Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together buttermilk, egg, melted butter, and oil.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 15–18 minutes or until golden brown and a toothpick inserted comes out clean.
Notes
Store muffins in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat at 325°F (160°C) for 10 minutes for best texture.