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Moist Buttermilk Corn Muffins Recipe for Perfect Breakfast

Tender, delicious Buttermilk Corn Muffins with a touch of sweetness—perfect alongside a bowl of chili or as a quick breakfast with butter and jam.

The buttermilk keeps these muffins moist and tender. These homemade cornbread muffins are simple, reliable, and likely to become favorites.

Buttermilk Corn Muffins on a rectangular, white tray.

Why You Must Make

  • This recipe is adapted from an early Ina Garten column and captures her straightforward, comforting approach to baking.
  • Making muffins rather than a loaf makes it easy to freeze leftovers for snacks, quick breakfasts, or to serve with other meals.
  • Buttermilk adds tenderness: the lactic acid helps relax gluten strands so the crumb stays soft and moist.
  • These slightly sweet corn muffins pair beautifully with chili, soups, casseroles, or simply with butter and jam for breakfast.

I bake a batch whenever chili is on the menu and buttermilk is in the fridge. They’re equally nice with fajitas, soups, or as a warm snack straight from the oven with a pat of cold butter.

Buttermilk Corn Muffin Ingredients on a metal sheet pan with labels.

Ingredient Notes

  • Kitchen staples – all-purpose flour, sugar, salt, milk.
  • Butter – salted or unsalted is fine; melt before adding.
  • Buttermilk – if you don’t have store-bought buttermilk, make a quick substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk; let rest 5–10 minutes.
  • Egg – use a large egg at room temperature for easier incorporation.
  • Yellow cornmeal – medium-grind cornmeal gives a pleasant texture; common brands like Quaker or Bob’s Red Mill work well.
  • Baking powder – make sure it’s fresh. To test, drop a spoonful in hot water; fresh baking powder will bubble vigorously. Old baking powder will prevent proper rise.
Buttermilk Corn Muffin cut in half with a pat of butter on a square white plate.

How to Make Corn Muffins

Muffin tin with paper liners.
Line muffin tin with paper liners.
Melted butter, milk, buttermilk and egg mixed in a bowl.
Mix together melted butter, buttermilk, milk and egg.
Dry ingredients added to bowl.
Add dry ingredients.
Dry ingredients mixed into wet ingredients.
Stir gently with a rubber spatula until just combined.
Muffin dough scooped into muffin tin, then baked.
Scoop batter into the tin and bake.
Buttermilk Corn Muffin cut in half with a pat of butter on a square white plate
Serve warm with butter or jam.
Photo of ingredients from 2010 with our first sweet lab, Lambeau.

Recipe Tips

  • Cornbread is a quick bread that relies on baking powder (or baking soda) for leavening rather than yeast.
  • Use baking powder, not baking soda, for this recipe. Both milk and buttermilk provide mild acidity to work with baking powder.
  • Mix dry ingredients in one bowl and wet ingredients in another, then fold them together. This minimizes over-mixing and prevents tough muffins with peaked tops.
  • Use a rubber spatula or wooden spoon rather than a hand mixer to avoid overbeating the batter.
  • Portion the batter with a large scoop so muffins are uniform in size and bake evenly.
  • Test for doneness with a toothpick or by gently pressing the muffin top: it should spring back and the toothpick should come out clean.

Frequently Asked Questions

What can I add to this cornbread recipe?

Popular additions include diced jalapeños and sharp cheddar, corn kernels with diced red pepper and basil, chopped bacon or ham with shredded cheese, dried cranberries, or steamed chopped spinach with scallions and cheese.

Can corn muffins be frozen?

Yes. Cool completely, place in a freezer-safe bag, remove excess air, and freeze. Reheat in the microwave or oven for a quick breakfast or snack.

Are cornbread muffins gluten-free?

This recipe uses all-purpose wheat flour and contains gluten. To make gluten-free muffins, substitute a gluten-free flour blend formulated for baking.

How many calories in one muffin?

Using the ingredients listed here, one muffin is approximately 188 calories. To lower calories, reduce sugar, swap some all-purpose flour for whole wheat, or add vegetables and reduce fat slightly.

You May Also Like:

  • Pumpkin Muffins
  • Refrigerator Bran Muffins
  • Zucchini Muffins
  • Double Cherry Muffins
  • Blueberry Sour Cream Muffins
  • More easy breakfast recipes

Next time you make chili or a spicy soup, add a batch of these buttermilk corn muffins to the table. They’re equally lovely for breakfast with butter and jam.

Stay connected on social media and tag the author if you try the recipe. If you enjoyed it, please rate it in the recipe card.

Buttermilk Corn Muffins featured image
The Recipe:

Buttermilk Corn Muffins

Prep Time
10 minutes
Cook Time
22 minutes
Total Time
32 minutes
Yield
12 muffins

Sweet and tender corn muffins made with buttermilk

Ingredients

  • ½ cup butter (4 ounces), melted
  • ½ cup buttermilk
  • 3 tablespoons milk
  • 1 egg
  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • ½ cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 325ºF. Grease or line a 12-count muffin tin.
  2. Combine melted butter with buttermilk, milk, and egg.
  3. Sift dry ingredients and add to the milk mixture.
  4. Stir until just combined—do not overmix.
  5. Fill muffin cups about 2/3 full with batter.
  6. Bake about 22 minutes, until firm and golden. Test with a toothpick or by pressing the top; it should spring back.

Notes

To test for doneness, insert a toothpick into the center of a muffin; it should come out clean. Make sure your baking powder is fresh. Adapted from Ina Garten.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving:
Calories: 188
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 37mg
Sodium: 388mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 9g
Protein: 3g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment or share a photo of your muffins. Tag the author if you post on social media.

© Liz Berg
Cuisine: American, Southern
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Category: Bread