High-Top Muffins
High-Top Muffins are fluffy, golden-brown treats with a tender crumb, perfect for breakfast or brunch. Their simple ingredients make them quick and satisfying.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix thoroughly.
- Make a well in the center; pour in buttermilk, oil, and beaten egg.
- Immediately stir with a fork just until dry ingredients are moistened; batter will be lumpy.
- Spoon into 6 greased muffin cups, filling to the rim.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Serve hot.
Tips & Substitutions
For a lighter texture, avoid over-mixing the batter; it should remain lumpy. You can substitute the buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice for a similar tang. Adding 1/2 cup of blueberries or chocolate chips can elevate the flavor. If you prefer a sweeter muffin, increase the sugar to 1/3 cup.
Serving Suggestions
Serve these muffins warm for breakfast alongside a cup of coffee or tea. They pair well with a dollop of butter or jam. For a balanced meal, enjoy them with a fresh fruit salad or a serving of Fruit Dip Deluxe for a delightful contrast.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of High-Top Muffins contains roughly 188 calories, with 4g protein, 15g carbohydrates, and 13g fat. Note that it is relatively high in sodium, at 2106mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it may result in denser muffins. If using, consider adding a tablespoon of additional liquid to maintain moisture.
What can I do if I don't have buttermilk?
If you don’t have buttermilk, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for 5 minutes before using. This will create a similar acidity that helps in leavening.
How can I tell when the muffins are done baking?
To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done. Overbaking can lead to dry muffins, so keep an eye on them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).