Description
These classic Cornbread Muffins are moist, tender, and slightly sweet with a golden crust. Perfect for pairing with chili, soups, or enjoying on their own as a comforting snack. Made with a combination of flour and yellow cornmeal, these muffins incorporate buttermilk and melted butter for richness and a subtle tang.
Ingredients
Scale
Dry Ingredients
- 1 and ½ cups flour (210 g)
- 1 cup yellow cornmeal (175 g)
- 2 Tbsp. white sugar
- 1 and ½ tsp. baking powder
- ½ tsp. baking soda
- 1 and ½ tsp. kosher salt
Wet Ingredients
- 1 cup buttermilk
- ½ cup melted butter
- 2 large eggs
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (204°C) and spray a standard 12-cup muffin tin with cooking oil to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt. Whisk thoroughly using a balloon whisk until the mixture is uniform and well blended.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs until the mixture is smooth and fully combined.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the wet and dry ingredients together with a large spatula until just combined to form a batter, taking care not to overmix to keep the muffins tender.
- Fill Muffin Cups and Bake: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 15 to 17 minutes or until the tops start to turn lightly golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 10 minutes. Then, run a thin knife around the edges to loosen and transfer the muffins to a wire rack to cool further. Serve warm or at room temperature for best flavor and texture.
Notes
- Do not overmix the batter to avoid tough muffins.
- Use room temperature eggs and buttermilk for better batter consistency.
- For a richer flavor, use clarified butter or browned butter instead of melted butter.
- These muffins are best eaten within two days but can be stored in an airtight container at room temperature.
- To reheat, warm in the oven or microwave for a few seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Category: Breakfast, Snack, Side
- Method: Baking
- Cuisine: American
Keywords: Cornbread muffins, easy muffins, cornmeal recipe, baking muffins, buttermilk muffins, classic cornbread
