Name: Sweet Cornbread Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1/2 cup unsalted butter, melted and cooled; 2 large eggs; 1 teaspoon vanilla extract (optional)

These tender and lightly sweet cornbread muffins are a delightful addition to any table. Whether I’m enjoying them for breakfast, brunch, or as a side to a savory dish, their soft texture and subtle sweetness always hit the spot.

Why You’ll Love This Recipe

Perfect balance of sweet and savory, making them versatile for any meal.

Quick and easy to prepare with simple pantry ingredients.

Great for meal prepping—these muffins stay moist and tender even after reheating.

Customizable: I can add mix-ins like cheese, jalapeños, or honey for a unique twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/2 cup unsalted butter, melted and cooled

2 large eggs

1 teaspoon vanilla extract (optional)

Directions

Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with paper liners or grease the cups well.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

In a separate bowl, whisk the milk, melted butter, eggs, and vanilla extract (if using) until smooth.

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; overmixing can make the muffins dense.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake for 15-18 minutes, or until the tops turn golden and a toothpick inserted in the center of a muffin comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 18 minutes

Total Time: 28 minutes

Servings: 12 muffins

Calories: Approximately 190 kcal per muffin

Variations

Savory Add-Ins: I sometimes mix in shredded cheddar cheese, diced jalapeños, or cooked bacon bits for a savory twist.

Sweet Enhancements: A tablespoon of honey or a handful of fresh corn kernels adds extra sweetness and texture.

Gluten-Free Option: Swap out the all-purpose flour for a 1:1 gluten-free baking mix.

Dairy-Free: Substitute the milk with almond milk and the butter with melted coconut oil.

Storage/Reheating

Storage: I store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a freezer-safe bag for up to 2 months.

Reheating: To reheat, I warm muffins in the microwave for about 15 seconds or in a 350°F oven for 5 minutes.

Related Recipes:

Honey Butter Sweet Potato Cornbread

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour works well, though the muffins may have a slightly denser texture.

How do I make these muffins sweeter?

To make them sweeter, I sometimes increase the sugar to 3/4 cup or drizzle the baked muffins with honey or maple syrup.

Can I skip the vanilla extract?

Absolutely. The vanilla is optional and adds a subtle flavor, but the muffins are delicious without it.

What can I serve these muffins with?

I like to pair them with chili, barbecue dishes, or even a dollop of honey butter for a delightful treat.

How do I prevent the muffins from sticking to the liners?

Using non-stick muffin liners or greasing the liners lightly with cooking spray can help prevent sticking.

Conclusion

Sweet cornbread muffins are a versatile and crowd-pleasing recipe I turn to time and again. With their quick prep time and endless customization options, they’re perfect for any occasion. Whether I’m enjoying them fresh out of the oven or reheated later, these muffins are always a hit.

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