Buttermilk Cornmeal Muffins

Fluffy, golden, and irresistibly moist, these Buttermilk Cornmeal Muffins strike the perfect balance between sweet and savory. Made with a blend of cornmeal for a rustic, hearty texture and creamy buttermilk for an incredibly tender crumb, these muffins are a delightful addition to breakfast or a comforting side for soups and chili. The optional touch of honey adds a subtle sweetness that enhances their warm, homey flavor. With just 10 minutes of prep time and simple pantry staples, this recipe is both quick and fuss-free, yielding 12 perfectly baked muffins in under 30 minutes. Serve them warm with butter or honey for a cozy treat that’s sure to satisfy. Perfect for busy mornings, brunch spreads, or as a make-ahead snack, these muffins are as versatile as they are delicious.

Nutriscore Rating: 55/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 12

Ingredients

• 1 cup All-purpose flour
• 1 cup Cornmeal
• 0.25 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 large Egg
• 1 cup Buttermilk
• 0.25 cup Unsalted butter, melted and cooled
• 1 tablespoon Honey (optional, for added sweetness)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or non-stick spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.

Step 3

In a medium bowl, beat the egg lightly, then stir in the buttermilk, melted butter, and honey (if using) until smooth.

Step 4

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, and gently fold the mixture together with a spatula or wooden spoon just until combined. Do not overmix; the batter should be slightly lumpy.

Step 5

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 6

Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 7

Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 8

Serve warm with a pat of butter, a drizzle of honey, or enjoy them plain. Store any leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	769.3 grams (769.3g)

Amount per serving	% Daily Value*
Calories	2120

Total Fat 72.80g	93%
Saturated Fat 38.20g	191%
Polyunsaturated Fat 2.40g
Cholesterol 376mg	125%
Sodium 3543mg	154%
Total Carbohydrate 336.50g	122%
Dietary Fiber 17.90g	64%
Total Sugars 80.70g
Protein 41.60g	83%

Vitamin D 181IU	903%
Calcium 340mg	26%
Iron 12mg	67%
Potassium 836mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 7.7%

Carbs: 62.1%