For a richer flavor, use brown butter instead of melted butter. Simply melt the butter in a saucepan over medium heat, cooking until it turns golden brown and has a nutty aroma. Let it cool slightly before adding it to the batter. If you don't have buttermilk, you can make a quick substitute by adding 1.75 tablespoons of white vinegar or lemon juice to 1.75 cups of milk. Let it stand for 5 minutes before using. For a hint of citrus, add the zest of one orange or lemon to the dry ingredients. These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Lewis Ankunding
Oct 15, 2024The buttermilk substitute worked perfectly! Thanks for the tip.
Sabina Ondricka
Sep 24, 2024I love the texture of these muffins. They're not too sweet, which is exactly what I was looking for.
Mossie Kohler
Sep 7, 2024I added a bit of orange zest and it really elevated the flavor. Will definitely make these again!
Cedrick Blanda
Apr 6, 2024These muffins are so easy to make and taste amazing! My family loves them for breakfast.