Buttermilk cornbread muffins are the perfect addition to your next bowl of chili. They are easy to make from scratch in your own kitchen and turn out tender, moist, and flavorful.
Preheat oven to 400 degrees Fahrenheit. Grease a 12 cup muffin pan and set aside.
In a large bowl, add cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk to remove clumps. Make a well in the center of your dry ingredients.
Add the buttermilk, melted butter, and eggs to the dry ingredients and mix until just combined (stop mixing as soon as you don't see any streaks of dry ingredients anymore).
Portion batter between 12 muffin tins. Bake for about 11-14 minutes, or until the tops of the muffins bounce back right away when gently pressed with a finger, or the internal temperature reaches 195 to 200 degrees Fahrenheit when tested with an instant-read thermometer.
Allow to cool for at least 5 minutes before removing muffins from the pan. As they cool, they will contract from the sides of the pan, making them easier to remove. If needed, use a butter knife to gently pop your muffins out of the pan.
Optionally, brush the tops with melted butter before serving.
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Notes
Muffins are best served same day for ideal flavor and texture. Leftovers will keep for about 2 days at room temperature.
Leftover muffins can be frozen and thawed for future meals. Once muffins are cooled to room temperature, freeze individually on a parchment lined baking sheet, then transfer to a freezer-safe container. Muffins will keep for 3 months or more in the freezer.
Buttermilk substitute - in a liquid measuring cup, add 1 tablespoon of lemon juice or white vinegar. Fill with milk (to the 1 cup line), then allow to set for 5 minutes. This will curdle your milk, creating a buttermilk substitute.