Cornbread Muffins Recipe
User Reviews
5
Cornbread Muffins Recipe
Description
These Cornbread Muffins use yellow cornmeal combined with all-purpose flour and baking powder to achieve a rise while maintaining a coarse, yet tender crumb. The sugar and honey add sweetness, complemented by the salt, and melted butter contributes to moisture and richness. The batter is mixed until just combined, which helps keep the muffins tender and not tough.
Baked at 400 degrees until a toothpick comes out clean, the muffins develop a light golden crust and soft interior. They can be served warm with additional honey or butter for enhanced flavor. The recipe calls for beaten eggs and room temperature ingredients to help with even mixing and rise.
Using a kitchen scale to measure dry ingredients by weight ensures consistent results. To easily release honey from a measuring spoon, lightly spray it with cooking spray. Muffins can be baked in greased tins or lined with paper liners, depending on preference. The batter yields about a dozen muffins, suitable for sharing or storing for several days.
Ingredients
- 1 ¼ cups cornmeal 190g, yellow
- 1 cup all-purpose flour (120g)
- 2 teaspoons baking powder
- ⅓ cup granulated sugar (66g)
- ¾ teaspoon kosher salt
- ¾ cup milk 180mL, whole
- ½ cup butter melted and cooled slightly (113g, unsalted
- 1 large egg lightly beaten
- 3 tablespoons honey
Instructions
- Preheat the oven to 400°. Lightly spray a 12-well muffin pan with cooking spray or lightly coat with softened butter.
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In a medium bowl, whisk together the milk, melted butter, eggs, and honey. Create a well in the center of the cornmeal mixture and add the milk mixture. Stir until just combined.
- Divide the batter evenly in the prepared muffin pan (about 1/4-cup per well).
- Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Serve warm with honey.
Notes
- Measure dry ingredients by weight for consistent moisture and texture in your cornbread muffins.
- To prevent honey sticking when measuring, lightly coat your measuring spoon with non-stick spray.
- Check cornmeal freshness regularly, storing dry grains properly and labeling with the open date to avoid rancidity.
- If needed, bring eggs to room temperature quickly by placing them in warm water for 5 minutes before baking.
- Use paper muffin liners instead of greasing the pan if preferred; this reduces cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 231mg | 10% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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