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Cornbread Muffins

Cornbread Muffins
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These Cornbread Muffins are the perfect blend of moist, fluffy, and slightly sweet with a crumbly golden crust. Ideal as a side, snack, or breakfast treat, they bring a warm, comforting Southern charm to any table. Made with simple, easy-to-find ingredients and straightforward steps, this recipe delivers light and tender muffins with a satisfying golden top.

Ingredients

Scale

Dry Ingredients

  • 1 cup cornmeal (fine or medium grind)
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar (or honey for sweet honey variation)
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup milk or buttermilk (or plant-based milk for dairy-free/vegan option)
  • 2 large eggs (or flaxseed meal substitute for vegan option)
  • 1/4 cup melted butter or oil (or dairy-free margarine/plant-based oil for vegan/dairy-free)

Optional Mix-ins and Variations

  • Diced jalapeños and shredded cheddar cheese for a spicy, savory twist
  • Fresh herbs like rosemary or thyme for herb-infused flavor
  • Fresh, frozen, or canned corn kernels for texture and sweetness

Instructions

  1. Preheat the Oven and Prepare Your Tin: Preheat your oven to 400°F (200°C). Grease a standard muffin tin or line it with paper liners to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose or gluten-free flour, baking powder, sugar, and salt to evenly distribute the leavening agents and seasoning.
  3. Mix Wet Ingredients Separately: In another bowl, beat the eggs with milk or buttermilk and the melted butter or oil. Using warm melted butter helps it blend smoothly and adds richness.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the muffins tender and airy.
  5. Portion the Batter: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to give them room to rise.
  6. Bake Until Golden and Set: Bake the muffins for 15–20 minutes or until the tops turn golden and a toothpick inserted comes out clean. Let the muffins cool for a few minutes before serving.

Notes

  • Use fresh baking powder to ensure a perfect rise.
  • Do not overmix the batter to maintain a light texture.
  • Use room temperature eggs and milk for better incorporation and fluffier muffins.
  • Grease the muffin tin well to prevent sticking and keep muffins intact.
  • Add optional mix-ins like corn kernels, cheese, or herbs last and fold in gently.

Nutrition

Keywords: cornbread muffins, southern cornbread, easy muffins, gluten-free muffins, breakfast muffins, snack muffins

Find it online: https://ninagourmet.com/cornbread-muffins/