Cornbread Muffins

 


Cornbread Muffins

Ingredients

  • Cooking spray
  • 1 1/2 cups (about 6 3/8 oz.) all-purpose flour
  • 1 cup (about 5 oz.) medium-ground yellow cornmeal
  • 2 Tbsp. granulated sugar
  • 2 tsp. baking powder
  • 1 1/4 tsp. kosher salt
  • 1 1/4 cups whole buttermilk, at room temperature
  • 1/2 cup (4 oz.) unsalted butter, melted and cooled to room temperature
  • 2 large eggs, at room temperature
  • Salted butter, for serving
  • Honey, for serving

Directions

  1. Prepare oven and muffin tray:

Preheat oven to 400°F. Coat a 12-cup muffin tray with cooking spray or line with paper liners.

  1. Combine dry ingredients:

Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.

  1. Combine wet ingredients:

Whisk together buttermilk, butter, and eggs in a medium bowl.

  1. Mix ingredients:

Create a well in the center of the flour mixture. Gradually pour buttermilk mixture into the well while stirring together until just incorporated, being careful not to overmix.

  1. Scoop batter into pan:

Divide batter evenly among prepared muffin cups, filling each about 2/3 full (about 1/3 cup batter per muffin).

  1. Bake cornbread muffins:

Bake in preheated oven until edges are golden brown, muffins are puffed, and a wooden pick inserted in center of muffins comes out clean, 15 to 18 minutes.

  1. Cool slightly, and serve warm:

Remove from oven, and cool on a wire rack 5 minutes. Carefully remove muffins from tray using an offset spatula; serve warm with salted butter and honey. 

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