Lawsuit Buttermilk Muffins
Cookbook
Page 181
Cuisine: North American
Course: Quick Breads/Muffins
Ingredients:
- 1/2 cup vegetable oil
- 1 1/3 cups firmly packed light brown sugar
- 1 Tbsp grated citrus zest
- 1 egg
- 2 tsp vanilla extract
- 1 cup buttermilk
- 2 1/2 to 2 3/4 cups all purpose flour
- 1/4 tsp salt
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 3/4 cups coarsely chopped fruit
- Streusel Topping
- 1 Tbsp cold unsalted butter
- 1/3 cup firmly packed brown sugar
- 1/2 tsp ground cinnamon
- 1/2 cup finely chopped walnuts
Notes: I use 1/2 whole wheat and 1/2 all purpose flour. I use frozen fruit. I often sub 1/4 cup melted butter and 1/4 cup coconut oil for the oil.
Preheat oven to 400 F. Line muffin cups with liners or spray with oil. Mix streusel with fork or hands if using.
Whisk oil, brown sugar, citrus zest and egg. Then add in vanilla and buttermilk. Stir dry ingredients together and add to wet ingredients. Fold in the fruit.
Bake for 15 minutes and then lower the oven temp to 350F and bake another 12 to 15 minutes. Cool for 5 minutes in tins then cool further on rack.
Reviews
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These are excellent muffins (and you'll have to read the recipe to get the story behind their name). I did not change a thing and they turned out very well. They are moist without being greasy, can take a wide range of fruits (I used frozen raspberries) and have a lovely streusel topping. They're also quite simple to make. They are definitely going to become a family classic.
Update: I've made these several times now and they continue to impress. It's a very versatile recipe, and consistently ma... Read more
Update: I've made these several times now and they continue to impress. It's a very versatile recipe, and consistently ma... Read more