Buttermilk Muffins

How to make buttermilk muffins. These coarse crumbed, nutmeg spiced treats are a great way to use up your buttermilk.

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Buttermilk muffins are the perfect way to use up that last cup of buttermilk that has been hanging around your refrigerator. Sweet, densely crumbed, and with a lovely hint of nutmeg, these are a satisfying breakfast or snack.

Buttermilk muffins on a plate

Buttermilk Makes for Great Muffins

The acidity in the buttermilk helps these muffins rise up moist and tender (unless you overbake!) and adds a lovely tang.

The crumb is denser than bakery-style muffins and coarser, so don’t expect the same results as my blueberry muffins, or my cranberry orange muffins. These are in a category of their own when it comes to texture!

buttermilk muffins in a baking pan

How to Make Homemade Buttermilk

If you don’t have homemade buttermilk, you can always make your own. Homemade buttermilk isn’t as thick as the buttermilk in the carton, but it still has that tang.

  • Take one cup of milk, remove one tablespoon of the milk, and then stir in one tablespoon of white vinegar or lemon juice.
  • Let the mixture sit and thicken for 5-10 minutes, then use in the recipe as directed.

a stack of buttermilk muffins

How to Store and Freeze

These, like all muffins, are perfect to make ahead of time!

To store, place in an airtight container and keep at room temperature for up to 3 days. DO NOT refrigerate, they will harden like a stone!

To freeze, place in a freezer-safe bag and freeze for up to a month. I personally find that if you keep them in the freezer too long, they start to taste freezer-burnt.


Happy Baking!




How to make buttermilk muffins. These coarse crumbed, nutmeg spiced treats are a great way to use up your buttermilk.

Buttermilk Muffins

How to make buttermilk muffins. These coarse crumbed, nutmeg spiced treats are a great way to use up your buttermilk.
5 from 2 votes
Prep Time
14 minutes
Cook Time
18 minutes
Baked Goods
Karlynn Johnston


  • 2 cups all-purpose flour
  • ½ cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1/3 cup butter melted
  • 1/4 cup honey melted/liquid
  • 1 large egg lightly beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract


  • Preheat your oven to 375°F. Grease 12 muffin cups OR line with paper muffin liners.
  • In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and nutmeg.
  • In a large glass measuring cup, beat together the melted butter, honey, egg, buttermilk, and vanilla.
  • Pour the buttermilk mixture into the dry ingredients and stir just until mixed. This is a heavy, thick batter, do not overmix!
  • Scoop the batter into the prepared muffin tins; fill the muffin tins 3/4 of the way.
  • Bake for 11-14 minutes, first checking at the 10-minute mark. Use a toothpick or cake tester to check. Do not overbake as these dry out when overbaked.

Recipe Notes

  • These will dry out when overbaked, so watch them closely. 

Nutrition Information

Calories: 195kcal, Carbohydrates: 31g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 31mg, Sodium: 257mg, Potassium: 129mg, Fiber: 1g, Sugar: 15g, Vitamin A: 213IU, Vitamin C: 0.04mg, Calcium: 60mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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