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Warm cornbread muffins with butter – a quick, energy-giving homestyle breakfast treat!
Classic Southern-style cornbread muffins that are moist, tender, and perfectly balanced with a slight sweetness and a delightful tang from buttermilk. These golden-brown treats boast a soft, crumbly texture, making them an ideal companion for chili, BBQ, or simply enjoyed warm with a pat of butter.
Serving size: 1 serving
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Warm cornbread muffins with butter – a quick, energy-giving homestyle breakfast treat!
This southern dish is perfect for snack. With 189.7 calories and 3.55g of protein per serving, it's a low-calorie option for your meal plan.
Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with butter or cooking spray, or line with paper liners. For a crispier crust, place the greased tin in the oven while it preheats.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until well combined. Create a well in the center of the dry ingredients.
In a separate medium bowl, whisk the egg until lightly beaten. Add the buttermilk and the melted butter, and whisk until the wet ingredients are just combined.
Pour the wet ingredient mixture into the well of the dry ingredients. Using a spatula or wooden spoon, fold the ingredients together until just moistened. Do not overmix; the batter should be lumpy. This is the key to a tender muffin.
Carefully remove the hot muffin tin from the oven if you preheated it. Using an ice cream scoop or a large spoon, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 15-18 minutes, or until the muffins are golden brown, have domed tops, and a wooden skewer inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool further. Serve warm with butter, honey, or jam.
