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
• Easy swaps
• Step-by-step instructions and photos to make buttermilk cornbread muffins
• Expert tips
• Buttermilk Cornbread Muffins

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 - caster sugar also ok
• honey - can be swapped for maple syrup
• buttermilk
• bicarbonate of soda - not baking soda!

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!

Step-by-step instructions and photos 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

Expert tips

This is a very easy to follow recipe with great results every single time. To make sure you achieve the best possible texture, do not skip the bicarb of soda, otherwise the muffins might turn too dense.

Do not bake the muffins at a too high temperature, otherwise they will brown too quickly, while the middle is still unbaked.

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