Southern Style Buttermilk Cornbread Muffins
These easy Southern style buttermilk cornbread muffins are moist, tender, and full of rich cornmeal flavor. Perfect for a quick breakfast or a flavorful side to any meal, baked to golden perfection in under 20 minutes.
Ingredients
Check ingredients as you go.
- Batter
Let’s make it
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
Batter
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Batter
In another bowl, beat the eggs and sugar together until well mixed. Then stir in the melted butter and buttermilk until smooth.
Batter
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined; do not overmix. The batter will be slightly lumpy.
Batter
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full for a nice rise.
Batter
Bake in the preheated oven for 15 to 18 minutes, or until muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Remove muffins from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool slightly. Serve warm or at room temperature.
Tips & notes
For tender muffins, avoid overmixing the batter. Use medium grind cornmeal for best texture. Muffins can be served with butter, honey, or jam to enhance flavor.
Saving it for later
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days or freeze for up to 1 month in a sealed freezer bag. Thaw before reheating.
Reheating
Reheat muffins in a 350°F (175°C) oven for 5-7 minutes until warm throughout. Alternatively, microwave each muffin for about 15 seconds, adding a splash of water for moisture if desired.
