Description
These turmeric muffins use baking soda to create a fluffy, tender texture while balancing bold spice with creamy buttermilk. The flavor is warm and comforting, and the chemistry is spot-on for a perfect rise every time.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground turmeric
½ tsp cinnamon
¾ cup brown sugar
1 egg
½ cup buttermilk
¼ cup vegetable oil
1 tsp vanilla extract
Instructions
Preheat oven to 350°F and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking soda, salt, turmeric, and cinnamon.
In a separate bowl, whisk together the brown sugar, egg, oil, buttermilk, and vanilla.
Pour the wet mixture into the dry and stir until just combined.
Divide the batter evenly into the muffin cups.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use plain yogurt if you don’t have buttermilk. Do not overmix the batter to keep the muffins light. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 12g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg