Refrigerator Sweet Muffins

Enjoy these delicious sweet muffins that are baked in just 35 minutes using refrigerated batter.

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  • prep time 10 min
  • total time 35 min
  • ingredients 10
  • servings 24
 

Ingredients

4 1/2
cups all-purpose flour
1
cup firmly packed brown sugar
1/2
cup sugar
4
teaspoons baking powder
1
teaspoon baking soda
1
teaspoon salt
2
cups buttermilk*
3/4
cup oil
1 1/2
teaspoons vanilla
3
eggs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; mix well. Add buttermilk, oil, vanilla and eggs; stir just until dry ingredients are moistened. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 5 days.
  • 2 When ready to bake, heat oven to 375°F. Grease bottoms only of desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 2/3 full.
  • 3 Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
  • 1 In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; mix well. Add buttermilk, oil, vanilla and eggs; stir just until dry ingredients are moistened. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 5 days.
  • 2 When ready to bake, heat oven to 375°F. Grease bottoms only of desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 2/3 full.
  • 3 Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

EXPERT TIPS

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Expert Tips

* To substitute for buttermilk, use 2 tablespoons vinegar or lemon juice plus milk to make 2 cups.

Brown sugar and buttermilk make these muffins extra-tender.

For baking, choose a neutral-flavored vegetable oil such as corn or canola oil. Olive or peanut oil contributes too much flavor to sweet recipes.

Although the proverbial "rotten egg" is unusual (you'll know if you have one by the unmistakable odor of sulfur when the egg is cracked open), eggs may harbor salmonella bacteria, which cannot be detected by the nose. At the store, open the egg box to make sure there are no cracked or chipped eggs and check the "sell by" date stamped on the carton. Refrigerate eggs at home in the main compartment of the refrigerator rather than on the door, to reduce temperature fluctuations.

Chocolate Chip: Fold in 1/3 cup miniature semi-sweet chocolate chips.

Cinnamon Topped: After baking, dip top of each muffin in melted butter, then in a mixture of 2 tablespoons sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg.

Maple Walnut: Fold in 1/3 cup chopped walnuts and 1/2 teaspoon maple extract.

Mixed Fruit: Fold in 1/3 cup chopped dried mixed fruit.

Pineapple Coconut: Fold in 1/3 cup drained, crushed pineapple and 1/4 cup coconut.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
220
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
),
Cholesterol
25mg
25%;
Sodium
260mg
260%;
% Daily Value*:
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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