Buttermilk Cornmeal Muffins
Fluffy, golden, and irresistibly moist, these Buttermilk Cornmeal Muffins strike the perfect balance between sweet and savory. Made with a blend of cornmeal for a rustic, hearty texture and creamy buttermilk for an incredibly tender crumb, these muffins are a delightful addition to breakfast or a comforting side for soups and chili. The optional touch of honey adds a subtle sweetness that enhances their warm, homey flavor. With just 10 minutes of prep time and simple pantry staples, this recipe is both quick and fuss-free, yielding 12 perfectly baked muffins in under 30 minutes. Serve them warm with butter or honey for a cozy treat that’s sure to satisfy. Perfect for busy mornings, brunch spreads, or as a make-ahead snack, these muffins are as versatile as they are delicious.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 large Egg
- 1 cup Buttermilk
- 0.25 cup Unsalted butter, melted and cooled
- 1 tablespoon Honey (optional, for added sweetness)
Instructions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, beat the egg lightly, then stir in the buttermilk, melted butter, and honey (if using) until smooth.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, and gently fold the mixture together with a spatula or wooden spoon just until combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm with a pat of butter, a drizzle of honey, or enjoy them plain. Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3543 mg | 154% | |
| Total Carbohydrate | 336.5 g | 122% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 80.7 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 340 mg | 26% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
