Ingredients
Dry Ingredients:
- 1 cup (120g) cornmeal (yellow or white – your choice)
- 1 cup (135g) all-purpose flour (unbleached, for tenderness)
- ¼ cup (50g) granulated sugar (sweetness that doesn’t overpower)
- 1 tsp baking powder (for lift)
- ½ tsp baking soda (balances the acidity from the sourdough)
- ½ tsp salt (enhances all those great flavors
Wet Ingredients:
- ½ cup (120g) sourdough starter (use a bubbly, unfed starter straight from the fridge)
- ¾ cup (180ml) buttermilk (adds creaminess and extra tang)
- 1 large egg (because structure and moisture matter!)
- ¼ cup (60ml) melted butter (unsalted for that rich, buttery flavor)
- 1 tbsp honey (an optional but glorious addition)
Optional Add-Ins:
- 1 cup of corn kernels (fresh, canned, or frozen—totally optional but adds texture)
- 1 diced jalapeño (if you’re feeling spicy).
Instructions
In a medium bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Set it aside.
In a separate (larger) bowl, whisk together the sourdough starter, buttermilk, egg, melted butter, and honey, if using. The sourdough starter might look a little lumpy—it’s fine. That’s just how it rolls.
Slowly pour the dry ingredients into the wet ingredients, using a spatula to gently fold the mixture. If you’re adding corn kernels or jalapeños, toss them in here. Don’t overmix—muffin batter is the one place where lumps = good.
Line your muffin tin with paper liners or grease it well. Use a scoop or spoon to portion the batter evenly into the wells—each about ¾ full.
Preheat your oven to 375°F (190°C). Bake the muffins for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for at least 10 minutes (I know it’s hard) before taking a bite.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 1 muffin
- Calories: 150-180
- Sugar: 4-6g
- Fat: 5-7g
- Saturated Fat: 2g
- Carbohydrates: 20-25g
- Protein: 4-5g
- Cholesterol: 30-40mg
Keywords: Sourdough Corn Muffins