Buttermilk Cornbread Muffins
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.
For 12 servings
7 steps. 18 minutes total.
- 1
Preheat your oven to 400°F (200°C)
- a.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.
- 2
Step 2
- a.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.
- 3
In a separate medium bowl, whisk the egg until lightly beaten
- a.Add the buttermilk and the melted butter, and whisk until the wet ingredients are just combined.
- 4
Pour the wet ingredient mixture into the well of the dry ingredients
- a.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.
- 5
Carefully remove the hot muffin tin from the oven if you preheated it
- a.Using an ice cream scoop or a large spoon, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- 6
Step 6
- a.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.
- 7
Allow the muffins to cool in the tin for 5 minutes
- a.Then, carefully transfer them to a wire rack to cool further. Serve warm with butter, honey, or jam.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender crumb, avoid overmixing the batter. Mix only until the dry ingredients are moistened; a few lumps are desirable.
- 2Using room temperature buttermilk and egg ensures the batter mixes evenly and bakes uniformly.
- 3If you don't have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it stand for 5-10 minutes before using.
- 4Preheating the greased muffin tin creates a wonderfully crisp exterior on the muffins, a classic Southern technique.
- 5For even-sized muffins, use a standard-size ice cream scoop to portion the batter.
Adapt it for your goals.
Spicy Jalapeño Cheddar
Fold in 1/2 cup of shredded sharp cheddar cheese and 1-2 finely diced jalapeños (seeds removed for less heat) into the batter.
Savory HerbSavory Herb
Add 2 tablespoons of chopped fresh herbs like chives, parsley, or thyme to the dry ingredients for a savory twist.
Sweet CornSweet Corn
Mix in 1/2 cup of fresh or frozen (thawed) corn kernels for added texture and sweetness.
Bacon and Green OnionBacon and Green Onion
Add 1/2 cup of crumbled cooked bacon and 1/4 cup of sliced green onions to the batter for a smoky, savory flavor.
Why this is on our healthy list.
Provides Sustained Energy
The combination of cornmeal and flour offers complex carbohydrates, which are the body's primary source of fuel, providing sustained energy.
Supports Bone Health
Buttermilk is a good source of calcium, an essential mineral for building and maintaining strong bones and teeth.
Source of Dietary Fiber
Cornmeal contains dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
Gut-Friendly Probiotics
Cultured buttermilk contains live probiotics, which are beneficial bacteria that can help support a healthy gut microbiome and improve digestion.
Frequently asked questions
Each muffin contains approximately 160-180 calories, depending on the exact ingredients used, such as the fat content of the buttermilk.