Recipe: Buttermilk Corn Muffins

I grew up on corn muffins. They are the perfect side to almost any dinner, pair perfectly with soup for lunch, are always breakfast, and are a heck of a snack. Something about the crunchy outside just gets me. Slather it with raspberry jam and it’s all over.

I woke up over the weekend craving a warm muffin straight from the oven. I consulted my trusty King Arthur Flour 200th Anniversary Cookbook, made some modifications, and enjoyed some of the best homemade corn muffins ever.

Domestocrat’s Buttermilk Corn Muffins (Adapted from the King Arthur Flour 200th Anniversary Cookbook recipe for PDQ Cornmeal Muffins)
1 cup AP flour (I exclusively use King Arthur’s Unbleached AP Flour)
1 cup yellow cornmeal
1/2 cup sugar
1/2 tsp. salt
1 tbsp. baking powder
1.25 cups buttermilk
1/4 cup vegetable oil
2 eggs
2 tbsp. honey

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In one bowl thoroughly combine the Dry Team (first 5 ingredients).

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In another bowl mix together the Wet Team (last 4 ingredients). Buttermilk is really the key to this recipe. It can be swapped for regular milk no problem but the tangy flavor really compliments the sweetness of the sugar and honey.

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Slowly incorporate the Dry Team into the Wet Team until the batter is smooth and lump free.

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Line a muffin/cupcake tin with liners (or grease liberally if you don’t have liners). This recipe made 18 muffins for me.

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Bake on 400 degrees for roughly 20 minutes, rotating the pan once at the 10 minute mark.

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Hey, while you’re waiting you could clean up the colossal kitchen mess you made. It’s not just me, right?

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Watch those babies rise!

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Remove the muffins when the tops are golden (as I mentioned, it takes about 20 minutes).

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These muffins are delicious! Crunchy on the outside, moist in the middle. Serve them up with some butter and raspberry jam. And a side of bacon. Always bacon.

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Pro Tip: Seal  the leftover muffins (if there are any) up tightly in a freezer bag and freeze for up to a month. I loved this recipe so much that I’m actually baking up a second batch while I’m writing this post to keep in the freezer. A second batch is always a great way to use up that pesky leftover buttermilk too.

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About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, cereal, going to shows, scarves, kettlecorn, Gwen Stefani, yoga, my nephews, my cat Reggie, and my home: Boston.
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4 Responses to Recipe: Buttermilk Corn Muffins

  1. KatieHal says:

    I LOVE corn muffins. Honey, hm, this intrigues me. Must try!

  2. Pingback: Recipe: I’m Sorry Brownies | Domestocrat

  3. Pingback: DIY: Homemade Buttermilk | Domestocrat

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