Best 5 Lawsuit Buttermilk Muffins Recipes

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In the realm of culinary creations, few treats evoke such fond memories as the classic buttermilk muffin. With their tender crumb, golden-brown crust, and delightful tang, these delectable morsels have long been a staple of breakfast tables and afternoon tea parties alike. However, for those seeking a buttermilk muffin recipe that truly stands out, the quest often leads to the enigmatic "lawsuit buttermilk muffins." Shrouded in mystery and intrigue, these muffins have garnered a reputation for their exceptional flavor and texture, earning them a dedicated following among muffin enthusiasts. This article delves into the captivating world of lawsuit buttermilk muffins, unveiling the secrets behind their unique moniker and providing a comprehensive guide to crafting these culinary wonders in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERMILK OATMEAL MUFFINS



Buttermilk Oatmeal Muffins image

These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin

Provided by Taste of Home

Time 30m

Yield about 8 muffins.

Number Of Ingredients 9

1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

BASIC BUTTERMILK MUFFINS



Basic Buttermilk Muffins image

This is a great basic muffin batter that can be adapted to almost anything.

Provided by DCKatie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
  • Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
  • Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g

LAWSUIT BUTTERMILK MUFFINS



Lawsuit Buttermilk Muffins image

An Australian recipe I found for ZWT5 at http://www.insanitytheory.net/. I love the title and their photo is gorgeous! The recipe does not specify the exact fruit for the bottom part of the muffin. The oven temperature equivalents for 200 C converts to 400 degrees F which seems high to me. The NF will not include the two topping choices because of the way I posted the streusel aspect inside the directions-just could not figure out how to get the captions for them in.

Provided by WiGal

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1 pinch salt
2 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 cup vegetable oil
3/4 cup brown sugar, firmly packed
1 1/2 tablespoons citrus zest or 2 teaspoons lemon juice
1 egg, lightly beaten
2 teaspoons vanilla extract
1 cup buttermilk
1 3/4-2 cups fruit (if using large fruits you may want to coarsely chop them)

Steps:

  • Preheat oven to 200 degrees C ^ or 400 degrees F and line a 12-cup muffin tin with paper liners.
  • Mix together flour, salt, baking powder and bicarb soda in a bowl then set aside.
  • In another bowl, combine the oil, brown sugar, citrus zest/lemon juice and egg; stir in the vanilla extract and buttermilk.
  • Add the wet ingredients to the dry ingredients and mix till combined but do NOT overmix.
  • Gently add the fruit and mix.
  • Leave to sit for about 5 minutes and check the batter consistency - if it is still quite watery then add a little more flour as the batter should be quite stiff and hold it's shape. And if you used lemon juice instead of zest it will have more liquid.
  • Spoon the batter into the muffin cups and fill pretty much to the top. Don't do anything silly like smooth the tops over as muffins look tastier when their tops are messily puffed!
  • Sprinkle whichever streusel topping (see Step 13 OR Step 14) you're using evenly on top of each muffin and make sure they are well covered as when they cook they expand a lot and suddenly there isn't as much streusel as you thought there was!
  • Bake for 15 minutes, then lower temperature to 160 degrees C^ and bake for another 10 minutes. (When the muffins are done they will spring back when lightly touched.).
  • Let the muffins cool in the tray for 10 minutes, then remove to a wire rack to cool completely.
  • Enjoy! (especially if you have a nice cup of tea or hot chocolate!).
  • You can use either of these streusel toppings, the walnut one is the original for this recipe, but if you find yourself without any walnuts, you might give the other one a try :).
  • For the Nut Streusel Topping: Combine1 tablespoon unsalted butter, chilled, 1/3 cup brown sugar (firmly packed), 1/2 teaspoon cinnamon, 1/2 cup walnuts, finely chopped, (you may sub pecans) in a bowl till you have a crumbly mixture. Set aside if using immediately, or store in the fridge till you want to use it.
  • OR for the Butter Streusel Topping: Combine 60g caster sugar, 90g all-purpose flour, 1/2 scant teaspoon of baking powder, 1/4 scant teaspoon of bicarb soda, 80g chilled butter, cut into cubes--mixing with your fingertips till it resembles coarse breadcrumbs and has a sandy texture. Use a fork to combine 1 tablespoon demerara sugar (coffee sugar will suffice if you don't have any demerara) with the dough, then set aside or store in the fridge till you need it if not using immediately.

