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Corn Muffin Recipes

Buttermilk Corn Muffins Recipe

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Calories: 152
Ingredients Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup unsalted butter, melted and slightly cooled

Method
 

  1. Heat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl or measuring cup, whisk the buttermilk, egg, and melted butter until smooth.
  4. Pour the wet ingredients into the dry. Stir with a spatula just until no dry streaks remain – batter will be lumpy.
  5. Divide batter among muffin cups, filling each about 2/3 full. Bake 15 to 18 minutes, until golden and a toothpick comes out with a few moist crumbs.
  6. Let muffins rest in the pan 2 minutes, then turn out onto a rack. Serve warm.

Notes

Start checking the muffins at the 15-minute mark. If your buttermilk and egg are straight from the fridge, let the batter rest in the pan for 5 minutes before baking for extra lift.