These Spiced Buttermilk Muffins are so moreish! Buttermilk gives the muffins such a pleasant tang, as well as makes them super soft and moist. I know they may not look like anything special, but believe me they are gorgeous. Actually, flavourwise they are not dissimilar to gingerbread, just heaps better in my opinion! My other selling point is that they are extremely easy to make – no whisking, beating, kneading, sifting… you literally mix the ingredients in one bowl using a spatula! Ready to make some 😉
Buttermilk Muffins
🍴 Makes: 12
🕒 Hands-on: 10 – 15 minutes
🎛 Cooking time: ~ 25 minutes
INGREDIENTS
- 110g butter
- 300ml buttermilk
- 170g (2dl) white sugar
- 130g (1dl) syrup (preferably dark)
- 1 tsp ground/coarse cardamom
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp bicarbonate of soda
- 300g (4.5dl) flour
Plus
- extra butter, for greasing
STEPS
1 Melt the butter in a medium size mixing bowl in the microwave. Once melted, stir in the buttermilk.
2 Next, add the sugar, syrup, cardamom, cinnamon, ginger, cloves and bicarbonate of soda.
3 Finally, add the flour. Fold the mixture together using a spatula, only mixing until the batter just comes together.
Turn the oven on now, preheat it to 170℃. Also grease the muffin tray!
4 Spoon the batter into muffin cups, filling each almost to the top. Bake in 170℃ (fan) for about 25 minutes. The muffins are ready when a toothpick inserted into the muffin comes out clean with no batter.
5 Leave the muffins in the tin to cool for 5 minutes, then transfer onto a wire rack to cool completely. If you don’t have a cooling rack, plate or chopping board will be fine too!
Notes:
- Melting butter — You can of course melt the butter on the hob too. I just prefer using microwave as it’s quick and I can use the same bowl. So no extra pans to wash up 😉
- Mixing — Overmixing the batter can lead to dry muffins, although this batter is quite “forgiving” due to its high buttermilk and syrup content. However, try mixing the flour with the rest of the ingredients until just combined (no flour is visible). Don’t worry if the mixture is a bit lumpy
- Muffin cases — You don’t need any cases for the muffins, just remember to grease the muffin tray!
- Cardamom — If you cannot find ground/coarse cardamom, you can use cardamom pods and break up the seeds using pestle and mortar. If substituting, you’ll need about 2g seeds (about 20 pods)
- Syrup — You can use either golden or dark syryp. However, I’d recommend using dark syrup as it makes the muffins even moister and gives them a more “full-bodied” flavour. I haven’t seen dark syrup in any supermarkets in the UK, but you can order it from Ocado and Amazon at least 🙂 The brand is ‘Dansukker’
- Storing — The Buttermilk Muffins can be stored at room temperature. Ideally store them in a freezer bag as this keeps/makes them really moist. Food container is fine too, as long as it’s airtight. These muffins are perhaps even better the next day, but I don’t judge if they won’t last that long…
Main equipment:
Mixing bowl (2L)
Kitchen scales/Measuring cup
Measuring spoons
Silicone spatula
12-cup muffin tray
Cooling rack (optional)
Other recipes you might like…! ⤵︎
