Notes

For the Lemon Poppyseed variation:

In Step 2, reduce the buttermilk to 1/2 cup, and add in 1/4 cup lemon juice, the zest of 2 lemons, and 3 tablespoons poppyseeds. For the glaze, combine 1/2 cup powdered sugar with 1 tablespoon lemon juice. Microwave for 15 seconds, then drizzle over muffins. Top with lemon zest.

For the Chocolate Chip variation:

In Step 3, toss 1/2 cup chocolate chips into the flour mixture before folding into wet ingredients.  

For the Blueberry variation:

In Step 3, add in an additional 2 tablespoons of flour, then toss 6 oz fresh blueberries into the flour mixture before folding into wet ingredients.  

For the Corn Muffin variation:

In Step 3, reduce the flour to 1 cup, and add in 3/4 cup cornmeal. 

For the Cinnamon Oatmeal Raisin variation:

In Step 3, reduce the flour to 1 1/4 cup, and add in 1 cup of quick rolled oats, and 1 teaspoon of cinnamon. In step 4, fold in 1/2 cup raisins. For the glaze, combine 1/2 cup powdered sugar with 2 tablespoons softened cream cheese. Microwave for 15 seconds, then drizzle over muffins. Sprinkle with cinnamon.

For the Banana Nut variation:

In Step 2, reduce the buttermilk to 1/2 cup, and add in 1 mashed banana and 1/2 teaspoon of cinnamon. In step 4, fold in 1/2 cup walnuts. 

For the Double Chocolate Chunk variation:

In Step 3, reduce the flour to 1 3/4 cup, and add in 1/2 cup of unsweetened cocoa powder. In Step 4, fold in 3/4 cups chocolate chunks.

For the Vegan variation:

In Step 2, omit the eggs, melted butter, and buttermilk. Substitute with 2 flax eggs, 1/2 cup vegetable oil, 3/4 cups almond milk, and 1 teaspoon lemon juice. 

For the Gluten-Free variation:

In Step 3, substitute the all-purpose flour with a gluten free 1:1 flour.