📝 About This Recipe
These muffins are the quintessential comfort food, striking the perfect balance between a tender cake-like crumb and the rustic, satisfying crunch of stone-ground cornmeal. Infused with rich butter and a hint of wildflower honey, they offer a subtle sweetness that complements the tangy depth of real buttermilk. Whether served warm from the oven or toasted the next day, these muffins are a soulful tribute to American heritage baking.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups All-purpose flour (spooned and leveled)
- 1 cup Yellow cornmeal (fine or medium stone-ground)
- 1/3 cup Granulated sugar
- 1 tablespoon Baking powder (ensure fresh)
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 1 cup Buttermilk (full fat, at room temperature)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1/4 cup Honey (wildflower or clover)
- 2 Large eggs (at room temperature)
- 1/2 teaspoon Vanilla extract (optional, for depth of flavor)
Optional Fold-ins
- 1/2 cup Frozen or fresh corn kernels (thawed and patted dry if frozen)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven for even heat distribution.
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2
Lightly grease a standard 12-cup muffin tin with butter or non-stick cooking spray, or line with paper liners.
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3
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until thoroughly combined and aerated.
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4
In a separate medium bowl, whisk the eggs until lightly beaten. Stream in the buttermilk, honey, and vanilla extract, whisking until smooth.
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5
Slowly pour the melted butter into the wet ingredients while whisking constantly to ensure the butter doesn't scramble the eggs.
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6
Make a well in the center of the dry ingredients and pour in the wet mixture all at once.
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7
Using a rubber spatula, gently fold the ingredients together. Stop just as the last streaks of flour disappear; the batter should be slightly lumpy.
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8
If using corn kernels, gently fold them into the batter with two or three final turns of the spatula.
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9
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. An ice cream scoop works perfectly for this.
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10
Place the tin in the oven and bake for 18 to 22 minutes. The tops should be golden brown and a toothpick inserted into the center should come out clean.
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11
Remove from the oven and let the muffins cool in the tin for 5 minutes. This allows the structure to set so they don't crumble.
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12
Transfer the muffins to a wire rack to finish cooling, or serve immediately while warm and fragrant.
💡 Chef's Tips
Avoid over-mixing the batter, as this develops gluten and results in a tough, rubbery muffin. For a crispier edge, preheat the empty muffin tin in the oven for 5 minutes before greasing and filling. If you don't have buttermilk, mix 1 cup of whole milk with 1 tablespoon of lemon juice and let sit for 10 minutes. Use stone-ground cornmeal for a more pronounced texture and authentic corn flavor. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve warm with a generous pat of salted honey butter. Pair with a bowl of spicy beef chili or hearty vegetable stew. Drizzle with an extra teaspoon of hot honey for a sweet-and-spicy kick. Split in half and griddle on a skillet with butter for a decadent breakfast treat. Enjoy alongside a plate of slow-cooked BBQ ribs and creamy coleslaw.