Description
Sweet Cornbread Muffins are moist, tender, and lightly sweetened, making them a perfect accompaniment to soups, stews, or enjoyed on their own. Made with yellow cornmeal, all-purpose flour, and a touch of sugar, these muffins are quick to prepare and bake, delivering a delightful golden crust and soft crumb in just under 30 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract (optional)
Instructions
- Prep: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, melted and cooled unsalted butter, eggs, and vanilla extract (if using) until the mixture is smooth and well blended.
- Combine: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula just until combined; be careful not to overmix, as this could make the muffins tough.
- Fill Muffin Tin: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep the muffins tender and crumbly.
- For a dairy-free version, substitute milk with almond or oat milk and use vegan butter or oil.
- Adding a teaspoon of vanilla extract enhances the flavor but is optional.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
