Cornbread Muffins Recipe (From Scratch)

5 from 3 votes

Cornbread Muffins Recipe (From Scratch)

These cornbread muffins are a quick and delicious take on traditional cornbread. Baked from scratch in muffin tins, they are the perfect portion of cornbread for serving with chili, greens, and any other meal.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 168kcal

Ingredients

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 Tablespoon baking powder
1 teaspoon salt
2 eggs lightly beaten
¾ cup milk
¼ cup unsalted butter melted and cooled
¼ cup white granulated sugar
¼ cup honey
½ teaspoon vanilla extract

Instructions

Heat your oven to 400 degrees Fahrenheit and prepare your muffin pan by lining it with cupcake liners or greasing it.
In a large bowl, mix all-purpose flour, cornmeal, baking powder, and salt until well combined, then set aside.
Whisk together eggs, milk, butter, sugar, honey, and vanilla extract in another large bowl until smooth.
Gradually blend the dry ingredients into the wet ones until the mixture is uniform.
Pour batter into liners halfway. Bake for 14-15 minutes until golden and a toothpick comes out clean.

Notes

Don't Overmix: For tender and fluffy cornbread muffins, mix the batter just until the dry and wet ingredients are combined. Overmixing can lead to tough muffins.
Room Temperature Ingredients: Ensure ingredients like eggs, milk, and butter are at room temperature before mixing. This helps achieve a smoother batter and more even baking.

Nutrition