Cornbread Muffins
Golden, tender cornbread muffins fresh from the oven are one of life's simple pleasures. These little gems are perfectly sweet, incredibly easy to make, and ready in under 30 minutes. They're ideal for busy weeknights, potlucks, or holiday gatherings when you need something delicious without the fuss — and you probably have all the ingredients in your pantry right now.
Equipment
- Muffin tin 12-cup
- Mixing bowls 2 bowls — one large, one medium
- Whisk
- Measuring cups and spoons
- Muffin liners or cooking spray
- Pastry brush for brushing melted butter
- Cooling rack
Ingredients
- 1 cup cornmeal medium grind recommended; 160g
- 1 cup all-purpose flour 120g; spooned and leveled
- ¼ cup sugar 50g; reduce to 2 tablespoons for a less sweet muffin
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk 240ml; room temperature
- ⅓ cup vegetable oil 80ml; can substitute olive oil or melted coconut oil
- 1 egg room temperature
- 2 tablespoons butter 28g, melted, for brushing
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or spray generously with cooking spray, keeping the oven rack in the center.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt for about 30 seconds until evenly distributed.
- In a separate medium bowl, whisk the milk, vegetable oil, and egg until smooth, fully incorporated, and slightly frothy.
- Pour the wet ingredients into the dry and gently fold with a wooden spoon or spatula just until moistened — a few small lumps are fine; do not overmix.
- Divide the batter evenly among the 12 muffin cups using a large spoon or ice cream scoop, filling each about two-thirds to three-quarters full.
- Bake for 15–18 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Immediately brush the warm muffin tops generously with melted butter using a pastry brush for extra flavor and a glossy finish.
- Cool in the pan for 5 minutes, then transfer to a wire cooling rack and serve warm.
Notes
- Don't overmix the batter — stir just until combined; overmixing develops gluten and makes the muffins tough and dense.
- Use room temperature milk and egg (let sit out 15–20 minutes) for easier combining and a better texture.
- Fill muffin cups evenly with an ice cream scoop or measuring cup so they bake uniformly.
- Ovens vary — start checking at 13–14 minutes; muffins are done when a toothpick comes out clean.
- Brush with melted butter immediately after baking so the warm muffins absorb it for richer flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freeze individual muffins wrapped in plastic wrap in a freezer bag for up to 3 months; reheat in the microwave 30–45 seconds or in a 350°F oven for 10–12 minutes.
- Wrap muffins in a damp paper towel before microwaving to keep them moist.
- Variations: add ½ cup shredded cheddar and 2 tablespoons diced pickled jalapeños for jalapeño cheddar muffins; swap sugar for ¼ cup honey; fold in ¾ cup blueberries; or stir in ½ cup corn kernels, ¼ cup cotija, and 1 teaspoon chili powder for Mexican street corn muffins.
- For a less sweet muffin, reduce sugar to 2 tablespoons; for a savory herb version, reduce sugar to 1 tablespoon and add 2 teaspoons dried herbs.
- Egg substitute: use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rest 5 minutes) or ¼ cup unsweetened applesauce.
- If using self-rising cornmeal, omit the baking powder and salt.
Nutrition
Serving: 1MuffinCalories: 165kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 22mgSodium: 180mgFiber: 1gSugar: 5g
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