Description
Deliciously sweet and moist Sweet Cornbread Muffins that are perfect for breakfasts, snacks, or as a side with your favorite meals. These muffins combine the rich flavor of yellow cornmeal with the softness of all-purpose flour, lightly sweetened and baked to golden perfection.
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. This ensures that all dry ingredients are evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, melted and cooled unsalted butter, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine: Pour the wet ingredients into the dry ingredients. Stir gently using a spatula or spoon until just combined. Be careful not to overmix as this can make the muffins tough.
- Fill Muffin Tin: Evenly distribute the batter among the 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 brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.
Notes
- Do not overmix the batter to keep muffins tender and light.
- You can substitute milk with buttermilk or a non-dairy alternative for a different flavor or texture.
- Add corn kernels or chopped jalapeños for a savory twist.
- Make sure the melted butter is cooled to prevent cooking the eggs when mixed.
- These muffins are best served fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
