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Homemade Buttermilk Corn Muffins recipe image

Buttermilk Corn Muffins

These Buttermilk Corn Muffins are soft, moist, and packed with flavor! Perfect for breakfast or as a delightful snack!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 4 ounces butter melted
  • 1 cup buttermilk
  • 3 tablespoons milk
  • 1 large egg
  • 1.5 cups all-purpose flour
  • 0.5 cup sugar
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Silicone or paper liners
  • Cooling rack

Method
 

How to Make Buttermilk Corn Muffins:
  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Line your muffin tin with silicone or paper liners.
  3. Step 3: In a mixing bowl, whisk together the melted butter, buttermilk, milk, and egg until well combined.
  4. Step 4: In a separate bowl, combine the flour, sugar, yellow cornmeal, baking powder, and salt. Stir until evenly distributed.
  5. Step 5: Pour the wet ingredients into the dry mixture and gently fold together until just combined.
  6. Step 6: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Step 7: Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
  8. Step 8: Allow to cool in the tin for a few minutes before transferring to a cooling rack.

Notes

  • For extra moist muffins, let the batter rest for 10 minutes before baking.
  • Increase sugar for sweeter muffins, but avoid too much for texture.
  • Rotate the muffin tin halfway through baking for even results.