Cornbread Crumb Muffins
User Reviews
5.0
27 reviews
Excellent
Cornbread Crumb Muffins
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These cornbread crumb muffins are a mix between fluffy cornbread and coffee cake! Cornbread muffins with a crumble topping. Delicious!
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Ingredients
- 1 1/4 cups all-purpose flour
- ¾ cup finely ground cornmeal
- ½ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- ¾ cup milk
- 1/2 cup unsalted butter, melted and slightly cooled
crumb
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- pinch cinnamon
- pinch salt
- 1/4 cup unsalted butter, melted
- 3/4 cup all-purpose flour
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with liners.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
- In a smaller bowl or measuring cup, whisk together the milk and eggs. Add the wet ingredients to the dry, then stir in the melted butter. Stir until just combined.
- Fill the muffin liners with the batter about ¾ of the way full. Top each with a tablespoon or so of the crumble, gently pressing it into the batter.
- Bake the muffins for 18 to 20 minutes, or until they are set on top. Let them cool before serving!
- Note: you can make these a day ahead of time
crumb
- To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand. This is what you want! Sprinkle the crumb on top of each muffin before baking.
Notes
- slightly adapted from this cornmeal crumb cake
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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