LAWSUIT BUTTERMILK MUFFIN



LAWSUIT BUTTERMILK MUFFIN image

Categories     Bake     Muffin

Yield 12 each

Number Of Ingredients 12

Muffin Ingredients
1/2 cup vegetable oil
3/4 cups firmly packed brown sugar
1 1/2 tbsp grated citrus zest or 2 tsp lemon juice
1 egg, lightly beaten
2 tsp vanilla extract
1 cup buttermilk
2 1/2 cups all-purpose (plain) flour *
Pinch of salt
2 1/2 tsp baking powder
1/2 tsp bicarb soda
1 3/4 - 2 cups fruit (if using large fruits you may want to coarsely chop them

Steps:

  • 1. Preheat oven to 200 degrees C ^ and line a 12-cup muffin tin with paper liners. 2. Mix together flour, salt, baking powder and bicarb soda in a bowl then set aside. 3. In another bowl, combine the oil, brown sugar, citrus zest/lemon juice and egg. Once combined, stir in the buttermilk and vanilla extract. 4. Add the wet ingredients to the dry ingredients and mix till combined but do not overmix. Once combined gently add the fruit and mix in. Leave to sit for about 5 minutes and check the batter consistency - if it is still quite watery then add a little more flour as the batter should be quite stiff and hold it's shape. 5. Spoon the batter into the muffin cups and fill pretty much to the top. Don't do anything silly like smooth the tops over as muffins look tastier when their tops are messily puffed! Sprinkle with streusel topping and make sure they are well covered as when they cook they expand a lot and suddenly there isn't as much streusel as you thought there was! 6. Bake for 15 minutes, then lower temperature to 160 degrees C^ and bake for another 10 minutes. When the muffins are done they will spring back when lightly touched. * If you're using fruit flavouring of the liquid kind such as concentrated orange juice, you'll need to slightly increase your flour amounts so bear this in mind at step 4 when checking the consistency. Butter Streusel Topping 60g caster sugar 90g all-purpose flour 1/2 scant tsp of baking powder 1/4 scant tsp of bicarb soda 80g chilled butter, cut into cubes 3 tsp demerara sugar (coffee sugar will suffice if you don't have any demerara) 1. Combine all ingredients except demerara sugar, mixing with your fingertips till it resembles coarse breadcrumbs and has a sandy texture. 2. Use a fork to combine the demerara sugar with the dough, then set aside or store in the fridge till you need it if not using immediately.

BANANA BUTTERMILK MUFFINS



Banana Buttermilk Muffins image

Make and share this Banana Buttermilk Muffins recipe from Food.com.

Provided by Missy Wombat

Categories     Quick Breads

Time 55m

Yield 12 large muffins

Number Of Ingredients 12

3/4 cup self-raising flour
1/4 teaspoon baking soda
1 pinch salt
1/2 teaspoon cinnamon
3/4 cup wholemeal self-rising flour
1/2 cup brown sugar (firmly packed)
1 teaspoon orange zest
1 banana, mashed
1/2 cup dates, chopped finely
1/2 cup light salad oil
3/4 cup buttermilk
1 egg

Steps:

  • Preheat the oven to 210 deg C.
  • Grease a 12-cup muffin tin[the BIG muffin size] or use large paper cases.
  • Sift the self-raising flour with the baking soda, salt and cinnamon into a bowl, then add the wholemeal flour, brown sugar and orange peel.
  • Mix together lightly then make a well in the centre and add the banana, dates, oil, buttermilk and egg.
  • Stir the mixture with a fork until just combined.
  • Place 1 heaped tbsp of mixture into each case and bake for 20-25 minutes.

Nutrition Facts : Calories 184.1, Fat 9.7, SaturatedFat 1.5, Cholesterol 18.2, Sodium 164.3, Carbohydrate 23.4, Fiber 1.1, Sugar 15.5, Protein 2.1

Recipes:

  • Blueberry Buttermilk Muffins: Buttermilk muffins with juicy blueberries, yielding soft and moist muffins.
  • Lemon Buttermilk Muffins: Zesty and tangy muffins with a hint of citrus and a moist, fluffy texture.
  • Chocolate Chip Buttermilk Muffins: A classic combination of chocolate and buttermilk, resulting in a rich and decadent muffin.
  • Banana Nut Buttermilk Muffins: A sweet and nutty muffin with mashed bananas and your choice of walnuts or pecans.
  • Cranberry Buttermilk Muffins: Tart cranberries and sweet buttermilk make a delightful combination in these moist and flavorful muffins.
  • Cornmeal Buttermilk Muffins: A Southern-style muffin with cornmeal, resulting in a crumbly texture and a hint of sweetness.

Conclusion:

These buttermilk muffin recipes are a testament to the versatility of this humble ingredient. Buttermilk adds a tender and moist crumb to muffins, and its tanginess complements a variety of flavors. You can also add your favorite mix-ins, such as chocolate chips, nuts, or dried fruit, to create unique and delicious muffins each time.

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