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Buttermilk Cornbread Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 muffins


  • 1/2 cup unsalted butter, melted, plus extra butter or oil for greasing muffin tin
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon salt


  • Preheat the oven to 375 degrees Fahrenheit. Grease a 12-muffin muffin tin with butter or oil to prevent the cornbread from sticking, and set aside.
  • Place the melted butter and sugar in a large mixing bowl, and beat together with a whisk until smooth. Add the eggs and buttermilk and whisk to combine.
  • In a medium bowl, mix together the baking soda, cornmeal, flour, and salt until evenly combined.
  • Gradually add the dry ingredients into the bowl with the wet ingredients, and stir until just combined and most of the lumps are gone. Don’t over-stir, or the cornbread could become tough due to over-developed gluten.
  • Divide the batter between the wells of the muffin tin and bake in the oven for about 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and let cook slightly. Run a knife around the edges of the muffins if they’re sticking, and carefully remove from the muffin tin. Enjoy!
  • The muffins will keep for a few days at room temperature, a week in the refrigerator, or a few months in the freezer.