Buttermilk Cornbread Muffins

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These sweet Buttermilk Cornbread Muffins are fluffy, buttery and so easy to make! They’re delicious on their own or on the side of any meal!

Buttermilk Cornbread Muffins

These Buttermilk Cornbread Muffins are super fluffy and easy to make. They’re sweet, buttery and have lots of delicious corn flavor! I like to make all my muffins jumbo sized because when it comes to muffins the bigger the better but you can easily make these in a standard size muffin pan.

Looking for more cornbread recipes? Try my Sweet Buttermilk Cornbread or Small Batch Cornbread!

Ingredient Breakdown

Granulated sugar – provides sweetness and texture.

All-purpose flour – this gives the cornbread muffins structure.

Cornmeal – provides structure and gives the cornbread muffins their corn flavor. I prefer to use stone ground yellow cornmeal.

Baking powder and baking soda – both are necessary to help the cornbread rise.

Salt – enhances flavor.

Buttermilk – adds flavor and moisture.

Vegetable oil – adds moisture.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Eggs – binds the ingredients and provides structure.

Buttermilk Cornbread Muffin on a plate

How To Make Buttermilk Cornbread Muffins

1. In a medium bowl combine the granulated sugar, all-purpose flour, cornmeal, baking powder, baking soda and salt.

2. In a small bowl combine the buttermilk, vegetable oil, melted butter and eggs.

3. Fold the wet ingredients into the dry ingredients until just combined.

4. Evenly divide batter between muffin cups. Bake muffins at 400°F for 20 minutes. Serve warm. Store Buttermilk Cornbread Muffins in an airtight container for up to 3 days at room temperature.

Buttermilk Cornbread Muffins in a jumbo muffin pan

Pro Tips For Buttermilk Cornbread Muffins

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the batter otherwise it will develop too much gluten and be dense/gummy!
  • Fill your muffin cups 2/3 of the way full to get tall muffin tops. For a jumbo muffin pan I like to do 3 scoops of batter per muffin cup using this cookie scoop.

Frequently Asked Questions


What’s the difference Between Northern and Southern Cornbread?

Northern cornbread is made with sugar while Southern cornbread usually is not. Northern cornbread is also typically cakier.

What’s the Best Type of Cornmeal To Use For Cornbread Muffins?

Yellow stone ground cornmeal is best for cornbread because it provides stronger corn flavor. Do not be confused with corn flour or cornstarch.

Can I Make These Cornbread Muffins Gluten Free?

Yes! Replace the all-purpose flour with a 1:1 gluten free flour blend and be sure to use a certified gluten free cornmeal in case of cross contamination.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Buttermilk Cornbread Muffins

Maria Azzarelli
These sweet Buttermilk Cornbread Muffins are fluffy, buttery and so easy to make! They're delicious on their own or on the side of any meal!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 6 jumbo muffins
Calories 497 kcal

Equipment

  • 1 Jumbo Muffin Pan

Ingredients
  

  • 200 g (1 cup) granulated sugar
  • 180 g (1 1/2 cups) all-purpose flour
  • 90 g (3/4 cup) cornmeal
  • 2 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 240 g (1 cup) buttermilk
  • 60 g (1/4 cup) vegetable oil
  • 56 g (4 tbsp) unsalted butter, melted
  • 2 eggs

Instructions
 

  • Preheat oven to 400°F. Line a 6 count jumbo muffin pan with paper liners.
  • In a medium bowl combine the granulated sugar, all-purpose flour, cornmeal, baking powder, baking soda and salt.
  • In a small bowl combine the buttermilk, vegetable oil, melted butter and eggs.
  • Fold the wet ingredients into the dry ingredients until just combined.
  • Evenly divide batter between muffin cups. Bake muffins for 20 minutes. Serve warm.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Store Buttermilk Cornbread Muffins in an airtight container for up to 3 days at room temperature.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Standard size muffins: You can use a standard size muffin pan for this recipe just decrease the baking time. Yields 12 standard muffins.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 497kcalCarbohydrates: 69gProtein: 8gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 79mgSodium: 537mgPotassium: 158mgFiber: 2gSugar: 36gVitamin A: 379IUCalcium: 141mgIron: 2mg
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