Best Easy Cornbread Muffins
Moist, tender, sweet but not too sweet, and buttery, these 30-minute cornbread muffins (AKA corn muffins) are the best around.
Servings: 12 muffins
Equipment
- 12-cup muffin tin (or foil muffin cups)
- Paper muffin liners
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¾ cup buttermilk
- 6 tablespoons unsalted butter melted and slightly cooled
- ⅓ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400℉. In a medium bowl, whisk together dry ingredients (the cornmeal, flour, sugar, baking powder, and salt).
- In a large bowl, mix together wet ingredients (the buttermilk, butter, honey, eggs, and vanilla extract).
- Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix; small lumps are okay.
- Place paper liners in a 12-cup muffin tin. Add batter to the 12 muffin cups, filling each one evenly, about half way up.
- Bake for 11-15 minutes until muffins are just set and a toothpick comes out with no wet batter. Do not overbake!
- Let muffins cool for 5-10 minutes in the muffin tin before arranging on a wire rack to cool completely – or enjoy right away, warm!
Video
Notes
- DO NOT overbake, or you’ll have dry muffins!
- If you don’t have a muffin tin, use foil muffin cups with paper liners.
- Choosing cornmeal: Look for regular “Yellow Cornmeal” or “Stone Ground Yellow Cornmeal”.
- Let butter cool for at least 5 minutes out of the microwave, so melted butter doesn’t scramble the eggs.
Nutrition
Serving: 1muffin | Calories: 205kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 329mg | Potassium: 92mg | Fiber: 2g | Sugar: 12g | Vitamin A: 245IU | Vitamin C: 0.03mg | Calcium: 85mg | Iron: 1mg