Sweet Buttermilk Cornbread Muffins
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!
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 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.
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: 1g | Calories: 161kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 309mg | Fiber: 1g | Sugar: 12g
