Fluffy Buttermilk Cornbread Muffins Recipe

These small buttermilk cornbread muffins strike a pleasing balance between hearty corn flavor and tender crumb. They’re excellent on their own, and they pair beautifully with chili, soups, and BBQ.

Why we love this recipe

This recipe has been a household favorite for decades. It manages to feel special while being quick and simple to make. These muffins:

• Have a comforting, slightly sweet corn flavor that feels like a treat
• Come together with minimal fuss, great for busy weeknights or last-minute guests
• Are a lovely match for many hearty, wholesome meals such as chilis and stews
• Make a satisfying snack on their own or toasted with butter and honey or jam
• Travel well for breakfasts on the go if there are leftovers

A quick lesson on varieties of cornbread

Cornbread generally falls into two broad styles. Southern-style cornbread is typically unsweetened, made from cornmeal alone, and often baked in a cast iron skillet with bacon fat. It’s rustic and flavorful but best eaten the day it’s made. Northern-style, sometimes called Yankee cornbread, mixes cornmeal with wheat flour and often includes a bit of sugar for tenderness and sweetness. Northern-style holds up a day or two when stored at room temperature.

The muffin recipe here follows the Northern-style approach, giving a tender crumb while still offering a confident corn flavor and a satisfying texture.

What you’ll need

Below is an overview of the main ingredients and a note about substitutions to help you adapt the recipe to what you have on hand.

• The grind of cornmeal affects texture: supermarket yellow cornmeal is what this recipe is calibrated for, but finer or coarser grinds will work. Coarser meal yields moister muffins and may benefit from a short rest so the meal can absorb liquid.
• If you don’t have buttermilk, substitute 1 1/3 cups whole milk plus 1 tablespoon plus 1 teaspoon apple cider vinegar or freshly squeezed lemon juice. Let the mixture sit a few minutes to thicken slightly before using.

How to make it

These muffins are quick and straightforward to prepare. The method is simple: combine dry ingredients, combine wet ingredients, mix together gently, and bake.

1. Preheat the oven to 425°F and position a rack in the center. Grease a standard 12-muffin tin or line with paper liners.
2. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
3. Measure the buttermilk into a liquid measure, crack in the eggs, and beat lightly to combine.
4. Pour the buttermilk mixture over the dry ingredients and stir gently until there are no dry pockets.
5. Stir in the melted butter until incorporated.
6. Divide the batter among 12 muffin cups. A 1/4-cup measure works well for even portions. Bake at 425°F for 10 to 12 minutes, until a tester comes out clean. Cool slightly on a rack before serving, or cool completely and store covered for a day or two.

Expert tips and FAQs

How to serve them

Serve these muffins warm on baking day for the best texture. If you have leftovers, slice and toast them, then spread with butter and honey or your favorite jam. They’re particularly good alongside bowls of chili, soups, or pulled meats for a satisfying meal.

Try them with vegetarian or meat chilis, black bean or chicken soups, or as a side for BBQ-style sandwiches. Their lightly sweet corn flavor complements spicy and savory dishes alike.