Oatmeal Cornbread Muffins
Warm, hearty, and slightly sweet, these Oatmeal Cornbread Muffins are the ultimate fusion of comfort and nutrition. Perfectly balancing the nutty flavors of old-fashioned rolled oats and the rustic charm of golden cornmeal, these muffins are soaked in creamy buttermilk for an irresistibly tender crumb. With a touch of honey and a hint of vanilla, they offer a delightful sweetness that pairs beautifully with savory dishes or stands alone as a satisfying snack. Ready in just 35 minutes, these quick and easy muffins are a versatile addition to breakfast spreads, holiday feasts, or weekday meal prep. Plus, their wholesome ingredients make them as nourishing as they are delicious. Bake a batch today for a cozy treat that’s sure to please the whole family!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Buttermilk
- 1 cup Cornmeal
- 0.75 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.33 cup Granulated sugar
- 1 unit Large egg
- 4 tablespoons Unsalted butter, melted and cooled
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 400°F (200°C) and grease a 12-count muffin tin or line it with paper liners.
In a medium bowl, combine the rolled oats and buttermilk. Let the mixture sit for 10 minutes to soften the oats.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar.
In a separate small bowl, whisk the soaked oat mixture with the egg, melted butter, honey, and vanilla extract until well combined.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 3505 mg | 152% | |
| Total Carbohydrate | 401.3 g | 146% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 116.6 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 379 mg | 29% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1122 mg | 24% | |
*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.
