Do the eggs and buttermilk need to be at room temperature?

No, you can use the eggs and buttermilk straight from the fridge. This recipe uses oil, rather than melted butter, so there is no risk that the cold eggs and/or buttermilk will cause the butter to seize up.

Do I need to use cupcake liners for this muffin recipe?

You don't have to, but I recommend using cupcake liners. I tested the recipe both ways, and I had a little trouble with the delicate muffins getting stuck when just using oil to grease the tin. If you don't have cupcake liners, just spray the muffin tin generously with cooking spray, including the top surface of the tin (in case the muffins puff up and spill over the tin a little).

How do I get moist muffins?

In addition to using buttermilk, which helps tenderize the muffins, here are a few additional ways to ensure moist and tender muffins: First, use oil in the batter. According to this article on the pros of baking with oil , baked goods made with butter can be more dense and not as tender as when made with oil. Next, measure the flour accurately. Too much flour will make the muffins dry. Spoon the flour from the container into the measuring cup, and sweep off the excess flour with a knife. Or, better yet, use the weight measurement. And, do not to overmix the batter. Only stir the batter until the flour is combined - it's good if there are some lumps left over. Finally, do not overbake the muffins. If you keep them in the oven for longer than they need, they will dry out. Along these lines, be sure to remove them from the muffin tin after a few minutes, to finish cooling on a rack. If you leave them in the hot tin too long, they can overbake.

One Bowl Buttermilk Muffins

Buttermilk Muffins

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5 from 1 review

Buttermilk provides a delicious tang and tender crumb to these moist muffins. You can make these muffins all in one bowl, making prep a snap!

Author: Kate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 servings 1x
Category: Breakfast, snacks
Method: Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 1/4 cups (280 g) all-purpose flour (spooned and leveled, or use weight measurement)
3/4 cup (150 g) granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup (300 ml) buttermilk
1/2 cup (118 ml) neutral oil (vegetable oil, canola oil, etc.)
2 large eggs
1 teaspoon vanilla extract
coarse sugar crystals (optional, for the tops of the muffins)

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Instructions

Pre-heat the oven to 400 degrees F (200 degrees C). Place cupcake liners in each cup of a 12-cup muffin tin (preferred), or, generously spray the muffin tin with nonstick cooking spray.
To a large bowl, add the flour, sugar, baking powder, and salt. Stir with a whisk to combine. Make a well in the center of the flour mixture with your clean hands or a spoon.
Add the buttermilk, oil, eggs, and vanilla into the well. Break the yolks with the whisk, and gently stir the liquids together within the well.
With the whisk, begin to incorporate the flour mixture into the liquids. Whisk slowly until all the flour has been moistened, then stop. Do not overmix; the batter should be lumpy.
Scoop the muffin batter into the prepared muffin tin. If desired, sprinkle coarse sugar on top of each muffin (I used about 1 teaspoon per muffin but you can add as much or little as you like).
Bake the muffins in the preheated oven for 20 - 22 minutes, or until the tops are light golden brown and firm, and a toothpick inserted into the center of the muffins comes out clean (meaning, there is no wet batter on the toothpick - moist crumbs are ok).
Let the muffins cool in the muffin tin for about 10 minutes, then move the muffins to a wire rack to finish cooling to room temperature.

Notes

(1) If desired, you can add one of these additional ingredients/flavorings to the muffins. Gently stir the additional ingredients into the muffin batter after it's been mixed:

1 cup fresh or frozen blackberries, blueberries, or raspberries (or a combo of these). If using frozen, add them to the batter straight from the freezer.
1/2 - 1 cup roughly-chopped almonds or pistachios (or your favorite nut!)
1/2 - 1 cup chocolate chips
1 teaspoon lemon or orange zest for a subtle citrus flavor (zest can be added in addition to any one of the above mix-ins).

(2) The muffins will keep in a storage container at room temperature for 2 - 4 days (or 1 - 2 days with fruit added). For longer storage, the muffins can be frozen for up to 3 months.

The nutrition information below is an estimate only, provided by an online nutrition calculator. It includes low-fat buttermilk, and without the optional coarse sugar. The nutrition counts of your dish will vary based on the brand, type, and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Serving Size: 1/12 recipe
Calories: 237
Sugar: 14 g
Sodium: 197 mg
Fat: 10.4 g
Saturated Fat: 1.1 g
Carbohydrates: 31.6 g
Fiber: 0.6 g
Protein: 4.3 g
Cholesterol: 32 mg

Find it online: https://nibbleanddine.com/blackberry-buttermilk-muffins/