Cornbread Muffins
These moist and golden cornbread muffins offer a delightful crumb and a touch of sweetness. They are perfect for soaking up soups or enjoying warm with a pat of butter.
- Prep time: 9 minutes
- Cook time: 19 minutes
- Total time: 28 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: American
Ingredients
- 1.5 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup melted butter
- 2 large eggs
Instructions
- Preheat oven to 400 degrees Fahrenheit and grease a 12-cup muffin tin.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Divide the batter evenly among the muffin cups.
- Bake for 15 to 18 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Tips
- Do not overmix the batter; a few small lumps are perfectly fine for a tender muffin.
- Use stone-ground cornmeal for a more authentic, rustic texture.
- For a savory twist, fold in diced jalapeños or shredded cheddar cheese.
Frequently Asked Questions
Can I use buttermilk?
Yes, buttermilk adds a lovely tang and reacts with the baking powder for extra lift.
How do I store them?
Store in an airtight container at room temperature for up to 3 days.
Can I make these gluten-free?
You can substitute the flour with a high-quality 1-to-1 gluten-free baking blend.