SOUTHERN LIVING BUTTER MUFFINS
This recipe is adapted from the November 2011 issue of Southern Living Magazine. I added some chocolate chips and a little Splenda on top because they will be a breakfast for DH. The original recipe called for using mini-muffin tins but we used full sized.
Provided by Carol in Cabo
Categories Breads
Time 33m
Yield 8 muffins
Number Of Ingredients 4
Steps:
- Pre-heat oven to 350. Stir all ingredients together in a large bowl until just blended (if you're going to add chocolate chips or fruit this would be the time). Spoon into lightly greased muffin tin. Bake 25 minutes or until golden brown and a toothpick comes out clean. Let cool in pan a few minutes before turning out to complete cooling.
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Ridoy Gazi
[email protected]Overall, I thought these muffins were pretty good. They were easy to make and they tasted fine. I would probably make them again if I was in a pinch.
Genesis Dunbar
[email protected]I would give these muffins a 2 out of 5 stars. They were just okay. I think there are better recipes out there.
edi x legend
[email protected]These muffins were a huge disappointment. They were dry, crumbly, and flavorless. I won't be making them again.
Noore khdija Shova
[email protected]I'm not sure what happened, but my muffins came out really dense. I think I might have used too much flour.
md anikul
[email protected]These muffins were way too sweet for my taste. I think I'll try a different recipe next time.
Jorja Branham
[email protected]I followed the recipe exactly, but my muffins didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Lonfle Taylor
[email protected]These muffins were a little too dry for my taste. I think I might have overmixed the batter.
Macaad Liil
[email protected]I'm not a big fan of butter muffins, but these were actually really good. They were moist and fluffy, and the butter flavor wasn't too overpowering.
Denise love
[email protected]I made these muffins in a mini muffin pan, and they were perfect for a party. They were also a big hit with the kids.
Kumar Gyawali
[email protected]I added some chopped nuts and dried fruit to my muffins for a little extra flavor. They turned out great!
Hira Rajput
[email protected]These muffins are a great way to use up leftover buttermilk. They're also a great way to get your kids to eat their vegetables.
JANE William
[email protected]I've made these muffins several times now, and they're always perfect. I highly recommend them!
ALEEZA HAFEEZ
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients, but the muffins turn out so delicious.
Velisiwe Ngwenya
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for freezing, so I always have some on hand.
Elijah Batora
[email protected]I made these muffins for my family last weekend, and they were gone in minutes! Everyone loved them.
Kimberly Peterson
[email protected]These muffins are so easy to make, and they're always a crowd-pleaser. I love that I can use ingredients that I usually have on hand.
Tristan Walker
[email protected]I've tried a lot of butter muffin recipes, but this one is by far the best. The muffins are always light and airy, and they have a beautiful golden brown crust.
Chris Guzman
[email protected]These muffins were a hit at my last brunch party! They're so moist and fluffy, and the butter flavor is just perfect.