Description
This Buttermilk Corn Muffin recipe creates moist, tender, and tangy muffins perfect as a hearty side or comforting snack, filling your kitchen with a golden aroma.
Ingredients
Scale
- 1 cup yellow cornmeal, stone-ground
- 1 cup all-purpose flour
- 1 cup buttermilk (Or 0.5 cup plain yogurt + 0.5 cup milk for a quick substitute)
- 2 large eggs
- 0.25 cup granulated sugar (Maple syrup also works for a warmer note)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until they are evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the buttermilk, large eggs, and melted butter until well combined and smooth.
- Mix Batter: Pour wet ingredients into dry. Stir gently until just combined; a few lumps are normal. Avoid overmixing. If it looks dry, splash in 1–2 Tbsp more buttermilk.
- Fold in Add-ins (Optional): If using, gently fold in optional add-ins like shredded cheddar cheese or frozen corn kernels until just distributed.
- Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups using an ice cream scoop, filling each about two-thirds full.
- Bake Muffins: Bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool Muffins: Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use fresh buttermilk and check baking powder/soda freshness for best rise. Avoid overmixing to prevent dry muffins. Optional add-ins include 0.5 cup shredded cheddar, 0.25 cup diced jalapeños, or 0.5 cup frozen corn. For lower sugar, reduce by a quarter. For vegan, use flax eggs and dairy-free substitutes. Stone-ground cornmeal is recommended for robust flavor. Cool completely on a wire rack to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 calories
- Sugar: 4 g
- Sodium: 100 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: corn muffin, buttermilk, easy, tender, moist, breakfast, snack, baked, comfort food