Description
Moist, tangy, and perfectly sweet cornbread muffins that are ready in just 25 minutes. These pantry-friendly breakfast treats are versatile, make-ahead friendly, and superior to dry, crumbly traditional cornbread.
Ingredients
Scale
- 1 cup (120g) yellow cornmeal (fine or medium grind)
- 1 cup (125g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons (40g) granulated sugar
- 1 cup (240ml) buttermilk
- 2 large eggs (room temperature)
- ¼ cup (60ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Optional: ½ cup shredded cheddar cheese, ½ cup blueberries or raspberries, or ¼ cup cooked crumbled bacon
Instructions
- Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well with non-stick spray.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar for about 30 seconds to distribute leavening evenly.
- In a separate bowl, whisk buttermilk, eggs, oil (or melted butter), and vanilla until smooth and uniform.
- Pour wet ingredients into dry ingredients. Stir gently with a spoon until just combined; do not overmix. The batter should be thick, sticky, and lumpy.
- If using optional add-ins like cheese, fruit, or bacon, fold them in gently now.
- Divide batter evenly among the 12 muffin cups, filling them about ¾ full.
- Bake for 18-20 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
Do not overmix the batter to avoid tough muffins. If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 10 minutes. Store in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze for 3 months. Reheat in a toaster oven or regular oven to maintain texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6
- Sodium: 200
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: cornbread muffins, buttermilk cornbread, easy breakfast, make-ahead breakfast, southern breakfast, gluten-free option, vegan option