Southern Buttermilk Cornbread Muffins

Cornbread muffins
Southern buttermilk cornbread muffins

David Roth / Getty Images

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 12 servings
Yield: 12 muffins
Nutrition Facts (per serving)
152 Calories
5g Fat
23g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 152
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 14%
Cholesterol 27mg 9%
Sodium 312mg 14%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 4g
Vitamin C 0mg 1%
Calcium 81mg 6%
Iron 1mg 7%
Potassium 101mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These buttermilk cornbread muffins are so easy to make, taking only 10 minutes to prepare and a little longer than that to bake—they are super tasty, too. They combine everything you love about cornbread, but in muffin form. Flour, cornmeal, buttermilk, and butter are the main ingredients in this recipe, making them sweet, savory, and a delight to eat with any meal. 

Cornbread muffins are the perfect choice to serve with bean dishes, chili, or greens. If there are any leftovers, these Southern cornbread muffins are perfect for breakfast, too, alongside some fried eggs and bacon.


  • 4 tablespoons unsalted butter, melted and cooled, plus more for the pan

  • 1 cup all-purpose flour

  • 1 1/2 cups yellow cornmeal

  • 2 tablespoons granulated sugar, or to taste

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/4 cups buttermilk

  • 1 large egg

Steps to Make It

  1. Position a rack in the center of the oven and heat to 400 F. Grease a 12-cup muffin pan.

  2. In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk together the buttermilk, egg, and melted butter.

  4. Pour dry mixture into the wet ingredients and stir just until moistened.

  5. Fill muffin cups about 2/3 full.

  6. Bake for 13 to 15 minutes, until the muffins begin to brown on top and a toothpick inserted into the center comes out clean.


  • Don't overmix the batter; stir until just moistened. Otherwise, the muffins could come out tough.
  • Corn muffins tend to get dry from being overcooked. Temperatures from oven to oven can be different so watch as your muffins get near the suggested baking time to make sure you don't need to pull them out sooner. The toothpick test is handy to ensure they are done.
  • Place on a wire rack after pulling out of the oven so cooler air can get to the bottom of the muffin pan. Your muffins can actually keep cooking if you don't—thus, drying out your corn muffins.  
  • If you don't have buttermilk, you can make your own by using regular milk and adding a teaspoon or so of lemon juice or apple cider vinegar. Let it stand for several minutes before using.


There are many ingredients you can add into these Southern cornbread muffins. Here are a few suggestions.

  • 1/4 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup sliced green onions
  • 1 small jalapeño pepper, sliced thinly
  • 2 to 3 pieces of cooked bacon, crumbled

How to Store and Freeze Southern Cornbread Muffins

These muffins will keep at room temperature, covered, for a day or two. They're especially good split in half and toasted in a cast-iron pan, with a little bit of butter.

If you have leftovers and want to keep them longer, wrap them individually in foil and transfer to a zip-close plastic bag and freeze for up to six months. Defrost them in a low oven (350 F) for about 10 minutes, or until completely heated through. Alternatively, defrost them at room temperature and then split them in half and toast them in a hot skillet with butter.