BEST Moist Cornbread Muffins
User Reviews
4.9
BEST Moist Cornbread Muffins
Description
BEST Moist Cornbread Muffins start with mixing dry ingredients including flour, cornmeal, sugar, baking powder, and salt. Wet ingredients such as melted butter, neutral cooking oil, milk, and eggs are combined separately and then gently blended into the dry mixture until just combined to avoid dense texture. The batter is portioned into greased muffin tins and baked at 350°F until golden and a toothpick inserted in the center comes out clean or with few crumbs.
The resulting muffins have a moist, tender crumb with a subtle sweetness from sugar and richness from butter and oil. The cornmeal provides a slightly grainy texture typical of cornbread, while the muffins have a nicely browned exterior. The included honey butter, made by whipping room temperature butter with honey until light and creamy, adds a smooth, sweet layer when spread on warm muffins.
The muffins pair well with breakfast dishes or as a side for savory meals, offering a balance of sweetness and texture. The honey butter enhances their flavor, making them versatile for different meal settings.
To maintain freshness, store muffins in an airtight container at room temperature for up to three days or wrapped individually in the refrigerator for up to a week. The honey butter can be prepared separately and served alongside warm muffins. Removing muffins from the tin after cooling prevents sogginess.
Ingredients
- 2 cups flour
- 1 cup cornmeal
- 1 cup sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- ½ cup butter melted, 8 tablespoons
- ½ cup neutral cooking oil generic cooking oil
- 1 ¼ cups milk
- 3 egg large
- honey optional, extra butter for serving
- butter optional, extra butter for serving
Honey Butter
- 8 tablespoons butter at room temperature
- 1 tablespoon honey
Instructions
Prepare Corn Bread Muffins
- Preheat oven to 350 degrees and grease a muffin tin.
- In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl mix together butter, oil, milk, and eggs.
- Add wet ingredients to dry ingredients and mix until just combined.
- Fill muffin tin cavities 1/2-2/3 full. Bake for 11-13 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
- Allow to cool for about 5 minutes before gently removing muffins from tin.
Prepare Honey Butter
- Use an electric hand mixer to whip honey and butter together for 2 minutes until light and creamy. Serve with warm corn muffins.
Notes
- Store cornbread muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap muffins individually and refrigerate for up to 1 week.
- Prepare honey butter ahead by whipping softened butter with honey until creamy, serving with warm muffins.
- Bake muffins until a toothpick comes out clean or with just a few crumbs for moistness.
- Allow muffins to cool slightly before removing from tin to avoid breakage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 352mg | 15% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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