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We hope you got insight from reading it, now let's go back to buttermilk corn muffins recipe. To make buttermilk corn muffins you need 9 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Buttermilk Corn Muffins:
- Get of large egg.
- You need of + 1/8 cups buttermilk plus a little more for brushing at the end.
- Use of sugar.
- Use of vegetable oil.
- Get of sour cream.
- Provide of + 1/4 cups all purpose flour.
- Take of corn meal (fine or medium ground).
- Take of baking powder.
- Use of salt.
Steps 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!.
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. Twist each muffin in place to loosen the edges from the pan. Delicious buttermilk cornbread muffins with a hint of sweetness. They're perfect with a pat of Or, if you really want a sweet corn muffin, try this Boston Market-style Cornbread.
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