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    Home » Recipes » Thanksgiving Recipes

    Buttermilk Cornbread Muffins

    Published: Aug 6, 2022 · Modified: Aug 6, 2022 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

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    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.

    Overhead shoot of a white plate with a whole muffin, 2 halves of a muffin, a honey pot on the side, and a muffin tray at the top

    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
    Close-up shoot of a cornbread muffin on a white plate

    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
    Overhead ingredients needed for cornbread muffins

    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
    Collage of 6 photos to show how to make cornbread muffins

    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!

    Overhead shoot of a white plate with one whole muffin and 2 halves of a muffin

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    5 from 1 vote
    Overhead shoot of a white plate with a whole muffin and 2 halves of a muffin
    Print
    Buttermilk Cornbread Muffins
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    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.

    Course: Snack
    Cuisine: American
    Keyword: fall recipes
    Servings: 11 muffins
    Calories: 262 kcal
    Author: Daniela Apostol
    Ingredients
    • 1 cup plain flour
    • 1 cup cornmeal (or polenta flour)
    • 125 g salted butter ( ½ cup)
    • 2 eggs
    • ½ teaspoon bicarbonate of soda
    • 1 cup buttermilk
    • ½ cup granulated sugar
    • ¼ cup honey
    Instructions
    1. Preheat the oven to 180 degrees Celsius (350 Fahrenheit)

    2. Melt the butter and allow it to cool slightly.

    3. In a large mixing bowl, add the butter and the sugar, and use a hand mixer to beat them together for 1 minute.

    4. Add the eggs one by one, beating well after each addition.

    5. Pour in the buttermilk, sift in the flour, add honey, the bicarb of soda and cornmeal, and use a spatula to bring everything together into a batter.

    6. Line a muffin tin with paper cases, and divide the batter evenly - I ended up with 11 muffins.

    7. Bake for 20 minutes or until golden, and a skewer inserted in the middle comes out clean.

    Recipe Video

    Recipe Notes
    • 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! 
    Nutrition Facts
    Buttermilk Cornbread Muffins
    Amount Per Serving
    Calories 262 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 7g35%
    Trans Fat 0.4g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 57mg19%
    Sodium 158mg7%
    Potassium 106mg3%
    Carbohydrates 36g12%
    Fiber 2g8%
    Sugar 17g19%
    Protein 4g8%
    Vitamin A 363IU7%
    Vitamin C 0.04mg0%
    Calcium 35mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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