Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, buttermilk corn muffins. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Buttermilk Corn Muffins is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Buttermilk Corn Muffins is something which I’ve loved my entire life. They are nice and they look wonderful.
These are my sister-in-law's favorite "plain" muffin and can put bakery corn muffins to shame! These corn muffins were pretty good. I have found that alot of recipes are bland and dry. Buttermilk Cornbread Muffins. this link is to an external site that may or may not meet accessibility guidelines.
To get started with this particular recipe, we must first prepare a few components. You can cook buttermilk corn muffins using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Buttermilk Corn Muffins:
- Get large egg
- Make ready + 1/8 cups buttermilk plus a little more for brushing at the end
- Make ready sugar
- Take vegetable oil
- Prepare sour cream
- Make ready + 1/4 cups all purpose flour
- Get corn meal (fine or medium ground)
- Make ready baking powder
- Take salt
Buttermilk Corn Muffins. this link is to an external site that may or may not meet accessibility guidelines. Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too. Don't get me wrong, I love that good southern corn bread, but these babies are west coast corn bread muffins. Here is a little somthin extra for you to make with your next meal, whether its breakfast, brunch or dinner.
Instructions 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!
Don't get me wrong, I love that good southern corn bread, but these babies are west coast corn bread muffins. Here is a little somthin extra for you to make with your next meal, whether its breakfast, brunch or dinner. You can serve these next to eggs or. These corn muffins are delicious and have wonderful texture. Mine turned out a little dry though I also used half buttermilk & made cornbread, not muffins.
So that is going to wrap this up with this special food buttermilk corn muffins recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
