Cornbread Muffins

Cornbread Muffins

Light, fluffy, and slightly sweet, these classic cornbread muffins are perfect alongside chili, soups, or breakfast dishes. Crispy on the outside and soft on the inside, they’re a comforting and versatile addition to any meal.

Ingredients

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup buttermilk

• 1/4 cup unsalted butter, melted

• 2 large eggs

Instructions

1. Preheat Oven:
   Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.

2. Mix Dry Ingredients:
   In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. Combine Wet Ingredients:
   In another bowl, whisk together buttermilk, melted butter, and eggs until smooth.

4. Mix Batter:
   Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix.

5. Fill Muffin Cups:
   Divide batter evenly among prepared muffin cups, filling about 2/3 full.

6. Bake:
   Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean and tops are golden brown.

7. Cool and Serve:
   Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Equipment

• 12-cup muffin tin

• Mixing bowls (large and medium)

• Whisk

• Measuring cups and spoons

• Spatula

• Wire cooling rack

Timing

• Prep Time: 10 minutes

• Cook Time: 15–20 minutes

• Total Time: 25–30 minutes

Serving Size
Makes 12 muffins

Cornbread Muffins

Light, fluffy, and slightly sweet, these classic cornbread muffins are perfect alongside chili, soups, or breakfast dishes. Crispy on the outside and soft on the inside, they’re a comforting and versatile addition to any meal.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Equipment

• 12-cup muffin tin
• Mixing bowls (large and medium)
• Whisk
• Measuring cups and spoons
• Spatula
• Wire cooling rack

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup unsalted butter melted
• 2 large eggs

Instructions

• Preheat Oven:
• Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
• Mix Dry Ingredients:
• In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
• Combine Wet Ingredients:
• In another bowl, whisk together buttermilk, melted butter, and eggs until smooth.
• Mix Batter:
• Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix.
• Fill Muffin Cups:
• Divide batter evenly among prepared muffin cups, filling about 2/3 full.
• Bake:
• Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean and tops are golden brown.
• Cool and Serve:
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Servings: 12 muffins

Frequently Asked Questions (FAQs)

Can I make these muffins gluten-free?
Yes. Substitute all-purpose flour with a gluten-free flour blend, keeping the cornmeal the same.

Can I make them ahead of time?
Yes. Bake the muffins and store at room temperature or in the refrigerator for later use.

Can I add cheese or jalapeños?
Yes. Fold in shredded cheese, diced jalapeños, or other mix-ins for extra flavor.

Can I use regular milk instead of buttermilk?
Yes. If using regular milk, add 1 tsp lemon juice or vinegar to mimic buttermilk’s acidity.

Can I freeze these muffins?
Yes. Freeze fully cooled muffins in an airtight container or freezer bag for up to 3 months.

Can I make mini muffins?
Yes. Adjust baking time to 10–12 minutes for mini muffins.

Can I make them sweeter?
Yes. Increase sugar slightly or drizzle with honey after baking.

Can I use oil instead of butter?
Yes. Substitute melted butter with vegetable or canola oil for a slightly different texture.

How do I prevent muffins from sticking to the pan?
Grease the pan well or use paper liners.

Can I reheat muffins?
Yes. Warm in the microwave for 15–20 seconds or in a 350°F oven for 5 minutes.

How To Store Cornbread Muffins

Room Temperature:
Store in an airtight container for up to 2 days.

Refrigerator:
Store in an airtight container for up to 5 days.

Freezer:
Wrap individually or in a freezer-safe container for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Serving Tips:
Serve warm with butter, honey, or alongside soups, chili, or breakfast dishes.