Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins with a touch of honey, a quick and easy recipe that works every single time. The muffins are sweet and moist, and they can be enjoyed as a breakfast on the go or a snack for the whole family. It's a failproof recipe that can be enjoyed throughout the year, especially during the Fall season.

It might be summer still, but a good cornbread recipe knows no season. And while the traditional cornbread is very easy to put together, these cornbread muffins are the very definition of simplicity.

Muffins make a great finger food choice, as they are pretty much mess-free goodies, and they are easy to transport and store.

Together with my Honey Yogurt Cornbread, which were baked in a tray and cut into squares, they are a great recipe if you are getting a bit excited about the Fall to come.

My sweet cornbread muffins have both refined sugar added and honey, although, if you want a healthier version, you could definitely leave out the sugar and add more honey.

The buttermilk makes them fluffy and moist, and is a nice contract to the sweetness of the sugar and honey, making these goodies ideal for your Thanksgiving dinner menu.

Jump to:

• Ingredients needed
• How to make buttermilk cornbread muffins
• Easy swaps

Ingredients needed

For these muffins we only need a handful of ingredients that are easily available at any supermarket:

• cornmeal (or yellow flour for polenta) - not to be confused with corn flour, which is white and it's usually used to thicken up sauces, gravy, etc. Cornmeal (also spelt corn meal) is yellow and quite gritty.
• plain flour - or regular flour
• butter - I used salted butter, and didn't add any salt to the recipe
• eggs - I used large eggs at room temperature
• granulated sugar
• honey
• buttermilk
• bicarbonate of soda

How to make buttermilk cornbread muffins

• start by melting the butter and leaving it to cool slightly
• in a large mixing bowl, add the butter and sugar, and use a hand mixer to beat them well together
• add the eggs one by one beating well after each addition
• add the buttermilk and honey, sift in the flour, add the cornmeal and bicarb of soda, and use a spatula to mix everything together to get a batter
• line a 12-hole muffin tin with paper cases, and divide the batter evenly - I had enough batter for 11 muffins only
• bake in the preheated oven at 180 degrees Celsius for 20-25 minutes until golden, and a skewer inserted in the middle comes out clean

Easy swaps

I find that using both honey and sugar adds enough sweetness, without it being overpowering. And while I suggested swapping the sugar for honey for a healthier touch, the same goes if you want sweeter muffins - you can use only refined sugar, and increase the amount to 2 thirds of a cup.

Buttermilk can be replaced with yogurt or milk - although I suggest using full fat milk for better results, and a creamier texture, skimmed milk doesn't bring as great results.

The muffins stay moist for a few good days, and using bicarb of soda helps achieve that fluffiness, so not to be skipped. Other than that, it's such a simple recipe to make!

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