Easy Buttermilk Cornbread Muffins
User Reviews
5
Easy Buttermilk Cornbread Muffins
Description
This recipe mixes melted salted butter with sugar and eggs, then adds baking soda and buttermilk to create a smooth wet mixture. Cornmeal, all-purpose flour, and salt are stirred in last to form the batter. Muffins are portioned into a greased or lined muffin tin, then baked at 375°F until the tops brown and centers are firm.
The texture combines the slight grit of cornmeal with soft crumb from flour and buttermilk, yielding moist muffins with a golden crust. These muffins can complement savory dishes or stand on their own as a simple quick bread. No specialized techniques are needed, and the steps are straightforward, suitable for home cooks.
Ingredients
- 1/2 cup butter melted, salted
- 2/3 cup granulated sugar
- 2 egg
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375 degrees. Grease a muffin tin or line it with cupcake liners.
- In a medium-sized bowl combine the melted butter with the sugar. Beat in the eggs until well blended.
- Add in the baking soda and then slowly pour in the buttermilk while you stir.
- Add in the cornmeal, flour, and salt and stir until well combined. Pour batter into the prepared muffin tin.
- Bake in the 375 degree oven for about 20 minutes, until the tops start to brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 223kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 242mg | 10% |
| Potassium | 93mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 309IU | 6% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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