Sweet and fluffy buttermilk cornbread muffins are easy to make and super tasty! Cornbread muffins are the perfect dinnertime accompaniment and taste amazing with so many dishes.
Growing up in the south, you have some type of cornbread with almost every meal. Cornbread is my bread of choice for weeknight dinners and holidays and these sweet, buttermilk cornbread muffins are one of my favorite recipes!
For more tasty cornbread recipes, check out our Classic Southern Buttermilk Cornbread and Sweet Potato Cornbread recipes next!
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Ingredients You Need To Make This Recipe
- All-purpose flour. Flour gives these cornbread muffins a fluffy, tender texture. Use good-quality flour for the best texture.
- Yellow cornmeal. For delicious corn flavor and a slightly crumbly texture. Use good-quality cornmeal.
- Granulated sugar. To sweeten the cornbread muffins.
- Baking powder. To help the cornbread rise.
- Salt. To enhance the flavors of the other ingredients.
- Whole buttermilk. For subtle tanginess and extra tender, moist cornbread.
- Large egg. To bind the ingredients and keep the muffins from falling apart.
- Honey. For a hint of added sweetness and depth.
- Melted butter. For super moist cornbread muffins and added flavor.
How To Make This Recipe
- Preheat your oven to 350°F. Spray a muffin tin with nonstick cooking spray or line it with cupcake liners and set it aside.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until combined. In a separate medium mixing bowl, whisk together the buttermilk, egg, and honey until the egg is completely mixed into the other ingredients.
- Make a well in the center of the flour mixture, and pour the buttermilk mixture into the well. Use a wooden spoon or rubber spatula to mix the batter together until all of the cornmeal is moistened.
- Pour the melted butter into the bowl with the batter and mix with a wooden spoon until combined. Do not overmix the batter.
- Divide the batter evenly among the 12 muffin cups, and bake the cornbread in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the cornbread muffins to cool in the pan for about 10 minutes before enjoying.
What Are Cornbread Muffins?
Cornbread muffins are just muffins made with cornbread batter! The batter can be sweet or unsweetened and can be made with more or less flour depending on the desired texture.
These buttermilk cornbread muffins are made with a sweetened batter that calls for more flour than my classic cornbread recipe to give them a fluffy, more cake-like texture.
Is Buttermilk Better In Cornbread?
In my opinion, buttermilk is a must-have ingredient for any cornbread recipe. Not only does it add the most delicious subtle tangy flavor, but it also makes the cornbread extra moist and tender.
I recommend whole buttermilk for the moistest and most tender texture but low-fat buttermilk also works.
More FAQs
Adding enough fat and moisture to the batter will keep your cornbread from falling apart. In this recipe, buttermilk and egg provide enough structure to hold the cornbread together.
Buttermilk along with melted butter or oil gives cornbread the perfect amount of moisture and prevents dryness. Also, be sure to measure your flour properly by spooning it into the measuring cup and leveling off the top.
Cornbread is done when the edges and top are a nice golden brown color and the center is set. Check cornbread for doneness by inserting a toothpick into the center. The cornbread is ready when the toothpick comes out clean.
What To Serve With Cornbread Muffins
This is the fun part because buttermilk cornbread muffins taste great served alongside a number of dishes! Here are some of my favorites:
- Southern Smothered Chicken
- Southern Collard Greens
- Authentic Chicken and Sausage Gumbo
- Cajun Crawfish Etouffee
- Cajun Dirty Rice With Smoked Sausage
- Southern Green Beans
- Southern Oven Fried Catfish
- Creamy Cajun Mushroom Pasta
- Black Eyed Peas
Storing Instructions
Leftover cornbread muffins can be stored in an airtight container at room temperature for up to 3 days and in the refrigerator for up to a week.
Buttermilk cornbread muffins also freeze beautifully and will last up to six months in the freezer. Store the muffins in a zip-top freezer bag.
Recommended Tools For This Recipe
More Southern Recipes You Will Love!
- Best Southern Pecan Pralines
- Perfect Homemade Biscuits
- Homemade Biscuits and Sausage Gravy
- Southern Sweet Potato Pie
- Southern Pecan Pie
- Southern Candied Yams
- Creamy Southern Cheese Grits
📖 Recipe
Buttermilk Cornbread Muffins
Ingredients
- 1 ½ cups all-purpose flour spooned and leveled
- ¾ cups yellow cornmeal
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¼ cups whole buttermilk
- 1 large egg
- 2 tablespoons honey
- 6 tablespoons melted butter unsalted
Instructions
- Preheat your oven to 350°F. Spray a muffin tin with nonstick cooking spray or line it with cupcake liners and set it aside.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until combined. In a separate medium mixing bowl, whisk together the buttermilk, egg, and honey until the egg is completely mixed into the other ingredients.
- Make a well in the center of the flour mixture, and pour the buttermilk mixture into the well. Use a wooden spoon or rubber spatula to mix the batter together until all of the cornmeal is moistened.
- Pour the melted butter into the bowl with the batter and mix with a wooden spoon until combined. Do not overmix the batter.
- Divide the batter evenly among the 12 muffin cups, and bake the cornbread in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the cornbread muffins to cool in the pan for about 10 minutes before enjoying.
Notes
- I recommend whole buttermilk for the best texture but low-fat buttermilk works great also. You can also regular whole milk but you will need to use about ¼ - ½ cup less.
- Leftover cornbread muffins can be stored in an airtight container at room temperature for up to 3 days and in the refrigerator for up to a week.
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