Best Cornmeal Muffins

These cornmeal muffins are one of my favorite discoveries right now. They are fluffy, buttery and highly addictive. Not only are they easy to make, the ingredients are simple and cheap. It’s a quick bread which means there is no kneading or proofing, and they are ready in under an hour.

For best results, use room temperature ingredients. In these photos I made 6 large muffins but you can easily make 12 smaller ones. You can even make mini corn muffins, though keep an eye on the 15 minute mark when baking. They do not take as long to bake.

Also, make the muffin cups full when dividing the batter. While many muffin recipes say to fill 2/3 or 3/4 full, double up with this batter. They will not overflow when baking, though they will grow! And do not skip the step of allowing the batter to rest in the pans for 20 minutes (30 minutes is even better). This will allow the cornmeal to absorb much of the liquid, thus facilitating the cooking process. This will yield a softer, fluffier muffin.

I hope you try these cornmeal muffins soon. If you do, let me know how they turned out for you!

Best Cornmeal Muffins

Fluffy, buttery cornmeal muffins that are a perfect dinner roll alternative.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Ingredients

  

• 1½ cups all purpose flour
• 1½ cups yellow cornmeal
• ¼ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1¼ cups buttermilk
• 2 eggs
• 2 tablespoons vegetable oil
• ½ cup butter melted

Instructions

 

• In a large bowl combine all purpose flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk together until well incorporated.
• In a medium bowl combine buttermilk, eggs and oil. Whisk together so the eggs are well beaten.
• Make a well in the dry ingredients and pour in buttermilk mixture. Stir a few times to combine, then add melted butter. Mix only until the dry ingredients are just moistened. Divide batter evenly among the prepared muffin cups. Allow batter to sit for 20 minutes before baking.
• Preheat oven to 400°F/204°C. Bake muffins for 20-22 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan. Serve warm.

Notes

These muffins are best served warm from the oven. They are not very sweet so if you like a sweeter muffin, add an extra 2-4 tablespoons of sugar.

For cheese corn muffins, add 1 cup shredded cheddar cheese to the batter.

Keyword cornmeal, muffins, quick breads