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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!
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Ingredients Equipment Method

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

Equipment

  • Muffin tin
  • Paper liners or cooking spray
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat the Oven:
  2. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it with cooking spray.
  3. Mix Dry Ingredients:
  4. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  5. Combine Wet Ingredients:
  6. In another bowl, whisk the buttermilk, melted butter, eggs, and vegetable oil until smooth.
  7. Mix the Batter:
  8. 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.
  9. Fill Muffin Tin:
  10. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  11. Bake:
  12. Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  13. Cool and Serve:
  14. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.