Description
Tender, lightly sweet, and perfectly moist, these sweet cornbread muffins are a versatile treat. Perfect for breakfast, brunch, or as a side dish, they balance sweet and savory flavors, making them an ideal addition to any meal.
Ingredients
Dry Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Wet Ingredients:
1 cup milk
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract (optional)
Instructions
- Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients: In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk together milk, melted butter, eggs, and vanilla extract until smooth.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing.
- Fill Muffin Tin: Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake: Bake for 15–18 minutes or until golden on top and a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Customization: Add cheddar, jalapeños, or honey for unique flavors.
Storage: Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.
Reheating: Microwave for 15 seconds or bake at 350°F for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 190 kcal