Buttermilk Corn Muffins. 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.
Buttermilk Corn Muffins. this link is to an external site that may or may not meet accessibility guidelines. And while each treat is moist and corny on its own. The aroma of home-baked corn muffins is almost as good as eating them!
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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.
Alright, don't linger, let's approach this buttermilk corn muffins formula with 9 materials which are absolutely easy to receive, and we have to process them at the very least through 6 actions. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements Buttermilk Corn Muffins:
- Require 1 of large egg.
- Provide 1 for + 1/8 cups buttermilk plus a little more for brushing at the end.
- You need 1/3 cup for sugar.
- Provide 1/4 cup - vegetable oil.
- Provide 3 Tablespoons sour cream.
- You need 1 of + 1/4 cups all purpose flour.
- Need 3/4 cup corn meal (fine or medium ground).
- You need 4 teaspoons for baking powder.
- Provide 1/4 teaspoon of salt.
MORE+ LESS 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. You can serve these next to eggs or.
Buttermilk Corn Muffins how to cook:
- 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!.
Serve these moist muffins warm and with plenty of butter. They bake best in heavy-duty (heavier weight) muffin pans. Buttermilk Cornbread Muffins from Weaver D's. 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.
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