Soft Cornmeal Muffins
Prep time
Cook time
Total time
Recipe type: Quick Bread - Muffins
Serves: 12 muffins
  • 1 & ¼ cups whole grain cornmeal
  • 1 cup + 2 tablespoons all purpose flour
  • 2 tablespoons corn starch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 & ¼ cups buttermilk
  • 2 eggs
  • 3 tablespoons maple syrup
  • 4 tablespoons melted butter
  1. Preheat the oven to 425ยบ. Prepare a 12 spot muffin tin by buttering each cup generously, or lining with papers.
  2. In a large bowl, whisk together the cornmeal, flour, cornstarch, baking powder and soda, and salt - set aside.
  3. In a smaller bowl, or a 4 cup measuring cup, whisk together the remaining ingredients: buttermilk, eggs, maple syrup and butter.
  4. Pour the wet ingredients into the bowl with dry ingredients and fold together gently, taking care not to over-mix; you want a shaggy looking batter and a small dry spot here or there is fine.
  5. Divide evenly in the prepared pan, filling each cup about ¾ full.
  6. Place the pan in the preheated oven for 10 minutes, reduce heat to 350, and bake about 7 more minutes, until a toothpick inserted in the center of a middle muffin comes out with just a few moist crumbs.
  7. Remove the muffins to a cooling rack - you can serve them warm right away, or once cooled, wrap tightly to store at room temperature for a couple days. They can be reheated in a low oven for about 10 minutes.
Recipe by The Creekside Cook at