
1 cup butter milk
2 teaspoons pure vanilla extract
1 3/4 cups chopped fruit of choice
FOR TOPPING:
- sugar in the raw (large crystal sugar) about 1 teaspoon for each muffin

How To Make fruit buttermilk muffins

Step 1

Preheat oven to 400 degrees. Line muffin tins with paper liners. If using regular muffin tins, about 24. If using jumbo muffin tins, about 7. * Hint: the pretty papers are cute, but I found with muffins, regular old white paper liners work best. The pretty ones tend to stick to the muffins.

Step 2

In a bowl, mix together the dry ingredients. Mix this very well by hand. At least 20 seconds, more is better. You want this to be mixed very well.
Step 3

In another bowl, mix oil,brown sugar, cinnamon,lemon zest and egg. Mix well. Once this is combined, mix in the butter milk and vanilla.
Step 4

Add the wet ingredients to the dry ingredients, folding ever so gentle and only until just combined. DO NOT OVER MIX! Small lumps are ok. Over mixing is the biggest downfall to muffins. When gently combined, fold in the fruit very carefully. The batter will be fairly stiff.
Step 5

Spoon the batter into the muffin tins filling to the top of the papers.
Step 6

Sprinkle generously with sugar in the raw all over the unbaked tops of each muffin.
Step 7

For regular sized muffins: Bake in preheated 400 degree oven for 15 minutes. When time is up, reduce heat to 350 degrees and continue baking an additional 12 minutes. * Note: if using jumbo muffin tins, bake at 400 degrees for 15 minutes, and then down to 350 degrees for an additional 20-25 minutes. Check with toothpick inserted in middle of muffin. It should come out clean.
Step 8

Let muffins cool in the pans for 10 minutes. Remove them from pan and continue cooling on racks.
Step 9

These muffins freeze well.
Step 10

Any fruit can be used. You can play around with the brown sugar. I made a batch with 1/2 brown sugar and 1/2 regular sugar with great results. You can add a streusel topping before baking. This is by far the best muffin recipe I have ever used.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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