Cornbread Muffins

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from kristineskitchenblog.com

These are the best soft, tender cornbread muffins you'll ever taste! My secret is to use buttermilk in the batter, plus butter, applesauce and honey for natural sweetness. Serve them with soup, chili or grilled chicken... just about any meal is better with these cornbread muffins!

Prep Time10

Cook Time14

Total Time24

Servings: muffins

Calories: 175kcal

Author: Kristine Rosenblatt

Ingredients

1 cup (120g) all-purpose flour or white whole wheat flour or regular whole wheat flour
1 cup (120g) fine ground yellow cornmeal
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons (57g) unsalted butter melted and cooled slightly
⅓ cup (113g) honey or pure maple syrup
½ cup (123g) unsweetened applesauce
1 large egg
1 cup (240mL) buttermilk*
1 teaspoon vanilla extract

Instructions

Preheat oven to 400° F. Grease a muffin pan with cooking spray.
In a medium mixing bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside.
1 cup (120g) all-purpose flour, 1 cup (120g) fine ground yellow cornmeal, 1 tablespoon baking powder, ½ teaspoon salt
In a large bowl, combine the melted butter, honey and applesauce. Whisk to mix. Add the egg, buttermilk and vanilla and whisk until well combined.
4 tablespoons (57g) unsalted butter, ⅓ cup (113g) honey, ½ cup (123g) unsweetened applesauce, 1 large egg, 1 cup (240mL) buttermilk*, 1 teaspoon vanilla extract
Add the dry ingredients to the bowl with the wet ingredients. Stir with a rubber spatula until just combined. Be careful not to over-mix. The batter may be slightly lumpy and it will become thick and somewhat airy due to the baking powder mixing with the buttermilk. This is fine, just be sure to scoop and bake the muffins right away.
Scoop batter into the greased muffin pan, dividing it evenly between the 12 wells.
Bake for 13-15 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack. Serve warm, with butter and honey or as desired.

Notes

Buttermilk Substitute: If you don't have buttermilk on hand, you can make your own buttermilk substitute: Juice a lemon (half if it's a large lemon) into a liquid measuring cup. Add milk to make 1 cup; stir gently. Set aside for 5 minutes while you prep the rest of the ingredients. In a pinch, you can substitute regular whole milk for the buttermilk, but the cornbread may be a little less moist, tender and flavorful.
Storage: Store cornbread muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition

Nutrition information is only an estimate.