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Cornbread Muffins Recipe

American · Side dish · 28 min total

These moist, tender cornbread muffins have a golden crust and a slightly sweet flavor, perfect alongside chili, barbecue, or as a snack.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tablespoon unsalted butter, melted (for brushing)

Instructions

1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk, oil, and eggs until well combined.
4. Pour wet ingredients into dry ingredients and stir just until combined; do not overmix.
5. Divide batter evenly among muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, until golden brown and a toothpick inserted into center comes out clean.
7. Brush tops with melted butter immediately after removing from oven. Cool in pan for 5 minutes, then transfer to a wire rack.

Tips

• For extra moisture, add 1/2 cup corn kernels or diced jalapeños to the batter.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• These muffins freeze well; wrap individually and freeze for up to 3 months.

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