Cornbread Muffins

These scrumptious Cornbread Muffins are the proper aspect dish. Fast and straightforward, they’re gentle, dense, and have a subtly candy taste.

If you happen to love cornbread, then it’s best to do this Moist Buttermilk Cornbread and Southern Hot Water Cornbread.

Vertical image of Cornbread Muffins on a white plate with honey and a knife nearby
Desk Of Contents

Cornbread Muffins Recipe Particulars

I really like these Cornbread Muffins as a result of they’re a aspect dish that everybody can agree on. They’re easy and delicious, which makes mealtime prep that a lot simpler.

  • TASTE: Buttery and candy, these muffins pair nice with savory dishes. The honey provides scrumptious taste.
  • TEXTURE: These tender Cornbread Muffins are fluffy but dense, and balanced by the slight grittiness of the cornmeal. It’s the proper mixture.
  • TIME: This recipe solely takes half-hour from begin to end.
  • EASE: Easy components and straightforward to comply with directions, this recipe is a breeze.

What You’ll Want

Ingredients for Cornbread Muffins, including flour, salt, baking soda, cornmeal, baking powder, buttermilk, eggs, sugar, honey, and butter.

Make Cornbread Muffins

  • Sift the dry components. Place a fine-mesh sieve over a big mixing bowl and add the flour, cornmeal, salt, baking soda, and baking powder. Sift the whole lot into the bowl and set it apart for later.
  • Whisk the sugar, honey, and butter. In a separate bowl, whisk the unsalted melted butter with the granulated sugar and honey.

Professional Tip:  Let your melted butter come to room temperature. If it’s too scorching, it is going to begin to cook dinner your eggs, affecting the style and texture of your muffins.

Steps to make Cornbread Muffins, including sifting the dry ingredients and whisking the sugar, honey, and melted butter.
  • Add the eggs and buttermilk. Then add the eggs and buttermilk. Whisk the whole lot collectively.
Steps to make Cornbread Muffins, including adding eggs and buttermilk and whisking.
  • Combine within the dry components. Utilizing a spatula, combine the dry components into the moist combination.
Steps to make Cornbread Muffins, including adding the dry ingredients and mixing with a spatula.
  • Bake. Spray a muffin tin with cooking spray and distribute the cornbread batter between 12 muffins. Then bake them at 375 levels Fahrenheit for 20 minutes. Serve heat with softened butter.
Steps to make Cornbread Muffins, including filling the muffin tins with batter and baking.

Recipe Suggestions

  • Sift the dry ingredients- This may assist get out the clumps which might make mixing harder and never style excellent when baked in.
  • Soften your butter- Melted butter offers these muffins their gentle, dense texture, so go for melted over simply softened butter.
  • Don’t overfill the muffin tins- You need them to be crammed about 3/4 of the way in which in order that they don’t spill over as they cook dinner and increase, but in addition puff up with that good rounded prime.
  • Permit them to cool- This may hold them from crumbling whenever you chunk into one. Use a cooling rack to permit a number of the warmth to flee, as they’ll get mushy sitting within the pan.

Add-ins and Substitutions

  • Add corn- For an additional burst of candy taste, combine some corn kernels into the batter earlier than baking. You should use canned, frozen, or freshly cooked.
  • Make them gluten-free- Substituting the flour for a gluten-free various is a straightforward method to make these allergen-friendly.
  • Substitute do-it-yourself buttermilk- If you happen to don’t have buttermilk, make your individual so that you don’t lose out on the fluffiness. 1 1/4 cup milk + 1 1/4 Tbsp vinegar/lemon juice = 1 1/4 cup buttermilk
  • Make these muffins right into a loaf- Want a loaf of cornbread? Simply pour the batter right into a greased pan and bake for about 45 minutes. Check for doneness by inserting a toothpick.
Vertical close up image of Cornbread Muffins in a muffin tin

FAQs

What’s the distinction between cornbread and Southern cornbread?

Northern cornbread is much less candy than Southern, and has a extra crumbly texture. Southern-style cornbread has a buttery taste and makes use of extra eggs to get a cake-like texture. Each are scrumptious although!

Can I take advantage of common milk as a substitute of buttermilk?

Sure, you possibly can substitute equal quantities of milk for buttermilk. However since buttermilk provides fluffiness to cornbread muffins, add 1/2 teaspoon of baking soda per cup of milk to assist the muffins rise.

Serving Recommendations

This Cornbread Muffins recipe is so versatile, you possibly can serve it with nearly something. Listed below are some tasty concepts.

Vertical image of a Cornbread Muffin cut open and buttered on a white plate with a knife and with honey nearby

Make These Cornbread Muffins in Advance

Make forward: You can also make this recipe prematurely by mixing the dry components and storing them till you’re prepared so as to add the moist and bake. Or you possibly can bake, cool, and retailer the cornbread muffins in an hermetic container at room temperature.

Storing: Retailer these Cornbread Muffins as soon as they’ve cooled in an hermetic container at room temperature for 1-2 days, or within the fridge if you want to retailer them longer. They are going to keep recent for as much as 7 days.

Freeze: You’ll be able to freeze these muffins as soon as they’ve cooled. Simply place them in a freezer ziplock bag or container and freeze for as much as 6 months. Thaw them in a single day and reheat within the oven or microwave.

Extra Scrumptious Candy Breads!

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Full Recipe Directions

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Cornbread Muffins

These tender Cornbread Muffins make the proper aspect dish. Fast and straightforward, they’ve nice taste and pair nicely with any savory dish.

5 from 1 vote

Print Pin Rate

Course: Appetizer

Delicacies: American

Prep Time: 10 minutes

Cook dinner Time: 20 minutes

Whole Time: 30 minutes

Servings: 12 muffins

Energy: 198kcal

Writer: Dina

Elements

Directions

Vitamin

Energy: 198kcal | Carbohydrates: 29g | Protein: 4g | Fats: 8g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 1g | Ldl cholesterol: 44mg | Sodium: 133mg | Potassium: 120mg | Fiber: 2g | Sugar: 11g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Dina

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