📝 About This Recipe
Experience the ultimate Southern comfort with these impeccably moist and crumbly cornbread muffins, reimagined for the modern kitchen. The air fryer creates a remarkably crisp, golden-brown exterior while locking in a tender, buttery crumb that rivals any traditional oven-baked version. Infused with tangy buttermilk and a hint of honey, these muffins are the perfect balance of sweet and savory, making them a versatile companion to any hearty meal.
🥗 Ingredients
Dry Ingredients
- 1 cup Yellow Cornmeal (fine or medium stone-ground)
- 1 cup All-purpose Flour (leveled)
- 1/4 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 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 piece Large Egg (at room temperature)
- 2 tablespoons Honey (clover or wildflower)
Optional Add-ins & Toppings
- 1/2 cup Cheddar Cheese (shredded)
- 1 piece Jalapeño (finely minced, seeds removed)
- 1 pinch Flaky Sea Salt (for finishing)
- 1 tablespoon Melted Butter (for brushing)
👨🍳 Instructions
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1
Preheat your air fryer to 330°F (165°C). Even though air fryers heat quickly, preheating ensures the muffins rise evenly from the moment they hit the basket.
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2
Lightly grease a silicone muffin pan or individual silicone muffin liners with butter or non-stick cooking spray. If using individual liners, place them inside the air fryer basket to check for fit.
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3
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until thoroughly combined and free of lumps.
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4
In a separate medium bowl, whisk the room-temperature egg. Slowly pour in the buttermilk, melted butter, and honey, whisking constantly until the mixture is smooth.
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5
Make a well in the center of the dry ingredients and pour in the wet mixture. If using cheese or jalapeños, add them now.
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6
Using a rubber spatula, gently fold the ingredients together just until moistened. Stop as soon as the flour streaks disappear; over-mixing will result in tough, dense muffins.
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7
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow for the rise.
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8
Carefully place the muffin pan or liners into the air fryer basket. Work in batches if necessary to ensure air can circulate freely around each muffin.
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9
Air fry at 330°F for 12 to 15 minutes. At the 10-minute mark, check for browning; if they are darkening too quickly, reduce the heat to 310°F.
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10
Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
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11
Carefully remove the muffins from the air fryer and brush the tops immediately with a little melted butter and a sprinkle of flaky sea salt.
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12
Allow the muffins to cool in the liners for 5 minutes before transferring them to a wire rack. This prevents them from crumbling while still warm.
💡 Chef's Tips
Use silicone liners for the best results, as they conduct heat evenly and fit easily into the air fryer basket. Ensure your buttermilk and egg are at room temperature to prevent the melted butter from seizing and creating lumps. Do not over-mix the batter; a few small lumps are perfectly fine and ensure a tender texture. If you prefer a sweeter muffin, increase the honey to 3 tablespoons and add an extra tablespoon of sugar. 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 alongside a bowl of spicy three-bean chili or slow-cooked brisket. Drizzle with extra honey and a smear of whipped cinnamon butter for a decadent breakfast treat. Pair with a cold glass of sweet tea or a crisp pilsner to balance the savory corn flavors. Crumble over a fresh green salad with black beans and avocado for a Southern-style crouton alternative. Serve as a side to fried chicken with a dollop of pepper jelly on top.