Recipe of Ultimate Buttermilk Corn Muffins

Buttermilk Corn Muffins Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

These are my sister-in-law's favorite "plain" muffin and can put bakery corn muffins to shame! These corn muffins were pretty good.

Here is the best “Buttermilk Corn Muffins” recipe we have found until now. This will be really delicious.

Ingredients of Buttermilk Corn Muffins

1. You need 1 of large egg.
2. It’s 1 of + 1/8 cups buttermilk plus a little more for brushing at the end.
3. Take 1/3 cup of sugar.
4. It’s 1/4 cup of vegetable oil.
5. Prepare 3 Tablespoons of sour cream.
6. Prepare 1 of + 1/4 cups all purpose flour.
7. Make ready 3/4 cup of corn meal (fine or medium ground).
8. It’s 4 teaspoons of baking powder.
9. It’s 1/4 teaspoon of salt.

You can serve these next to eggs or.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 next to your.These Buttermilk Corn Muffins are wonderful for breakfast, and just as delicious served alongside a bowl of chili.

Buttermilk Corn Muffins step by step

1. Preheat the oven to 400F..
2. In a large mixing bowl, whisk together the egg, buttermilk, sugar, vegetable oil, and sour cream until they're thoroughly incorporated..
3. 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..
4. 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)..
5. 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. ;) ).
6. Enjoy!.

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.

Just slather on some melted butter and more of our delicious Tomato Jam!These muffins taste best when served right out of the oven but Hi Jenn, Wondering if I can use buttermilk instead of whole milk?I don't want to waste it and only.Twist each muffin in place to loosen the edges from the pan.These Buttermilk Corn Muffins come from Big Oven.