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Cornbread Muffins

Light, fluffy, and slightly sweet, these classic cornbread muffins are perfect alongside chili, soups, or breakfast dishes. Crispy on the outside and soft on the inside, they’re a comforting and versatile addition to any meal.
Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Equipment

  • 12-cup muffin tin
  • Mixing bowls (large and medium)
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Wire cooling rack

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/4 cup unsalted butter melted
  • 2 large eggs

Instructions

  • Preheat Oven:
  • Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
  • Mix Dry Ingredients:
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • Combine Wet Ingredients:
  • In another bowl, whisk together buttermilk, melted butter, and eggs until smooth.
  • Mix Batter:
  • Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix.
  • Fill Muffin Cups:
  • Divide batter evenly among prepared muffin cups, filling about 2/3 full.
  • Bake:
  • Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean and tops are golden brown.
  • Cool and Serve:
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Servings: 12 muffins