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Cornbread Muffins Recipe

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★★★★★

4.4 from 150 reviews

These moist and tender Cornbread Muffins combine the richness of melted butter with the natural sweetness of creamed corn and a hint of sugar. Perfectly golden with a soft crumb, they make a delightful side or snack that’s easy to whip up with simple pantry staples.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup (115 g) unsalted butter, melted
  • 2 eggs
  • 3/4 cup (185 ml) milk, any fat percentage
  • 1 cup canned creamed corn

Dry Ingredients

  • 3/4 cup yellow cornmeal
  • 1 1/2 cups (225 g) plain/all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup (110 g) white sugar (can reduce to 1/4 cup)
  • 1/4 tsp salt

Additional

  • Extra melted butter for greasing muffin tin and brushing tops

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C (350°F). Brush a 12-hole standard muffin tin generously with melted butter to prevent sticking and add flavor.
  2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir briefly to evenly distribute all ingredients.
  3. Whisk Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, milk, and canned creamed corn until fully blended.
  4. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until all ingredients are just combined; avoid overmixing to keep muffins tender.
  5. Fill Muffin Tin: Spoon the batter into the prepared muffin tin cups, filling each one right up to the top to yield full, well-shaped muffins.
  6. Bake: Place the muffin tray in the preheated oven and bake for about 20 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.
  7. Cool and Serve: Remove the muffins from the oven. Optionally brush the tops with extra melted butter for a glossy finish and added moisture. Allow muffins to cool in the tray for 5 minutes before transferring them to a wire rack to cool further or serve warm.

Notes

  • You can reduce the sugar to 1/4 cup if you prefer less sweetness.
  • Yellow cornmeal can often be found labeled as polenta, especially in Australia.
  • Make sure to use one cup of creamed corn, not just one can, as the recipe requires a specific measurement.
  • For best texture, do not overmix the batter once wet and dry ingredients are combined.
  • Brushing muffins with melted butter after baking adds richness and keeps the tops moist.

Keywords: Cornbread, Muffins, Easy baking, Side dish, Cornmeal, Southern cooking

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