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Before you jump to Buttermilk Corn Muffins recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is nowadays much more popular than before and rightfully so. There are numerous diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. It is likely that many people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, individuals can alter their eating habits for the better by carrying out a few small changes.
Initially, you will need to be very careful when food shopping that you don’t unthinkingly put things in your shopping cart that you no longer want to eat. For example, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it contains. One heart-healthy substitute that can give you a positive start to your day is oatmeal. You don’t like eating oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.
All in all, it is not hard to begin making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to buttermilk corn muffins recipe. You can have buttermilk corn muffins using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Buttermilk Corn Muffins:
- You need large egg
- Take + 1/8 cups buttermilk plus a little more for brushing at the end
- Prepare sugar
- Use vegetable oil
- Take sour cream
- Take + 1/4 cups all purpose flour
- Take corn meal (fine or medium ground)
- Get baking powder
- Prepare salt
Steps to make Buttermilk Corn Muffins:
- Preheat the oven to 400F.
- In a large mixing bowl, whisk together the egg, buttermilk, sugar, vegetable oil, and sour cream until they're thoroughly incorporated.
- Sift the flour, cornmeal, baking powder, and salt into the wet mixture and stir until all the ingredients are just thoroughly combined and no more. (It's very important to resist the urge to stir the batter to a smooth consistency. When you do that, you can overwork the gluten in the flour, which results in a more dense and chewy texture to the muffin, which is not what we want here.) Let the batter sit for 10 to 30 minutes.
- Pour the batter into 10 to 12 even portions into a buttered or lined muffin tin (I use silicone molds), and bake for 15 to 18 minutes, depending on the size (more time for fewer muffins, less time for more).
- If you'd like a little extra browning like you see in the photo, before the last 4 minutes of baking, brush the top of each muffin with a little buttermilk. (Or you can just take a stick of butter and run it once over the tops. The heat does the melting, and I save a dirty dish. ;) )
- Enjoy!
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