Who else thinks that Southern food is the BEST? Peach cobbler, candied yams, baked macaroni and cheese…oh look, I’m drooling on the keyboard again. However, out of all these delicious foods, Southern-style cornbread has got to be one of my all-time favorites! And today Iâ€™m bringing you soft and sweet buttermilk corn muffins ðŸ˜
You want to know how I know this recipe is FANTASTIC, and NOT just from my own taste buds? These muffins have converted former cornbread haters into current cornbread lovers. How â€˜bout them apples?
Lately, weâ€™ve been making galettes, chai cookies, and hand pies, so these muffins are taking us right back to basics. Because sometimes, basic is better. Who always has the energy to spend on rolling out dough and folding galettes? I develop these recipes and sometimes I don’t even have the energy. The solution? A simple quick bread.
If you donâ€™t already know, muffins fall under the â€œquick breadâ€ category, which is one of the easiest baked goods you can make. I know I say everything is easy, but these are SERIOUSLY simple. With a prep time of 10 minutes and a bake time of 20, these flavorful cornbread muffins are completely no-fuss.
They’re the perfect thing to make when youâ€™ve woken up a little earlier than usual for work and actually have time to eat something other than instant oatmeal for breakfast! Theyâ€™re also perfect for sleepy Saturdayâ€™s and lazy Sundays because they come together so quickly and easily.
The secret to soft and sweet buttermilk corn muffins
- Cake flour – For a finer crumb and fluffier texture, use cake flour. I prefer the Swan’s Down brand (https://swansdown.com/product/), but King Arthur also has a great cake flour. If you choose to substitute all-purpose flour, use just 1 cup, but be aware that the cornbread will be a little denser.
- Self rising yellow cornmeal – I’ve always used Dixie Lily self-rising yellow cornmeal for my cornbread. It yields a beautiful yellow color and a nice crumble. Don’t have self-rising cornmeal on hand? That’s okay, just add 3 teaspoons of baking powder to the dry ingredients. Here’s one thing to keep in mind: you want to use equal parts cornmeal to flour.
- Buttermilk – At this point, I can probably write a love letter to buttermilk. It gives flavor to pancakes, biscuits, and, yes, cornbread! Use whole, full fat buttermilk because this ain’t no diet food!
- Keepin’ it simple – You guys might have noticed that I like to do the most with my desserts. I’m talking extra egg yolks, brown butter, dark brown sugar, that kind of stuff. But after four tests of this recipe, I’ve found it’s best to keep it basic.
Tips for successful muffin-making
Quick breads are incredibly easy to make from scratch but, just like any baked good, there are rules you need to follow to prevent a complete kitchen disaster:
- Measure flour correctly – I say this so much, I might have these words marked on my tomb stone, but flour-measuring can make or break your dessert. If you don’t have one already, buy yourself an inexpensive kitchen scale to weigh your flour by weight, because measuring cups aren’t fool-proof. If you do still choose to use cups, make sure you measure by spooning and leveling the flour, NOT by scooping the cup directly into the flour bag.
- Use the right measuring cups for the right things – Dry measuring cups and liquid measuring cups are not the same. Make sure you’re putting your liquid ingredients, like milk and oil, in a liquid measuring cup.
- Bring ingredients to room temperature – Let eggs and milk sit out of the fridge for about 30 minutes before you begin baking.
- Be gentle with the batter – Treat your muffin batter with kindness, and your batter will pay you back with soft, fluffy, and tender quick bread. If you mix your batter like it stole money from you or killed your cat, you’ll end up with a tough baked good. And that’s no good.
- Do not overfill the liners – Use only about 2 or 2 1/2 tablespoons of batter to fill the muffin liners.
- Watch the time – Remember that ovens vary. What takes 20 minutes in my oven may take more or less in yours. Check them at the 15-minute mark. Muffins are finished when a toothpick inserted in the center of a muffin comes out clean with no wet crumbs or batter.
The best way to store soft and sweet buttermilk corn muffins
Have you ever gotten all pumped to go devour some muffins from the other day and found that they had either dried out or gotten soggy? Yeah, me too. It’s honestly one of life’s common disappointments. But there is a way to keep your leftover muffins fresh!
Found this little hack over at Erin’s blog, Well Plated by Erin (https://www.wellplated.com/how-to-store-muffins-and-other-quick-breads/) It works pretty well!
Basically, you’ll allow the muffins to cool completely. Then, line a container with paper towels, place the muffins on top, and add another layer of paper towels on top of the muffins. Cover the container and store at room temperature.
BAM, no soggy muffins around these parts!
Not into cornbread?
Check out our other recent recipes:
Soft and Sweet Buttermilk Corn Muffins
- 1 cup + 2 tablespoons (126g) cake flour
- 1 cup (120g) self-rising yellow cornmeal
- 1 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 2/3 cup granulated sugar
- 1 large egg at room temperature
- 1 cup buttermilk at room temperature
- 1/3 cup vegetable oil
- Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with aluminum or paper liners.
- In a large mixing bowl, combine flour, cornmeal, salt, baking soda, and granulated sugar. Whisk together until combined. In a separate bowl, lightly beat one large egg, then pour in buttermilk, then oil. Beat together until smooth.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold and stir the mixture, until the dry and wet ingredients are JUST combined. Once there are no visible dry streaks of flour, stop stirring; otherwise, you risk over-mixing which will result in tough and chewy muffins. The batter will be slightly thick with a few small lumps.
- Spoon about 2 to 2 1/2 tablespoons of batter into each muffin liner. Very gently shake the muffin tin to smooth out the batter. Bake for 15-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean with no wet crumbs or batter. Remove from the oven, and allow the muffins to cool 5 minutes in the pan before transferring them to a cooling rack.
- Serve warm, topped with honey or butter!
- This is a sweet corn muffin recipe. Reduce sugar to 1/3 cup if you’d like a more savory baked good that can be served paired with chili or soup.
- If using all-purpose flour, use 1 cup of all-purpose flour for every 1 cup + 2 tablespoons of cake flour.
- If you don’t have self-rising cornmeal, add 3 teaspoons of baking powder to the dry ingredients.Â
Made these muffins? Let me know by dropping a comment or tagging me on Instagram @samarafromscratch!