MuffinsAmericanEasy

Buttermilk Cornbread Muffins

Name: Buttermilk Cornbread Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 servings
Cuisine: American
Ingredients: 1½ cup (210 g) cornmeal (polenta), yellow or white; 1 cup (125 g) all-purpose flour; 1½ tsp (7 g) baking powder; ½ tsp (2½ g) baking soda; ¾ tsp (3.8 ml) salt; 1¼ cup (300 ml) buttermilk, at room temperature; 2 (100 g) large eggs, at room temperature; ⅓ cup (100 ml) honey; 4 tbsp (57 g) unsalted butter, melted, melted and slightly cooled

From the MyKitchenBank Kitchen

Golden, tender cornbread muffins with a slight tang from buttermilk and subtle sweetness from honey. These have a delicate crumb and are perfect warm from the oven with butter and jam, or alongside chili and soups.

Prep: 10 min
Cook: 18 min
Wait: 5 min
Total: 33 min
Makes: 12 muffins

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Steps

Before you start

Preheat oven to 400°F (200°C)
Line a 12-cup muffin tin with paper liners or grease it well
Bring buttermilk and eggs to room temperature (about 20 minutes) for a more tender crumb

1
Combine dry ingredients
- In a large mixing bowl, whisk together 1½ cups cornmeal, 1 cup all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda, and ¾ tsp salt.
- Make a small well in the center of the dry mixture.
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Ready when: Dry ingredients are evenly combined
Tip: Whisk thoroughly to distribute the leavening agents evenly, which helps the muffins rise uniformly
2
Whisk wet ingredients
- In a medium bowl, whisk together 1¼ cups buttermilk, 2 large eggs, ⅓ cup honey, and 4 tbsp melted butter until well combined and smooth.
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Ready when: Wet ingredients are fully blended with no streaks of honey
Tip: Whisk the wet ingredients thoroughly before combining with the dry to ensure the honey is fully incorporated
3
Mix batter until just combined
- Pour the wet ingredients into the well in the dry mixture.
- Using a wooden spoon or rubber spatula, gently fold and stir until the ingredients are just combined.
- The batter will be lumpy and slightly thick—do not overmix, as this will result in tough muffins.
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Ready when: Batter is combined with visible lumps of dry mixture still present
Tip: Overmixing develops gluten, which makes cornbread tough; stop as soon as you don't see streaks of dry flour
4
Fill muffin cups
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Use an ice cream scoop or large spoon to ensure even portions.
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Ready when: Each cup is filled uniformly
Tip: Leave some room at the top of each cup so the muffins can rise without overflowing
5
Bake until goldenOven 400°F / 205°C
- Place the muffin tin in the preheated 400°F (200°C) oven.
- Bake for 16–18 minutes, until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).
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Ready when: Muffin tops are golden brown and a toothpick comes out with just a few moist crumbs
Tip: Start checking at 16 minutes; cornbread muffins can dry out quickly if overbaked, so watch the doneness cue carefully
6
Cool before serving
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- This allows them to set slightly so they don't fall apart when removing.
- Then turn them out onto a wire rack or serve warm directly from the tin.
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Ready when: Muffins have set enough to be handled gently
Tip: These are best served warm, still slightly warm from the oven, with butter or honey drizzled on top

Good to know

Tips

For extra moisture and richness, brush the warm muffins with melted butter and a drizzle of honey or a sprinkle of cinnamon sugar immediately after removing from the oven
Add ½ cup fresh or frozen corn kernels, ¼ cup diced jalapeños, or ¼ cup crispy bacon bits to the batter for flavor variations
Use a muffin tin with darker (nonstick) cups, as these conduct heat more effectively and produce golden-brown muffins more reliably
Cornmeal can vary in coarseness; if you have very coarse cornmeal, soak it in the buttermilk for 15 minutes before mixing to soften it slightly

Make ahead

Batter can be prepared up to 4 hours ahead and refrigerated, covered. Pour into muffin cups and add 2–3 minutes to the bake time if baking from cold.

Storage & reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days. Freeze in a freezer bag for up to 3 months. Reheat frozen muffins at 350°F (175°C) for 10–12 minutes, or wrap in a damp paper towel and microwave for 30–45 seconds until warm.

Substitutions

buttermilk → 1¼ cup regular milk mixed with 1½ tbsp lemon juice or white vinegar, left to sit for 5 minutes. Creates a similar tang and texture; let the mixture curdle slightly before using
honey → ⅓ cup granulated sugar. Use the same amount by volume; the muffins will be slightly less tender but still delicious
all-purpose flour → 1 cup whole wheat flour. Use up to half the flour as whole wheat for a nuttier flavor and slightly denser crumb
cornmeal (polenta), yellow or white → 1½ cup fine polenta or masa harina (corn flour). Polenta gives a slightly coarser texture; masa harina creates a more authentic corn flavor