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Cornbread Muffin Recipe

Moist Buttermilk Cornbread Muffins Recipe

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup (120 g) all-purpose flour
  • 1 cup (160 g) yellow cornmeal
  • 1/3 cup (80 ml) honey
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup (240 ml) buttermilk, at room temp
  • 1/2 cup (115 g) unsalted butter, melted and cooled slightly
  • 1 large egg, at room temp

Method
 

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt until uniform.
  2. In a separate bowl, whisk the buttermilk, honey, melted butter, and egg until the honey is fully dissolved.
  3. Pour the wet mixture into the dry and fold gently with a spatula until just combined. The batter will be lumpy.
  4. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 15 to 18 minutes, until golden and a toothpick comes out clean. Cool in the pan for 5 minutes.
  5. Transfer muffins to a wire rack and serve warm with butter or honey.

Notes

Resting the batter for 10 minutes before baking yields a taller rise. If you skip the liners, butter the muffin tin well for the crispiest, most golden edges.