Tender smoky cornbread muffins (Print)

Golden cornbread muffins with smoky barbecue sauce, cheddar, and scallions for a flavorful twist.

# Components:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup buttermilk
09 - 1/3 cup unsalted butter, melted and cooled

→ Flavor Additions

10 - 1/2 cup barbecue sauce, sweet and smoky
11 - 1/2 cup shredded sharp cheddar cheese
12 - 1/4 cup chopped scallions or chives, optional

# Directions:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with nonstick spray.
02 - In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth and fully incorporated.
04 - Pour wet ingredients into the dry mixture and gently fold together until just combined. Do not overmix to maintain tender crumb structure.
05 - Swirl in barbecue sauce, cheddar cheese, and scallions by folding a few times to create a marbled effect. Avoid fully mixing to preserve visual appeal.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full to allow room for rising.
07 - Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean with no wet batter.
08 - Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • Quick and easy to make in just 35 minutes from start to finish
  • Perfect balance of sweet cornbread and savory barbecue flavors
  • Beautiful marbled appearance with swirls of BBQ sauce and melted cheese
  • Ideal for meal prep—freezes beautifully and reheats like a dream
  • Versatile enough to serve as a side dish, snack, or party appetizer
  • Kid-friendly and crowd-pleasing for all ages
02 -
  • Choose a sweet and smoky barbecue sauce for the best flavor balance—avoid overly vinegary sauces that might overpower the cornbread
  • Room temperature eggs and buttermilk mix more easily and create a smoother batter
  • Use paper liners for easy cleanup and perfect portion control at parties
  • Don't skip the cooling time in the pan—it helps the muffins set and prevents them from falling apart
  • These muffins freeze exceptionally well; wrap individually in plastic wrap and store in a freezer bag for up to 3 months
  • Reheat frozen muffins in a 300°F oven for 10-12 minutes or microwave for 30-45 seconds until warmed through
  • For extra-moist muffins, brush the tops with melted butter immediately after removing from the oven
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