June 21, 2019
Soft cornbread muffins for the start of summer!
Happy First Day of Summer!
It’s June 21, and with the start of summer comes these Brown Butter Basil Cornbread Muffins. These simple muffins are the perfect side to your barbecue. Pair them with a burger and baked beans, and you have a complete summer meal.
Basil just goes so perfectly in these muffins. They had such a bright, herby flavor to the rich muffin – perfect for the summer!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Brown Butter Basil Cornbread Muffins.
- 2 teaspoons white balsamic vinegar or lemon juice
- 1 cup milk ((any type))
- 12 tablespoons 1-1/2 sticks unsalted butter
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/3 cup maple syrup
- 1-1/2 cups cornmeal
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup fresh basil, chopped
- Preheat oven to 350 degrees F. Grease a 12-cavity muffin pan. Set aside.
- Add the vinegar or lemon juice to the milk to make buttermilk. Allow to sit for at least 5 minutes.
- In a small saucepan over low heat, heat the butter until a deep golden brown and the solids are visible. Allow to cool slightly. Set aside.
- In a large bowl, whisk together the eggs, yogurt, and maple syrup. Whisk in the buttermilk and brown butter. Fold in the cornmeal, flour, baking powder, baking soda, salt, and chopped basil. Scoop about 1/3 cup of batter per muffin into the muffin pan. Bake muffins for 7-10 minutes or until a toothpick inserted in the center comes out clean. Enjoy warm with butter!
