Sweet Buttermilk Cornbread Muffins
Making these Buttermilk Cornbread Muffins is super easy. Only 25 minutes to a fluffy, sweet addition to any dinner or chili! Hands down this is our favorite cornbread muffin recipe!
Makes 12 muffins
Equipment
Ingredients
- 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
Instructions
- 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 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 Tablespoon baking powder and ¾ teaspoon salt. Whisk to combine.
- In a separate mixing bowl, whisk together 3 Tablespoons sugar, ⅓ cup honey, 1 cup buttermilk, 2 large eggs and 3 Tablespoons unsalted butter, melted,
- 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.
Video
Farm Girl Tips
Using nonstick spray without muffin liners will give a crispier bite to the edge of the muffins vs using a liner will keep the muffin fluffy throughout. Either way is absolutely delicious!
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
Nutrition
Serving: 1serving | Calories: 161kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 309mg | Fiber: 1g | Sugar: 12g
