# What You’ll Need:
→ Dry Ingredients
01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup buttermilk
09 - 1/3 cup unsalted butter, melted and cooled
→ Flavor Additions
10 - 1/2 cup barbecue sauce, sweet and smoky variety
11 - 1/2 cup shredded sharp cheddar cheese
12 - 1/4 cup chopped scallions or chives, optional
# How To Make:
01 - Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners or apply nonstick spray to each cup.
02 - In a large mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, buttermilk, and melted butter until the mixture is smooth and well combined.
04 - Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Avoid overmixing as this results in dense muffins.
05 - Swirl in the barbecue sauce, cheddar cheese, and scallions, folding a few times to create a marbled effect. Do not fully incorporate the barbecue sauce for optimal visual appearance.
06 - Divide batter evenly among the muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
