Best Ever Corn Muffins

I have been making these corn muffins for several years and they always get rave reviews. I know what you are thinking, they are just corn muffins. Trust me, these have amazing flavor and texture and so hard to eat just one. They have a slight sweetness but just the right amount. These Best Ever Corn Muffins taste way better than the Jiffy boxed kind! They pair great with soups, chili, roasts, and would be great for summer barbecues! I originally made these as corn dog muffins here but thought they needed their own post since I make them often. They reheat and freeze wonderfully. That makes them great for a party since you can make them ahead and warm them right beforehand.

Best Ever Corn Muffins
Source: Six Sister’s Stuff, originally Iowa Girl Eats
Makes approximately 12 muffins or 48 mini muffins

Ingredients:
1/2 cup unsalted butter, melted
1/2 cup sugar
2 eggs
1 cup buttermilk*
1/2 tsp. baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 tsp. salt

Directions:
Preheat oven to 375 degrees.  Spray a muffin pan with cooking spray, set aside.

In a medium sized bowl, stir together the melted butter and sugar until incorporated. Add in eggs and whisk together.  Pour in buttermilk and stir to combine.

In a separate bowl, whisk together the baking soda, cornmeal, flour, & salt. In two batches, whisk dry ingredients into wet ingredients until fully incorporated.  Batter will be lumpy.

Using a large scoop, scoop batter into prepared muffin tin filling approximately 2/3 full.

Bake for approximately 8 to 12 minutes, until muffins are golden brown and a toothpick inserted comes out clean. Remove muffins from oven and cool in the pan for a few minutes.  Run a knife around the edge of each muffin and pop them out. Serve warm.

Store leftovers in an airtight container in the refrigerator.  The leftovers taste great, just heat them in the microwave for approximately 20 seconds or so. These also freeze really well.

Notes:
*Can use mini muffin tins, bake for 8 minutes.
*To sub for buttermilk, add 1 tbsp. vinegar to a 1 cup measuring cup, fill the rest of the way full and allow to stand for 10 minutes. Use as directed in recipe.