This darn good sweet buttermilk cornbread muffins recipe is absolutely perfect. You don’t need a premixed package as these are perfectly fluffy and slightly sweetened. Very easy to make. Also, this is part of our Bakery, Bread, Sides, Holidays, Christmas, & Thanksgiving categories. Finally, it’s shown in our Christmas Dinner Meals, Thanksgiving Dinner Meals Ideas, and Holiday Dinner Suggestions.
Ingredients of Buttermilk Cornbread Muffins
Ingredients of buttermilk cornbread muffins recipe focuses on dry and wet ingredients separately. However, some ingredients serve a very important function for everything to be speedy, easy, and tasty.
Yellow Cornmeal or White Cornmeal for Corn Bread Muffins?
Firstly, the main preference is to use yellow cornmeal for cornbread muffins. I always use a brand name like Marth White’s Yellow Cornmeal mix. However, any of other popular brands are fine too, as I’ve used many different ones over the decades.
Using Flour in Buttermilk Cornbread Muffins
Using all-purpose flour along with cornmeal significantly cuts down the cornbread coarseness. I made this modernization trend back in the 1980s to make the final texture less gritty.
Buttermilk Added to Make MOIST Buttermilk Cornbread Muffins
Adding buttermilk will make moist buttermilk cornbread muffins. Also, use the full, whole buttermilk and not any low fat type. I’ve tried the low-fat buttermilk in earlier years and it’s nowhere near as good.
Sugar or No Sugar in Buttermilk Cornbread Muffins
The good thing is you can choose to use sugar or leave it out of this buttermilk cornbread muffins recipe. Overall, I’ve made cornbread muffins without sugar and with sugar
How To Make Cornbread Muffins From Scratch
The great thing about this buttermilk cornbread muffins recipe is it’s a very fast and easy cornbread muffin recipe to make. It’s just 3 steps.
- Firstly, you just combine all the dry ingredients and mix with a fork. Then, repeat mixing after adding the wet ingredients.
- Then, you pour them into a greased muffin pan.
- Finally, bake and serve.
When is this Recipe for Buttermilk Cornbread Muffins Done?
When you bake these buttermilk corn bread muffins, you’ll need to check them for doneness. This is done by the time-tested, standard toothpick test. You insert a toothpick at least 3/4 down, deep past the center of a muffin, and pull it back out. If it’s not done, it will display some batter on the toothpick. You’ll want to test the “tallest” muffin. Test a couple of them just to be sure.
Cornbread Muffins Nutrition
Detailed cornbread muffins nutrition values are shown in the <Print Recipe> option. Many sweet cornbread muffins recipes called for double the amount I use. So, back in the 1980s, I was able to still maintain a subtle sweetness by cutting the typical amount way down and everyone still loves them. You can also opt to have no sweetness and leave all sugar out if you choose.
Cornbread Muffins Calories
Cornbread muffins calories are about 165 calories. However, corn bread muffins calories will depend on the size of each muffin. So, this recipe calls for about 7 total, which are good sized. Sometimes, I get 6 muffins, depending on how high I fill each.
How To Store Cornbread Muffins
You can store cornbread muffins in a bread bag. As these are homemade, they will last about 3 days at room temperature. So, you can store them in the fridge to last up to 7 days. But, can you freeze cornbread muffins? Keep reading to find out.
Can You Freeze Cornbread Muffins?
Yes, you can have frozen cornbread muffins. As a matter of fact, some commercial locations will receive them in and freeze them for displaying them gradually over time to sell to you as they thawed out. You can thaw out the frozen cornbread muffins in about 2-3 hours at room temperature. However, make sure they’re still in a bread bag or other enclosure to minimize air contact.
What Goes With Buttermilk Cornbread Muffins?
Just search all our recipes for Cornbread. Other great recipes that go well with this cornbread are shown now.
- Ham and Beans
- Cornbread and Beef Stew
- 4 Easy Ways of Recipe for Cooked Cabbage
- Southern Cooked Cabbage in a Skillet
- Cabbage Soup
- Ham and Scalloped Potatoes
- Sugar Snap Peas on Stove in 5 Minutes
Conclusion of Sweet Buttermilk Cornbread Muffins
For this sweet buttermilk cornbread muffins recipe, you’ve learned to use a fork and mix up the dry ingredients first and then add in the wet ingredients. Then, you’ve seen where you just pour the batter into a well oiled muffin pan and bake them. Finally, you now understand how unbelievable easy it is to make it homemade and confidently serve every single time. So, make it for your next dinner!
See Our Other Cornbread Posts
- Large 12 inch Cast Iron Skillet Cornbread – 12 slices
- Average size 10 inch Cast Iron Skillet Cornbread – 8 good slices
- Small Batch Cornbread – 4 slices
Sweet Buttermilk Cornbread Muffins Recipe
Equipment
- 1 muffin pan
Recipe Resizer
Tap to change Ingredients Size or Nbr of Servings
Keep Screen Active
Ingredients
- ⅓ cup all-purpose flour
- ⅔ cup yellow cornmeal mix (or white)
- 1½ tsp baking powder
- ½ tsp salt
- ¼ cup sugar
- 1 large egg
- ⅔ cup buttermilk (or regular milk + 1 tsp lemon juice)
- 2 Tbsp oil (vegetable, e.g., peanut oil)
Instructions
- Add all dry ingredients and mix thoroughly.⅓ cup all-purpose flour, ⅔ cup yellow cornmeal mix, 1½ tsp baking powder, ½ tsp salt, ¼ cup sugar
- Add in the final ingredients and mix by hand to create a basic batter.1 large egg, ⅔ cup buttermilk, 2 Tbsp oil
- Oil the muffin cups that will be used. Fill each cup with batter, leaving about ¼-inch space from the top.
- Bake at 400°F for about 15 minutes. Let them rest 5 minutes before removing.
Thank you very much for sharing, I learned a lot from your article. Very cool.