Description
These delicious Cornbread Muffins are a perfect balance of sweet and savory, with a moist crumb and golden crust. Easy to make and perfect for any meal!
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the milk, melted butter, vegetable oil, and eggs until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake for 12-15 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter and honey if desired.
Notes
- Add 1/2 cup shredded cheddar cheese or chopped jalapeños for a savory twist.
- Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
