Golden cornbread muffins with smoky notes, soft crumb, and a cheesy, savory swirl.
# Ingredient List:
→ 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 variety
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 standard 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 together until smooth and fully incorporated.
04 - Add wet ingredients to dry ingredients and gently fold together using a spatula until just combined. Do not overmix to maintain tender crumb structure.
05 - Swirl in barbecue sauce, cheddar cheese, and scallions by folding gently several times to create a marbled effect. Avoid fully mixing to preserve visual appeal.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center emerges clean with no wet batter.
08 - Cool muffins in tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
