Savory Cornbread Muffins with Oatmeal  

Ingredients

​See recipe card for exact amounts.

Ingredient Notes and Substitutions

• Cornmeal: I use yellow cornmeal, white can be used.  
• Flour: Whole wheat flour gives the muffins hearty texture and flavor. It’s also considered healthier than all purpose flour. Healthline has a great article highlighting 9 Health Benefits of Whole Grains, so check that out (after you make these muffins, of course) You can can us ap flour if you don’t have wheat.
• Oats: I use old-fashioned rolled oats, you can use quick oats if that’s what you have. 
• Milk: I use buttermilk because it adds moisture and a slight tang to these muffins, creating a tender texture and enhancing their overall flavor. Its acidity also reacts with the baking soda, helping the muffins rise beautifully and stay soft. For best results, use real buttermilk, but a DIY substitute works in a pinch! See how to make it below. 
• Eggs: I usually let large eggs come to room temperature for an hour or two before I make these. But, I get it if you don’t have that kind of time, it will be okay if you use cold eggs. 
• Oil: I use canola oil but vegetable oil works too. 
• Leavening & Seasoning: The combination of baking powder, baking soda, and salt helps the muffins rise and enhances their flavor. Be sure to measure accurately for the best texture!

How to Make Corn Muffins with Oatmeal

1. Preheat the oven to 400° and spray a 12 cup muffin tin with nonstick cooking spray.
2. Combine the buttermilk, oats and cornmeal in a medium bowl and set aside so the oats can soften a little while you measure and mix the dry ingredients. 
3. In a large bowl mix the flour, baking powder, baking soda, and salt, make a well in the center of the flour. 
4. Stir the eggs, brown sugar, and oil into the cornmeal mixture. Pour into the well of the cornmeal oat mixture and stir just until combined. Do not over-mix. 
5. Divide batter evenly between 12 prepared muffin cups.
6. Bake for 14-17 minutes or until golden brown. Run a knife around the edges of the muffins and remove them from the pan and cool on a wire rack.

Tips

• I use a large spoon to mix the batter, a rubber spatula or wooden spoon will also work fine. 
• Don’t over-mix the muffin batter or it will become dense, tough and chewy. 

How to Make a Buttermilk Substitute

Don’t have buttermilk? To make a substitute for 1 1/4 cups of buttermilk, add 1 tablespoon + 1 teaspoon lemon juice or white vinegar to a measuring cup. Then, fill with milk (whole or 2% works best) to reach 1 1/4 cups total. Stir and let sit for 5–10 minutes until slightly thickened and curdled. Use as you would regular buttermilk in the recipe.

How to Store Cornbread Muffins

Store in an airtight container for a few days. As with all home-baked goods these are best enjoyed fresh and start to dry out after a few days. 

Can You Freeze Cornbread Muffins

Yes! Wrap individual muffins in plastic wrap, then place them in a zip-top freezer bag. Be sure the muffins are completely cool before freezing to prevent them from becoming soggy when thawed. To thaw, leave them at room temperature for a couple of hours or place them in the refrigerator for a longer time.

These muffins are the perfect accompaniment to these dishes!

Slow Cooker Chicken Stew

Made with wholesome ingredients, it’s the perfect way to warm up on chilly nights.

One-Pan Chili Mac

Just as quick and easy as the popular boxed dinner but a little better for you.

Country Style Ribs

Tender and juicy ribs are cooked in the air fryer and ready in 20 minutes.