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Healthy & Delicious: Buttermilk Corn Muffins Recipe

This recipe yields 15 healthy and delicious buttermilk corn muffins. Combining yellow cornmeal, all-purpose flour, and leavening agents with low-fat buttermilk, vegetable oil, and egg whites, these muffins are light, tender, and perfect for breakfast or as a versatile side dish. They are low-sodium, sugar-conscious, and vegetarian.
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Course Breakfast
Cuisine American
Servings 15 people
Calories 1725.9 kcal

Equipment

  • 2 Mixing Bowls One for dry ingredients, one for wet.
  • 1 Whisk For thoroughly combining ingredients.
  • 1 Measuring Cups/Spoons For precise ingredient measurements.
  • 1 Standard Muffin Tin 12 or 15 cup capacity.
  • 1 Rubber Spatula For gentle mixing and scraping bowls.

Ingredients
  

Main

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups low fat buttermilk
  • 3 tablespoons vegetable oil
  • 2 large egg whites lightly beaten
  • Cooking spray

Instructions
 

  • Preheat your oven to 400°F (200°C) and coat a standard 12 or 15-cup muffin tin with cooking spray or line with paper liners.
  • In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and baking soda until well combined.
  • In a separate medium mixing bowl, lightly beat the egg whites, then whisk in the low-fat buttermilk and vegetable oil until thoroughly blended.
  • Pour the wet ingredients into the dry ingredients.
  • Using a rubber spatula, mix gently until the dry ingredients are just moistened. A few lumps are acceptable; avoid overmixing.
  • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  • Bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  • Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
  • Carefully transfer the muffins to a wire rack to cool completely before serving.

Notes

Achieving tender muffins hinges on proper mixing; combine wet and dry ingredients only until just moistened, with a few lumps still present, to avoid gluten development and a tough texture. Ensure your leavening agents (baking powder and soda) are fresh for optimal rise. For a richer flavor, consider using full-fat buttermilk and slightly browning the vegetable oil before incorporating it. A touch of grated sharp cheddar or a few kernels of fresh or frozen corn can elevate both flavor and texture. Do not overfill muffin cups to ensure even baking and a beautiful dome.