Classic Cornbread Muffins
Classic Cornbread Muffins
Ingredients
For the Cornbread Muffins
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted and slightly cooled
Instructions
- 1
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly with butter or cooking spray.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the buttermilk, large egg, and melted butter until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough muffins.
⏱️ 3 min
- 5
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min
- 6
Bake for 15 to 18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
⏱️ 18 min•🌡️ 400
- 7
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm with butter and honey, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cornbread Muffins
Ingredients
For the Cornbread Muffins
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted and slightly cooled
Instructions
- 1
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly with butter or cooking spray.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the buttermilk, large egg, and melted butter until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough muffins.
⏱️ 3 min - 5
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min - 6
Bake for 15 to 18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
⏱️ 18 min•🌡️ 400 - 7
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm with butter and honey, if desired.
⏱️ 5 min