Buttermilk Sourdough Cornbread Muffins #MuffinMonday

These buttermilk sourdough cornbread muffins are fluffy and buttery with a hint of coconut flavor from two tablespoons of coconut oil. They make a great breakfast or snack but go equally well served with chili or stew. 

I have coconut oil in the pantry because our younger daughter uses it for the great granola that she makes but I never thought about using it in a muffin. That is, until I saw a recipe for sourdough discard cornbread on The Clever Carrot. 

The addition of just the two tablespoons of coconut oil adds a really subtle coconut flavor that we found delightful. I saved one for my mom and she agreed. The original recipe wasn’t for muffins so I did quite a bit of adapting to stick to my preferred easy mix muffin method. All in all, this recipe got a “would make again” rating. 

Buttermilk Sourdough Cornbread Muffins

As mentioned above, this recipe is adapted from one on The Clever Carrot.  The original makes an 8x8 inch or 23x23cm pan of cornbread. 

Ingredients

1/2 cup or 113g unsalted butter, plus more for greasing pan 

2 tablespoons coconut oil

1 cup or 125g flour

1/2 cup or 90g cornmeal

1/3 cup or 66g granulated sugar 

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon fine sea salt

1/2 cup or 100g sourdough discard

1/2 cup or 120ml buttermilk

2 large eggs, at room temperature

1 teaspoon vanilla extract

Method

Preheat the oven to 350°F or 180°C. Prepare a 9-cup muffin pan by greasing it or lining it with muffin liners. 

In a microwavable bowl, soften the butter and coconut oil with a few quick zaps, stirring well in between. (Or soften the butter and coconut oil over low heat in a small pot.) The mixture doesn’t need to be liquid, just softened and well combined.

In a large mixing bowl, whisk together the flour, sugar, cornmeal, baking powder, baking soda and salt.

Whisk the butter mixture, sourdough starter, buttermilk, eggs, and vanilla together in a large mixing bowl. 

Pour the wet ingredients into the dry ingredients bowl and fold them together till all the flour and cornmeal are completely moistened. 

Divide the batter between your nine muffin cups.

Bake in the preheated oven for 20-25 minutes or until a wooden skewer comes out clean. Remove from the oven and leave to cool for a few minutes. Remove the muffins from the pan and set on a wire rack to cool.

Serve warm or at room temperature. 

Enjoy! 

Happy Muffin Monday! Yep, it’s the last Monday of the month and I can hardly believe it’s already March! This year is flying by. Check out the muffin recipes my fellow bloggers are sharing today:

• Bacon and Whiskey Maple Muffins from A Day in the Life on the Farm
• Buttermilk Sourdough Cornbread Muffins from Food Lust People Love
• Chocolate Chip Banana Muffins from Jolene's Recipe Journal
• Heart Healthy Coconut Carrot Muffins from Magical Ingredients
• Sourdough Chocolate Chunk Muffins from Zesty South Indian Kitchen
• Vanilla White Chocolate Chunk Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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