5.0 from 12 votes
Cornbread Muffins
These fluffy and moist bakery-style cornbread muffins are a perfect side dish for chili, barbecue, or any other family meal!
Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings: 10 muffins
Calories: 203 kcal
Course:
Side Dish , Breakfast
Cuisine:
American
Ingredients
- 1 cup whole buttermilk, well shaken
- ½ cup sugar
- ¼ cup salted butter, melted
- 1 large egg
- 1 ⅓ cups all-purpose flour
- ⅔ cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F. Line 10 cups in a standard muffin tin with paper liners. Set aside.
- In a large bowl, whisk together buttermilk, sugar, melted butter, and egg.
- In a medium bowl, sift together flour, cornmeal, baking powder, and salt.
- Use a fork or wooden spoon to gradually add the flour mixture to the wet ingredients, stirring just until combined. Do not over-mix.
- Divide the batter evenly among the prepared muffin cups, filling each cup to the top. Put water in the empty cups (this will help the muffins bake evenly). Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Cup of Yum
Notes
- Use a finely-ground yellow cornmeal. Coarse cornmeal will give the muffins a more grainy (rather than soft) texture.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the baking powder to activate and incorporate more air.
- Don’t over-mix the batter or it will become too dense, and you'll end up with dry muffins.
- To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don't cook them for too long, or they can dry out.
- Use full-fat buttermilk rather than regular milk. It adds a subtle tangy flavor, it keeps the muffins moist, and it yields a tender crumb. If you don't have buttermilk in your fridge, you can make your own at home by placing 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup and adding enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
Nutrition Information
Serving
1muffin
Calories
203kcal
(10%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
31mg
(10%)
Sodium
186mg
(8%)
Potassium
213mg
(6%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
205IU
(4%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 203
% Daily Value*
| Serving | 1muffin | |
| Calories | 203kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 186mg | 8% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 205IU | 4% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.