Description
Golden cornbread muffins recipe from my kitchen to yours. Enjoy simple, hearty, slightly sweet muffins perfect for any meal. Quick to mix, easy to bake!
Ingredients
Scale
- Dry Essentials:
- 1 ½ cups (195g) yellow cornmeal
- 1 cup (125g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Wet Wonders:
- 1 cup (240ml) buttermilk
- 1 large egg
- ½ cup (113g) unsalted butter, melted
- Optional Mix-Ins:
- ½ cup shredded cheddar cheese
- ¼ cup chopped jalapeños
- ½ cup fresh or frozen corn kernels
Instructions
- Prep Your Oven & Pan:: First things first, let’s get that oven preheated to 400°F (200°C). While it’s warming up, line a 12-cup muffin tin with paper liners or give it a good spray with non-stick cooking spray. I always forget this step and then scramble when the batter’s ready, so learn from my chaos! A well-prepped pan means no stuck muffins, and that’s a win in my book.
- Whisk the Dry Ingredients:: In a large mixing bowl, combine your cornmeal, flour, sugar, baking powder, baking soda, and salt. Give them a really good whisk until everything is evenly distributed. This is where you want to make sure there are no sneaky lumps hiding. I usually grab my biggest whisk and just go for it; a little arm workout never hurt anyone, right?
- Combine the Wet Ingredients:: In a separate, medium-sized bowl, whisk together the buttermilk, egg, and melted butter. Make sure the butter isn’t too hot, or you’ll end up with scrambled egg bits, which, trust me, I’ve done before! You want it all nicely combined and smooth. This step always smells so inviting, honestly, even before it hits the dry stuff.
- Mix Wet into Dry (Gently!):: Pour the wet ingredients into the dry ingredients. Now, this is CRITICAL: mix just until combined. Seriously, overmixing is the enemy of tender muffins. A few lumps are totally fine! I learned this the hard way with dense, chewy muffins. Just a few gentle stirs, you got this!
- Fill Those Muffin Cups:: Spoon the batter evenly into your prepared muffin cups, filling each one about two-thirds full. I usually use an ice cream scoop for this; it makes things so much tidier and ensures even muffins. Don’t stress if it’s not absolutely perfect; a little rustic charm is part of the home-baked appeal, right?
- Bake to Golden Perfection:: Pop your muffin tin into the preheated oven and bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean. The smell as they bake is just divine – that warm, sweet corn aroma fills the whole kitchen. Let them cool in the pan for a few minutes before transferring to a wire rack. They’ll be warm, fluffy, and ready for butter!