These golden buttermilk corn muffins are a delightful twist on the classic recipe, offering a moist and tender crumb with a hint of sweetness.
Preheat your oven to 400°F (200°C) and prepare a 12-cup muffin tin by greasing or lining with paper liners.
Ensure the oven is fully preheated to achieve even baking.
In a large mixing bowl, combine the yellow cornmeal and fresh buttermilk. Let this mixture sit for 5 minutes.
Allowing the cornmeal to soak in the buttermilk enhances the texture of the muffins.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, fine salt, and granulated sugar.
Sifting the dry ingredients can help avoid lumps.
In a separate bowl, beat the large egg and melted unsalted butter together until well combined. Add this mixture to the cornmeal mixture and stir.
Ensure the butter is not too hot to prevent cooking the egg.
Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing to keep the muffins tender.
Stop mixing as soon as the batter comes together; lumps are okay.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool slightly before serving warm.
Serve with a dollop of butter or honey for added flavor.
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