Cornbread Muffins
Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
For 6 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Preheat Oven and Prepare Muffin Tin
- b.Preheat your oven to 400°F (200°C).
- c.Grease a standard 12-cup muffin tin with butter or non-stick spray, or line it with paper liners.
- 2
Step 2
- a.Combine Dry Ingredients
- b.In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
- 3
Step 3
- a.Combine Wet Ingredients
- b.In a separate medium bowl, lightly whisk the egg.
- c.Stir in the room-temperature buttermilk and the cooled, melted butter until just incorporated.
- 4
Step 4
- a.Make the Batter
- b.Pour the wet ingredient mixture into the bowl with the dry ingredients.
- c.Using a spatula, gently fold the ingredients together just until the flour is moistened. The batter should be lumpy; do not overmix.
- 5
Step 5
- a.Fill Muffin Cups
- b.Divide the batter evenly among the 12 prepared muffin cups. Each cup should be filled about two-thirds of the way to the top.
- 6
Step 6
- a.Bake the Muffins
- b.Place the muffin tin in the preheated oven and bake for 18-20 minutes.
- c.The muffins are done when the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
- 7
Step 7
- a.Cool and Serve
- b.Allow the muffins to cool in the tin for 5 minutes.
- c.Carefully transfer the muffins to a wire rack to cool further. Serve warm with a pat of butter.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender muffins, avoid overmixing the batter. Mix just until the dry ingredients are moistened; a few lumps are perfectly fine.
- 2Using room temperature buttermilk and egg is crucial as it helps the ingredients combine more evenly, resulting in a smoother batter and a better rise.
- 3If you don't have buttermilk, you can make a substitute: add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5-10 minutes before using.
- 4For an extra golden, slightly crispy top, brush the tops of the muffins with a little melted butter just before baking.
Adapt it for your goals.
Savory Jalapeño Cheddar
Reduce sugar to 2 tablespoons. Fold in 1/2 cup of shredded sharp cheddar cheese and 1-2 finely diced jalapeños (seeds removed for less heat) into the final batter.
Honey Butter ToppingHoney Butter Topping
Serve the warm muffins with a homemade honey butter. Mix 1/2 cup of softened butter with 2 tablespoons of honey and a pinch of salt until smooth.
Bacon and ChiveBacon and Chive
Add 1/2 cup of cooked, crumbled bacon and 2 tablespoons of chopped fresh chives to the batter for a savory breakfast or brunch option.
Whole GrainWhole Grain
For a nuttier flavor and more fiber, replace half of the all-purpose flour with whole wheat flour. You may need to add an extra tablespoon of buttermilk.
Why this is on our healthy list.
Provides Energy
The carbohydrates from cornmeal and flour offer a readily available source of energy to fuel your body and daily activities.
Source of Fiber
Cornmeal contains dietary fiber, which is important for digestive health. Fiber helps promote regularity and supports a healthy gut microbiome.
Contains Antioxidants
Yellow cornmeal is a source of carotenoids like lutein and zeaxanthin, which are antioxidants known to be beneficial for maintaining eye health.
Frequently asked questions
One serving, which is two muffins, contains approximately 350-400 calories, depending on the specific brands of ingredients used.