Description
These Buttermilk Corn Muffins are a delightful treat featuring a rich buttery flavor enhanced by buttermilk and cornmeal. Perfect for breakfast or as a side, they’re easy to make and always a hit for any meal!
Ingredients
Scale
- ½ cup butter (4 ounces), melted
- ½ cup buttermilk
- 3 tablespoons milk
- 1 egg
- 1 ½ cups flour
- ½ cup sugar
- ½ cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 325º and grease a 12-count muffin tin or line it with paper liners.
- In a mixing bowl, combine the melted butter, buttermilk, milk, and egg.
- Sift in the dry ingredients: flour, sugar, cornmeal, baking powder, and salt. Add to the wet mixture.
- Stir the mixture until just combined, taking care not to overmix.
- Fill each muffin cup about two-thirds full with the batter.
- Bake in the preheated oven for approximately 22 minutes, or until the muffins are firm and golden.
Notes
For added flavor, consider mixing in some corn kernels or cheese.
These muffins can be stored in an airtight container for up to three days.
Serve warm for the best taste experience.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg