Cornbread Muffins
User Reviews
5
Cornbread Muffins
Description
Cornbread Muffins integrate yellow cornmeal, flour (with an option for gluten-free), baking powder, coconut sugar, and salt as dry ingredients. The wet ingredients include milk, large eggs, melted unsalted butter, and honey, mixed just until combined to retain a light texture. Fresh or frozen corn kernels, cooked prior, add bursts of sweetness and texture throughout the muffin. Batter is portioned into lined or greased muffin tins and baked at 400°F for 13 to 15 minutes until golden and a toothpick comes out clean.
The resulting muffins have a golden crust with a moist, tender center accented by sweet corn kernels. The honey and coconut sugar provide mild sweetness balanced by the cornmeal's earthiness. These muffins complement main courses or can be eaten alone as a snack. They are best cooled briefly then removed from the pan to avoid sogginess.
To maintain tenderness, avoid overmixing which can cause chewiness. Cook corn kernels fully before adding. Removing muffins from the pan after five minutes prevents moisture buildup affecting texture.
Ingredients
- 1 cup cornmeal yellow
- 1 cup flour I used gluten-free for gluten-free cornbread muffins
- 1 Tablespoon baking powder
- ½ cup coconut sugar
- 1 teaspoon salt
- 1 cup milk
- 2 egg large
- ¼ cup butter melted, unsalted
- ½ cup honey
- ½ cup corn cooked, yellow kernels
Instructions
- Preheat the oven to 400°F and place paper liners in a muffin pan (or lightly spray the muffin pan with nonstick cooking spray).
- In a large bowl whisk together cornmeal, flour, baking powder, coconut sugar, and salt.
- In a medium-sized bowl, whisk together the milk, eggs, butter and honey.
- Add the wet ingredients to the dry ingredients and whisk together until just mixed. Gently stir in the corn kernels.
- Fill the prepared muffin tins ⅔ full with the batter, about ⅓ cup per tin.
- Place the muffin pan on a sheet pan and bake in a preheated oven in the center rack.
- Bake for 13 to 15 minutes, until golden and toothpick inserted in the center comes out clean. Remove muffin pan from the oven and allow cornbread muffins to cool for 5 minutes in the pan, and then transfer the muffins to a cooling rack.
Notes
- Mix the batter just until the dry ingredients are combined to avoid tough muffins.
- Cook fresh or frozen corn kernels in boiling water before adding to the batter for best texture.
- If needed, drained canned corn can be used as a last resort.
- Remove muffins from the pan after about 5 minutes of cooling to keep their crust from becoming soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 241mg | 10% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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