Best Cornbread Muffins

Name: Best Cornbread Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 cornbread muffins
Ingredients: 1 cup all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup corn oil; 1/3 cup sugar; 1 egg; 1 cup Greek yogurt; 1 cup cornmeal; 1 cup corn kernels; 3/4 cup carrots; 1/2 cup grated sharp cheddar cheese; 2 tablespoons cilantro; 1 tablespoon jalapeños

User Reviews

4.9

48 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
12 cornbread muffins
Calories
222 kcal
Course
Baked Goods
Cuisine
American

Best Cornbread Muffins

Quade Maldonado

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These are the Best Cornbread Muffins you’ll ever make. They’re moist and tender, perfectly sweet, boosted with some carrots and a touch of cheese sprinkled on top. Only 20 minutes start to finish, this is a must make recipe! I think everyone has a dreamy version of their favorite cornbread muffins recipe, and today I wanted to share mine.

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Ingredients

Servings

Dry:

1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Wet:

1/2 cup corn oil Mazola
1/3 cup sugar
1 egg
1 cup Greek yogurt
1 cup cornmeal
1 cup corn kernels
3/4 cup carrots grated (from 1 carrot)

Topping:

1/2 cup grated sharp cheddar cheese
2 tablespoons cilantro chopped
1 tablespoon jalapeños sliced —more or less to taste

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Notes

These cornbread muffins need just a wooden spoon and a bowl and similar to any other muffin recipe, you don’t want to over work the batter. This is crucial to get that fluffy texture.
Watch your oven carefully as they may be ready anywhere from 13-17 minutes.
When sprinkling the cheese over each cornbread muffin, make sure to press it gently on the batter so it sticks and doesn't burn quickly.
Use fresh or frozen corn for the freshest tasting cornbread. You don't need to cook or thaw the corn at all.
If you’re sprinkling fresh cilantro and jalapeños on your cornbread, make sure to do that as soon s your remove the cornbread from the oven. It seems like they stick best that way because the cheese will be still melty.
If there’s something I would change here, it’s maybe the sugar. I’ve met some people who love their cornbread on the sweet side, while others prefer it on the salty side. The amount of sugar I used it a bit on the sweet side which compliments the sweetness of the corn, however feel free to go down to 1/4 cup.