Cornmeal Muffins
Back to Recipes & MoreIngredients
- 1 cup + 1 tbsp (133 g) all-purpose flour
- 1 cup (132 g) fine cornmeal
- 2 tsp (10 g) baking powder
- 1 tsp (6 g) salt
- ½ tsp (2 g) baking soda
- ⅔ cup + 1 tbsp (182 ml) buttermilk
- ⅓ cup (76 g) butter, melted
- ⅓ cup (72 g) Redpath® Golden Yellow Sugar
- ¼ cup (50 g) Redpath® Granulated Sugar
- 3 tbsp (45 ml) canola or vegetable oil
- 1 tbsp (15 ml) honey
- 2 eggs, lightly beaten
Equipment
Instructions
Step 1
Preheat the oven to 425°F (218°C).
Step 2
With a pastry brush, liberally grease a muffin tin with softened butter. Brush around the rims of each well to prevent muffin tops from sticking.
Step 3
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda until thoroughly combined.
Step 4
In a bowl, whisk together the buttermilk, melted butter, Redpath® Golden Yellow Sugar, Redpath® Granulated Sugar, oil, honey, and eggs until well mixed.
Step 5
Pour the wet ingredients into the dry ingredients. With a rubber spatula, fold the wet ingredients just until no streaks of flour remain; do not overmix. Mixture will be lumpy.
Step 6
With a large ice cream scoop or spoon, divide batter into the greased muffin tin. Fill each well about ¾ full.
Step 7
Place muffin tin into the preheated oven and bake for 7 minutes or until batter has risen above the rim of the well. Reduce heat to 350°F (177°C). Bake for an additional 10 minutes or until a skewer inserted into the centre of a muffin comes out clean.
Step 8
Remove from the oven. Let cool slightly in pan; 5 minutes. Carefully remove muffins from the pan and place onto a wire cooling rack to cool completely.
