Cornbread Muffins

Soft, fluffy cornbread muffins with a hint of natural sweetness. Perfect for dinners, holidays, or as a quick snack. Ready in just 30 minutes!

On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result.

Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/cornbread-muffins/

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Top view of golden cornbread muffins arranged on a linen-lined basket, accompanied by a small dish of butter and a bowl of corn kernels, set on a rustic wooden table.

Prep Time:15

Cook Time:15

Total Time:30

Ingredients

125g (1 cup) all-purpose flour
160g (1 cup) fine, yellow cornmeal
75g (6 tbsps) granulated white sugar
2½ tsps baking powder
¼ tsp baking soda
½ tsp fine salt
240g (1 cup) buttermilk **see notes for substitution
42g (3 tbsps) unsalted butter, melted and slightly cooled
36g (3 tbsps) corn oil *sub with vegetable oil, canola oil, or any neutral tasting oil
50g egg, weight is without shell (about 1 large egg if you're in North America)
1 large egg yolk
60g (⅓ cup) corn kernels (optional)

Instructions

PREP. Center a rack in the oven and preheat your oven to 400°F (200°C). Lightly grease a 12 muffin tin or line with paper liners for easy removal.
MIX DRY INGREDIENTS. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
125g (1 cup) all-purpose flour, 160g (1 cup) fine, yellow cornmeal, 75g (6 tbsps) granulated white sugar, 2½ tsps baking powder, ¼ tsp baking soda, ½ tsp fine salt
MIX WET INGREDIENTS. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg, and yolk.
240g (1 cup) buttermilk, 42g (3 tbsps) unsalted butter, melted and slightly cooled, 36g (3 tbsps) corn oil, 50g egg, weight is without shell, 1 large egg yolk
COMBINE AND PORTION. Pour the wet ingredients into the dry mixture, stirring gently until just combined. The batter will be lumpy and that's just how it should be. Avoid overmixing to keep the muffins tender. Spoon the batter into the muffin cups, 65g each or about ¼ cup, filling each about 2/3 full.
OPTIONAL: Top with each muffin with corn kernels.
60g (⅓ cup) corn kernels
BAKE for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden and slightly domed.
COOL AND SERVE. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. Serve warm with butter, honey, or your favorite jam.

Notes

DIY BUTTERMILK: Real buttermilk is still best for this recipe, but if you can't find one. Mix 230ml whole milk (1 cup minus 2 teaspoons) with 2 teaspoons distilled vinegar or fresh lemon juice. Let is sit for 5 minutes before mixing and using in the recipe.

STORAGE: Store leftovers in an airtight container at room temperature for up to 3 days. Reheat in the microwave for a few seconds to enjoy them warm again.

CUSTOMIZE THE FLAVOR: Sweet: Stir in 1/4 cup of honey or maple syrup for added sweetness. | Savory: Fold in crispy bacon bits or chopped green onions for a flavor-packed twist. | Spicy: Add a pinch of cayenne pepper or chopped jalapeños for a spicy kick.

Servings: 12 muffins

Author: trish