Easy-To-Make Buttermilk Cornbread Muffins
If you’re looking for a quick and delicious homemade snack, these Buttermilk Cornbread Muffins are the perfect choice! With just a few simple ingredients, this recipe combines the richness of buttermilk with the comforting, slightly sweet flavor of cornbread, making it an ideal treat for breakfast, lunch, or dinner. The muffins are soft and tender, with a golden, slightly crispy exterior that adds the perfect texture.
What sets these cornbread muffins apart from the usual is the unexpected twist of lemon. A splash of fresh lemon juice and a touch of zest provide a bright, refreshing zing that cuts through the richness of the buttermilk. The lemon adds a new layer of flavor that elevates the cornbread, making it a perfect pairing for both savory dishes like chili or as a standalone snack. It’s a balance of comfort and surprise that your taste buds will appreciate.
These Buttermilk Cornbread Muffins are surprisingly easy to make, requiring minimal time and effort. Simply mix the dry ingredients, stir in the wet ingredients, and bake for about 15-20 minutes. Whether you're a seasoned baker or a beginner, this recipe is foolproof and guaranteed to impress anyone who tries them. Serve them warm with butter, and let the combination of buttery cornbread and zesty lemon take your snack time to the next level!
Makes: 1 dozen
Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
INGREDIENTS
1 cup buttermilk
1/2 cup cornmeal
2-1/4 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1 cup granulated sugar
1 tablespoon lemon zest
2 eggs
1/4 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 400°F and prepare a muffin tin by greasing it with non-stick spray or shortening.
In a large bowl, whisk together the buttermilk and cornbread mix. Set aside.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer, cream together the butter and sugar until fully combined. Add in the lemon zest, egg, and vanilla extract, mixing until smooth.
Gradually add the buttermilk-cornbread mixture to the wet ingredients, then gently fold in the dry ingredients by hand. Be careful not to overmix—fold until just combined.
Spoon the batter into the muffin tin, filling each cup about halfway. Bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.
Let the muffins cool for about 5 minutes, then serve with butter and honey for extra deliciousness. Enjoy!
These Buttermilk Cornbread Muffins with a zesty lemon twist are a simple yet delightful treat that anyone can make at home. The balance of tangy lemon and creamy buttermilk creates a unique flavor profile that’s both comforting and refreshing. Whether enjoyed on their own or as a side to your favorite meal, these muffins are sure to become a go-to recipe in your baking repertoire. Easy to prepare and bursting with flavor, they offer the perfect combination of convenience and deliciousness for any occasion.
