Cornbread Muffins Recipe

Close-up of a golden-brown cornmeal muffin with a slightly cracked top, sitting on a white surface.

5 from 2 votes

Homemade cornbread muffins with buttermilk are a fun morning treat or side dish with chili or any other dinner idea. Easy with a bit of sweetness to them.

Prep Time15

Cook Time18

Course: Breakfast, Side Dish

Cuisine: American

Keyword: blueberry muffins, cornbread, cornmeal

Servings:

Author: Justine

Equipment

1 muffin tin
2 bowls

Ingredients

1 cup buttermilk or 1 cup milk + 1/2 tsp lemon juice, mix and sit to thicken
1 1/4 cup all purpose flour
1 cup cornmeal
1 large egg
1/4 cup butter melted
1/4 cup brown sugar
1/4 cup white sugar
1/2 tbsp baking powder
1/2 tsp salt
1 sprinkle course sugar for topping, Turbinado used

Instructions

Spray muffin pans or put in paper liners. Set oven to 400°. If you need to create buttermilk by stirring lemon juice into milk, do so first. Set aside while mixing ingredients.
In a medium bowl, combine dry ingredients: flour, cornmeal, baking powder, salt, and sugars. Stir in egg, and melted butter. Stir in buttermilk.
Fill muffin tins 3/4 full with batter. Sprinkle course sugar on top of muffins, if using. Bake 15-18 minutes. Toothpick or cake tester should come out clean when inserted into the top of the muffin.
Allow to cool slightly before removing from pan. Serve warm!

Video

Notes

Mini Cornbread Muffins

You only need 8-10 minutes to bake these. I recommend spraying the pan with non stick spray vs. using muffin liners as they will stick and you will lose some of your muffin.

Nutrition