Making these Buttermilk Cornbread Muffins is super easy. Only 25 minutes to fluffy, sweet addition to any dinner or chili! Hands down this is our favorite cornbread muffin recipe!
Everyone has their opinion when it comes to cornbread. Should it be sweet? Savory? Both???
Well if you love your cornbread muffins sweet, you’re gonna love these buttermilk corn muffins as much as we do. They cook up moist with a fluffy inside. Add a pat of butter while they’re still warm and it’s comfort food in a muffin tin!
Why we’re loving this cornbread muffin recipe
Quick: only 25 minutes to prepare and it pairs with basically anything you make. Chances are, a cornbread muffin in the perfect finishing touch to 99% of the slow cooker dinner recipes and an amazing side to Instant Pot country style ribs or hamburger vegetable soup.
Practical: The list of ingredients is short and you probably have everything you need. If you don’t have buttermilk, it’s worth the splurge. But if not, never fear!....there’s a workaround in the recipe card for you!
Ingredients in buttermilk cornbread muffins
Get ready to raid your pantry, because chances are, you already have most ingredients needed to make this easy buttermilk cornbread!
You will need:
- Yellow cornmeal - Be sure to use pure yellow cornmeal, not a cornbread mix like Jiffy!
- All-purpose flour - gluten free flour may be substituted to make this recipe gluten free
- Baking powder
- Honey - I used a raw, unfiltered honey for this recipe. Some honey will be thick and solidify (especially if it’s been hanging out a while). They’re still great to use. Simply run the bottle under hot water until the honey starts to become liquid again. It’s important the honey be in a liquid stage so we can easily incorporate it into our corn muffins.
- Buttermilk - any percentage should work. I used 3.5% fat buttermilk.
- Butter - I used unsalted butter with this recipe. If you only have salted butter, reduce the amount of salt used to ¼ teaspoon.
How to make buttermilk cornbread muffins:
If there was ever a way to press the easy button, we’re doing it today. Set aside 25 minutes and get ready to bake, friends.
Step 1: Prep your muffin tins and oven. Preheat the oven to 400℉. If you want a firm edge to your muffins, lightly spray a muffin tin with nonstick spray. If you want muffins that are completely fluffy, prepare a muffin tin with paper liners.
Step 2: Combine dry ingredients: Add your dry ingredients (cornmeal, flour baking powder and salt) to a large mixing bowl and mix everything together. You want to make sure the ingredients are evenly incorporated so the batter will rise equally.
Step 3: Add wet ingredients: Now add your wet ingredients (honey, buttermilk, eggs and melted butter) to the bowl and mix until the batter is uniform. Make sure not to overmix or your muffins may sink in the center. The batter will become even more light and airy as it sits.
Step 4: Portion your muffins: A mechanical ice cream scoop is the perfect tool for dividing the batter into the muffin pan. Each muffin cavity will be just about full when all the batter is dispersed.
Step 5: Bake, then cool: Bake on the middle rack of the oven for 15 minutes. The tops of the muffins will be a beautiful golden color when done. Let them sit in the muffin pan for about 5 more minutes. You can either serve them right away or let them cool on a wire rack.
Make it a field meal:
Buttermilk Substitute: If you don't have buttermilk (and I hardly ever do!) you can use the following substitution:
Measure one tablespoon of distilled vinegar or lemon juice into a measuring cup and add enough milk to complete the one cup. Let sit for 5 minutes before using.
Butter: If you’re out of butter, you could substitute vegetable or canola oil. I really think the butter and buttermilk combination makes this recipe shine, though!
Can I make these honey cornbread muffins without sugar?
The great sugar and cornbread debate! Our research showed more people used sugar for their cornbread than not, but these muffins will still be sweet and delicious if you choose to omit it.
Can I freeze cornbread muffins?
Yes, you can! This is my all time favorite answer always because a freezer stack equals extra productivity! Make a double batch, or save leftover for later by cooling the muffins. Freeze them in a freezer bag. Be sure to remove as much excess air as you can.
Those of you cooking for two, you can make a batch and freeze the leftovers for later.
What to serve with cornbread muffins
The first dish that comes to mind to enjoy with these cornbread muffins is a big old pot of classic chili Those of you in the chili and peanut butter sandwich camp, you’ll want to give this combination a try!
Other bread recipes you’ll enjoy:
Leave your cornbread muffins rating below or tag me on Instagram @thisfarmgirlcooks and #thisfarmgirlcooks! The reviews are helpful for me and others
Sweet Buttermilk Cornbread Muffins
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 3 tablespoons sugar
- ⅓ cup honey
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter melted
- Preheat your oven to 400℉. Line a muffin tin with liners or lightly coat with nonstick spray and set aside. (see note below)
- To a large mixing bowl, add the cornmeal, flour, baking powder, and salt. Whisk to combine.
- In a separate mixing bowl, whisk together the sugar, honey, buttermilk, eggs and melted butter until just combined.
- Add the wet ingredients to the dry and stir until they are just mixed. The batter will be light, airy and fluffy.
- Divide the batter evenly among the muffin tins using a mechanical ice cream scoop. They should be close to full.
- Bake for 15 minutes until a golden color. Let the muffins sit for 5 minutes in the pan.
- Cool on a wire rack or serve warm with butter and drizzled honey if desired.