Easy Cornbread Muffins
User Reviews
5.0
6 reviews
Excellent
Easy Cornbread Muffins
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This recipe for cornbread muffins is easy to follow and yields a delicious result. The recipe calls for simple ingredients that are likely already in your kitchen and take just minutes to prepare. Furthermore, they are versatile; for a perfect side dish, a sweet afternoon snack, or serve it just the way it is with Honey Butter. They're Perfect for a quick snack or a side dish and also great for serving at parties or gatherings.
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Ingredients
- 156 g (1-¼ cups) all-purpose flour spooned into measuring cup and leveled-off
- 120 g (¾ cup) Quaker yellow cornmeal
- 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar
- 2 tablespoons honey
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 2 large eggs , room temperature
- 1 cup whole milk , room temperature
- 4 tablespoons avocado oil or any neutral flavored oil
- 4 tablespoons unsalted butter, mealted and cooled or any neutral flavored oil
Instructions
- Preheat the oven to 350 °F degrees. Grease a 12-cup muffin pan with cooking spray or butter (or line muffin cups with parchment muffin liners); set aside. Combine the dry ingredients into a large bowl.
- In a medium bowl, whisk together the egg, milk mixture, vanilla, lemon zest, melted butter, and oil. Slowly whisk the wet ingredients into the dry mixture, being careful not to overmix the batter.
- Pour cornbread batter into the prepared muffin pan and bake for 10–15 minutes until light golden brown and a toothpick inserted in the center comes out clean. Serve muffins immediately with softened butter, if desired.
- 📌If you're a fan of compound butter and whipped butter, you will want to check out this compound butter, honey butter, spiced honey butter, and this orange honey butter too.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Cornbread muffins, allow them to cool completely to room temperature. Once cooled, place them in an airtight container or sealable plastic bag. You can store them at room temperature for up to 2 days. If you want to keep them longer, store them in the refrigerator for up to 5 days. Check the muffins for any signs of spoilage before consuming them.
- To store: Cornbread muffins, allow them to cool completely to room temperature. Once cooled, place them in an airtight container or sealable plastic bag. You can store them at room temperature for up to 2 days. If you want to keep them longer, store them in the refrigerator for up to 5 days. Check the muffins for any signs of spoilage before consuming them.
- To reheat: Cornbread muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat the muffins in the oven for about 5-10 minutes or until they are warmed through. Alternatively, you can reheat individual muffins in the microwave on a microwave-safe plate for about 15-20 seconds per muffin. Remember that microwaving may result in a softer texture than reheating in the oven.
- To reheat: Cornbread muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat the muffins in the oven for about 5-10 minutes or until they are warmed through. Alternatively, you can reheat individual muffins in the microwave on a microwave-safe plate for about 15-20 seconds per muffin. Remember that microwaving may result in a softer texture than reheating in the oven.
- Make-Ahead
- Make-Ahead
- To make cornbread muffins, prepare the batter in advance and store it in the refrigerator until ready to bake. Mix the batter according to the recipe instructions and transfer it to an airtight container. The batter can be stored in the refrigerator for up to 24 hours before baking.
- To make cornbread muffins, prepare the batter in advance and store it in the refrigerator until ready to bake. Mix the batter according to the recipe instructions and transfer it to an airtight container. The batter can be stored in the refrigerator for up to 24 hours before baking.
- When you're ready to bake the muffins, preheat the oven and fill the muffin cups with the chilled batter. Adjust the baking time as needed, adding a few extra minutes if necessary. This allows you to have freshly baked cornbread muffins without extensive prep work on the day you plan to serve them.
- When you're ready to bake the muffins, preheat the oven and fill the muffin cups with the chilled batter. Adjust the baking time as needed, adding a few extra minutes if necessary. This allows you to have freshly baked cornbread muffins without extensive prep work on the day you plan to serve them.
- How to Freeze
- How to Freeze
- Cornbread muffins can be frozen for up to 3 months: Double wrap completely cooled muffins with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop. To reheat, warm muffins in the microwave or wrap the individual in aluminum and place in a preheated 350 F oven until warm.
- Cornbread muffins can be frozen for up to 3 months: Double wrap completely cooled muffins with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop. To reheat, warm muffins in the microwave or wrap the individual in aluminum and place in a preheated 350 F oven until warm.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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