Description
Soft, buttery Golden Cornbread Muffins with beautifully domed tops and a tender crumb, perfectly balanced with just the right touch of sweetness for breakfast, brunch, or a comforting side dish.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
1/2 cup melted butter
Instructions
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or nonstick spray.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together milk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix; a few small lumps are fine.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter or honey if desired.
Notes
For a less sweet version, reduce sugar to 1/2 cup.
Substitute buttermilk for regular milk for extra tenderness and slight tang.
Add 1/2 cup shredded cheddar cheese for a savory variation.
Fold in 1/2 cup fresh or frozen corn kernels for added texture.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individually wrapped muffins for up to 2 months and thaw at room temperature.
Reheat in the microwave for 10–15 seconds or in a 300°F oven until warmed through.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
