This Buttermilk Cornbread Muffins Recipe Is Both Breakfast and Side-Dish Appropriate
Everyone needs a classic cornbread recipe, and we’re pretty sure our easy muffin spin may be your next go-to. It takes less than 10 minutes to assemble, is enriched with tangy buttermilk to make it tender and moist, and has the right amount of sweetness to temper spicy chili or barbecue dishes. It’s also tasty enough to stand on its own as for a quick breakfast or afternoon snack. Whip up a batch for your next potluck, to tote alongside a jar of soup for your new parent friends, or to upgrade your usual weekend eggs.
Recipe Notes: These will keep up to 2 days stored in an airtight container. We recommend toasting and serving with a pat of salted butter or your favorite honey or jam, but they’re also delicious all on their own.
(Recipe and photos via Jessica Smith Wall/Brit + Co)
Buttermilk Cornbread Muffin Recipe
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 egg, lightly beaten
- 4 tablespoons melted butter
- salted butter, jam, and honey, for serving (optional)
- 1 standard 12-cup muffin tin and liners
Preheat your oven to 350°F and line a standard muffin tin with paper liners.
In a separate bowl or large measuring cup, whisk together the buttermilk and egg. Drizzle in the melted butter.
Make a well in the middle of your dry ingredients and add in the buttermilk mixture. Mix until just combined.
Fill your muffin tin approximately 3/4 full. Bake for 16-18 minutes, until the tops are golden brown and the muffin springs back just slightly when gently touched.
Allow to cool 5 minutes and then remove from tin and allow to finish cooling on a wire rack.