Description
Experience the cozy warmth of home-baked comfort with these easy sweet cornbread muffins. Each bite reveals a tender crumb studded with golden cornmeal flavor and a perfectly crisp top. Ideal for family breakfasts, potlucks, or as a side to hearty soups, these muffins require minimal prep and no special equipment.
Ingredients
- 1 cup (150 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (240 ml) milk (or buttermilk)
- ¼ cup (60 ml) vegetable oil or melted butter
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 400 °F (200 °C).
- Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine milk, oil (or melted butter), and egg until well blended.
- Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 20–25 minutes.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
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For deeper sweetness, swap half the granulated sugar for maple syrup or honey, reducing milk by 2 tablespoons.
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When using gluten-free flour, add ½ teaspoon xanthan gum to improve structure.
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To prevent muffin liners from curling, press them firmly into the wells before filling.
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Customize mix-ins up to ⅓ cup total: think corn kernels, mini chocolate chips, or diced peaches.
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Always cool muffins on a rack to maintain crisp edges and avoid sogginess.