# 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
11 - 1/2 cup shredded sharp cheddar cheese
12 - 1/4 cup chopped scallions or chives, optional
# How-To:
01 - Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners or grease thoroughly with nonstick spray.
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 cooled melted butter until smooth and fully incorporated.
04 - Pour wet ingredient mixture into dry ingredients and gently fold together using a spatula until just combined. Do not overmix the batter.
05 - Swirl barbecue sauce, cheddar cheese, and scallions into batter, folding a few times to create a marbled effect. Avoid completely mixing to preserve appearance.
06 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
