Cornbread Muffins
This Cornbread Muffins recipe is SO EASY! Moist, fluffy, and slightly sweet, perfect for any meal from chili night to brunch.
Equipment
- 12-cup muffin tin
- Mixing bowls
- Whisk
- Wire Rack
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease it with vegetable oil to prevent sticking.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk the milk, vegetable oil, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy but fully incorporated. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm with butter or your favorite spread.
Notes
- Do not overmix the batter to avoid dense muffins.
- Check baking powder freshness to ensure proper rise.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Try mix-ins like cheese, jalapeños, or herbs for extra flavor.
- Substitute buttermilk or plant-based milk for variations.