Cornbread muffins are a classic comfort food with a golden crust and tender crumb. These versatile muffins pair beautifully with savory dishes or can be enjoyed on their own with a pat of butter and drizzle of honey. Whether you’re hosting a BBQ, making chili, or simply craving a snack, these cornbread muffins will hit the spot!
Equipment:
- Muffin tin
- Paper liners or cooking spray
- Mixing bowls
- Whisk
- Spatula
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup vegetable oil
- Optional: 1/2 cup shredded cheese or diced jalapeños for extra flavor
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it with cooking spray. - Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. - Combine Wet Ingredients:
In another bowl, whisk the buttermilk, melted butter, eggs, and vegetable oil until smooth. - Mix the Batter:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. If adding cheese or jalapeños, fold them in now. Be careful not to overmix; the batter should be slightly lumpy. - Fill Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. - Bake:
Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. - Cool and Serve:
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Presentation Ideas:
- Serve in a basket lined with a gingham cloth for a rustic feel.
- Add a small pot of whipped honey butter or spicy jalapeño butter on the side.
Tips:
- Substitute half of the cornmeal with whole wheat flour for a heartier texture.
- Make mini muffins for a bite-sized treat—reduce baking time to about 10–12 minutes.
- Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Cornbread muffins are a timeless favorite that are as easy to make as they are delicious. With their golden crust and fluffy interior, they’re the perfect addition to any meal or a satisfying snack on their own. Whip up a batch and enjoy the warm, comforting flavors!
Cornbread Muffins Recipe
Light, fluffy, and slightly sweet, these cornbread muffins are perfect as a side for soups, chili, or BBQ. Easy to make and irresistible to eat!
Equipment
- Muffin tin
- Paper liners or cooking spray
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar adjust to taste
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk or regular milk with 1 tablespoon vinegar
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1/4 cup vegetable oil
- Optional: 1/2 cup shredded cheese or diced jalapeños for extra flavor
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it with cooking spray.
- Mix Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk the buttermilk, melted butter, eggs, and vegetable oil until smooth.
- Mix the Batter:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. If adding cheese or jalapeños, fold them in now. Be careful not to overmix; the batter should be slightly lumpy.
- Fill Muffin Tin:
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake:
- Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
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