Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, buttermilk corn muffins. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Buttermilk Corn Muffins is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Buttermilk Corn Muffins is something which I have loved my whole life. They’re nice and they look wonderful.
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. The aroma of home-baked corn muffins is almost as good as eating them!
To begin with this particular recipe, we must prepare a few ingredients. You can cook buttermilk corn muffins using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Buttermilk Corn Muffins:
- Get 1 large egg
- Get 1 + 1/8 cups buttermilk plus a little more for brushing at the end
- Take 1/3 cup sugar
- Make ready 1/4 cup vegetable oil
- Make ready 3 Tablespoons sour cream
- Get 1 + 1/4 cups all purpose flour
- Make ready 3/4 cup corn meal (fine or medium ground)
- Take 4 teaspoons baking powder
- Prepare 1/4 teaspoon salt
Buttermilk Corn Muffins. this link is to an external site that may or may not meet accessibility guidelines. 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.
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!
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. 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 is going to wrap it up for this special food buttermilk corn muffins recipe. Thank you very much for your time. I’m confident you will make this at home. There is 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!
