Gourmet Muffins: The Secret Recipe for Cornmeal Muffins

🖨️ Print the recipe

The History of Corn Muffins

Cornmeal muffins have a rich history and are rooted in American culinary tradition. Originating in the American South, where corn was a staple crop, these muffins were popularized during the colonial era. They have evolved over time from simple cornbreads baked on a sheet pan to the softer, fluffier muffins we know today. They are especially popular in the southern and central United States, where they are often served as an accompaniment to dishes such as chili or soup.

Our wildflower honey brings a natural sweetness to the recipe that perfectly complements the rustic flavor of cornmeal. Try this recipe today and discover the authentic taste of corn muffins.

🔍 Summary
Information	Details
⏱️ Preparation time	10 minutes
🍳 Cooking time	15-20 minutes
⏲️ Total time	25-30 minutes
🔧 Difficulty level	Easy
🍽️ Portions	12 muffins
🔥 Calories per muffin	About 190 calories

Ingredients
1 cup all-purpose flour 1 cup corn flour 1 tablespoon baking powder 1/4 teaspoon salt 1/3 cup wildflower honey 2 large eggs 1 cup buttermilk (or fermented milk, see note below) 1/2 cup melted butter

Instructions
Preheat the oven to 200°C (400°F) and prepare a muffin tin. Mix flour, cornmeal, baking powder and salt. Beat the eggs, add the honey, buttermilk and melted butter. Combine the dry and wet mixtures. Fill the liners two-thirds full. Bake for 15-20 minutes. Let cool before serving.

Note: If you don't have buttermilk on hand, you can substitute milk with a tablespoon of white vinegar or lemon juice. Let sit for 10 minutes before using.

FAQ (Frequently Asked Questions)

FAQ and Tips
Question	Answer
How to make cornmeal muffins?	Our traditional American cornmeal muffin recipe calls for all-purpose flour, cornmeal, baking powder, salt, wildflower honey, eggs, buttermilk, and melted butter. Follow the detailed instructions on our site.
Where do cornmeal muffins come from?	Cornmeal muffins originated in the American South, where corn was a staple crop. They were popularized during colonial times and have evolved over time.
Where to buy corn flour for muffins?	You can use our homemade corn flour, made from unpopped corn kernels from our popcorn production plant. It will soon be available for purchase on our website.
Can you make cornmeal muffins without buttermilk?	Yes, if you don't have buttermilk, you can substitute milk with a tablespoon of white vinegar or lemon juice. Let sit for 10 minutes before using.
What type of honey is best for cornmeal muffins?	We recommend using our wildflower honey for this recipe. It provides a natural sweetness that perfectly complements the rustic flavor of the cornmeal.
Additional Tips for Improving Muffins
How to get perfectly cooked muffins?	For perfectly cooked muffins, check for doneness by inserting a toothpick into the center of a muffin. It should come out clean. If using a convection oven, reduce the baking temperature slightly.
How to store muffins to keep them fresh?	Let the muffins cool completely before placing them in an airtight container. They will keep well at room temperature for 2-3 days. For longer storage, refrigerate or freeze them.
Variations for muffins
Fruit muffins	Add 1 cup of fresh or dried fruit, such as blueberries, raspberries or cranberries, to the batter for fruit muffins. You can also add citrus zest for extra flavor.
Chocolate muffins	Stir 1/2 cup cocoa powder into the batter and add chocolate chips for indulgent chocolate muffins. You can also add a touch of cinnamon for flavor.
Salty muffins	Substitute grated cheese for the honey and add herbs like thyme or rosemary. You can also add pieces of ham or bacon for a savory version of corn muffins.