Real Recipes From Real Home Cooks ®

buttermilk breakfast muffins

(2 ratings)
Recipe by
Cassie *
Somewhere, PA

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

(2 ratings)
yield 12 muffins
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For buttermilk breakfast muffins

  • 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 lg
  • 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

How To Make buttermilk breakfast muffins

  • 1
    Heat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray, or use muffin cups liners.
  • 2
    In 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.
  • 3
    Add 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.
  • 4
    Bake 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.