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Cornbread Muffins Recipe

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4.2 from 7 reviews

These Cornbread Muffins are a delightful blend of sweet and savory flavors, perfect for breakfast, a snack, or as a side for your favorite meals. Made with a combination of all-purpose flour and yellow cornmeal, enriched with honey and butter, they offer a moist texture with a golden crust. Quick and easy to prepare, these muffins bake up fluffy with a hint of sweetness that pairs beautifully with honey or butter.

Ingredients

Dry Ingredients

  • 1 ¼ cup (150 g) all-purpose flour
  • ¾ cup (115 g) yellow cornmeal
  • ¼ cup (65 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt
  • ¼ teaspoon baking soda

Wet Ingredients

  • 1 cup milk of choice
  • 2 large eggs
  • 2 tablespoons honey
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven: Set your oven to 400℉ (204℃) to ensure it's hot and ready for baking the muffins.
  2. Prepare the muffin pan: Lightly grease a 12-cup muffin pan with cooking spray or softened butter to prevent sticking and set aside.
  3. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, and baking soda. Stir them together to distribute evenly.
  4. Combine wet ingredients: In a small bowl or a 2-cup measuring cup, whisk together the milk, eggs, and honey until well blended.
  5. Melt the butter: Gently melt the unsalted butter either in short 10-second intervals in the microwave or on low heat in a saucepan, then add to the wet mixture.
  6. Mix batter: Pour the milk mixture and melted butter into the bowl with the dry ingredients. Stir gently until all ingredients are just combined; avoid overmixing to keep muffins tender.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin wells, filling each about two-thirds full to allow space for rising.
  8. Bake the muffins: Place the muffin pan in the preheated oven and bake for 13 to 16 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly browned.
  9. Cool the muffins: Remove the pan from the oven and let the muffins cool in the pan for 5 minutes before transferring them onto a wire rack to cool further.
  10. Serve and enjoy: Enjoy the muffins warm or at room temperature, perhaps with a pat of butter or an extra drizzle of honey.
  11. Storage instructions: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 1 month to maintain freshness.

Notes

  • Do not overmix the batter to keep the muffins light and fluffy.
  • Milk of choice can be dairy or plant-based, depending on preference.
  • Use fresh baking powder and baking soda for best rising results.
  • You can substitute honey with maple syrup if preferred.
  • For a richer flavor, slightly brown the butter before adding it to the batter.
  • Allow muffins to cool properly to prevent them from becoming soggy when stored.

Find it online: https://cozyplatter.com/cornbread-muffins-recipe/