Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, buttermilk corn muffins. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Buttermilk Corn Muffins is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Buttermilk Corn Muffins is something that I’ve loved my whole life.
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.
To get started with this recipe, we must first prepare a few components. You can have buttermilk corn muffins using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Buttermilk Corn Muffins:
- Take 1 large egg
- Take 1 + 1/8 cups buttermilk plus a little more for brushing at the end
- Take 1/3 cup sugar
- Get 1/4 cup vegetable oil
- Take 3 Tablespoons sour cream
- Prepare 1 + 1/4 cups all purpose flour
- Take 3/4 cup corn meal (fine or medium ground)
- Prepare 4 teaspoons baking powder
- Prepare 1/4 teaspoon salt
The aroma of home-baked corn muffins is almost as good as eating them! 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. Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too.
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. 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. 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.
So that’s going to wrap it up with this exceptional food buttermilk corn muffins recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
