Sweet and Tender Cornbread Muffins from Scratch Recipe
These soft, tender, and subtly sweet cornbread muffins are made from scratch using a few simple ingredients. Ready in under 30 minutes, they make a perfect side dish, appetizer, or snack that pairs wonderfully with breakfasts, chili, or dinners any time of the year. The recipe includes options for gluten-free and dairy-free diets, ensuring a versatile treat for many dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Dairy Free options
Ingredients
Dry Ingredients
- 1 ¼ cup (150 g) all-purpose flour
- ¾ cup yellow cornmeal (115 g)
- ¼ cup granulated sugar (65 g)
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 cup milk of choice
- 2 large eggs
- 2 tablespoons honey
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 400℉ (200℃). Lightly grease a 12-cup muffin pan with cooking spray or softened butter and set it aside.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, and baking soda. Stir thoroughly to mix all the dry ingredients evenly.
- Combine Wet Ingredients: In a small bowl or 2-cup measuring cup, whisk together the milk of choice, eggs, and honey until fully blended.
- Melt Butter: Melt the unsalted butter in short 10-second intervals in the microwave or over low heat in a saucepan until fully melted but not browned.
- Combine Wet and Dry: Pour the milk mixture and melted butter into the bowl containing the dry ingredients. Stir gently until just combined, avoiding over mixing to keep muffins tender.
- Fill Muffin Pan: Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 13-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the edges are lightly browned.
- Cool: Remove the muffin pan from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool slightly further.
- Serve and Store: Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container on the counter for up to 3 days or freeze for up to 1 month.
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Notes
- For miniature cornbread muffins, use a 24-cup mini muffin pan and bake for 9 minutes.
- If using salted butter, reduce the salt in the recipe to ¼ teaspoon.
- For gluten-free muffins, use certified gluten-free cornmeal and replace all-purpose flour with an equal amount of 1:1 gluten-free flour blend.
- For dairy-free muffins, use unsweetened dairy-free milk and plant-based butter alternatives.
