Best 3 Buttermilk Corn Muffins Recipes
Indulge in the delectable goodness of buttermilk corn muffins, a classic Southern treat that combines the tangy flavor of buttermilk with the sweet crunch of corn. These muffins are incredibly moist and fluffy, with a tender crumb that melts in your mouth. The addition of sweet corn kernels adds a delightful texture and a burst of natural sweetness, making these muffins irresistible. Perfect for breakfast, brunch, or as a delightful snack, buttermilk corn muffins are a versatile treat that can be enjoyed on any occasion.
In this article, we've compiled a collection of buttermilk corn muffin recipes that cater to various dietary preferences and tastes. From classic buttermilk corn muffins to gluten-free and vegan variations, you'll find the perfect recipe to satisfy your cravings. Each recipe includes step-by-step instructions, making it easy for bakers of all skill levels to create these delicious muffins at home. So, preheat your oven and get ready to embark on a culinary journey that will leave you craving more.
BLUEBERRY BUTTERMILK CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
- In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.
- Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
- Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
MINI BUTTERMILK CORN MUFFINS
Steps:
- Preheat oven to 400 degrees. Coat 16 mini muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder and salt in medium bowl. Whisk sour cream, buttermilk and egg in another medium bowl. Whisk in melted butter. Stir in dry ingredients. Add corn kernels and dill; fold just to incorporate. Divide among prepared muffin cups (about generous 1 Tbsp. per cup). Bake mini muffins until puffed and brown around edges, 13 to 15 minutes (tops will not brown). Cool slightly. Remove muffins from pan. Serve slightly warm or at room temperature.
BUTTERMILK CORN MUFFINS
Steps:
- Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening. In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups. Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.
Tips:
- Use fresh ingredients: Fresh buttermilk and cornmeal will give your muffins the best flavor and texture.
- Don’t overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups 2/3 full: This will help the muffins rise properly and prevent them from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let the muffins cool for a few minutes before serving: This will help them hold their shape.
Conclusion:
Buttermilk corn muffins are a delicious and easy-to-make breakfast or snack. They're perfect for summer picnics or potlucks, and they can also be enjoyed as a quick and easy meal on the go. With a few simple ingredients and a little bit of time, you can have a batch of these delicious muffins ready to enjoy in no time. So next time you're looking for a tasty and satisfying treat, give these buttermilk corn muffins a try!
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