Fluffy Bakery-Style Cornbread Muffins
User Reviews
4.7
Fluffy Bakery-Style Cornbread Muffins
Description
Fluffy Bakery-Style Cornbread Muffins combine cornmeal, flour, and baking powder for a tender crumb that rises well in the oven. Butter and sugar are creamed together first, then combined with milk, oil, and eggs to enrich the batter. The gently folded dry ingredients keep the texture airy and slightly sticky before spooning into muffin tins. Baking at 350°F until a toothpick comes out clean produces moist, fluffy muffins with a subtle sweetness.
The sweetness level and texture make these muffins a good match for hearty soups and chilis, or they can be enjoyed on their own as a snack. Their balanced flavor and soft crumb come from the mix of butter, sugar, and cornmeal used.
Using reduced-sodium, aluminum-free baking powder can help avoid any bitter or metallic aftertaste. Cooling muffins briefly before eating allows them to set but tasting a warm muffin is common. Adjust baking powder quantity if substituting for more strongly leavening types. The recipe accommodates various milks, including plant-based blends, without affecting the rise significantly.
Ingredients
- 1 + ⅔ cup all-purpose flour
- ⅔ cup cornmeal finely ground, stoneground
- 1.5 TBSP baking powder see notes, reduced-sodium, aluminum-free
- ¼ tsp salt
- ½ cup sugar
- ¼ cup butter softened
- 1 cup milk (I used a coconut-almond blend; any milk works!)
- 2 TBSP neutral cooking oil olive, coconut, avocado, generic cooking oil
- 2 egg large
Instructions
- Preheat oven to 350 degrees F.
- Combine flour, cornmeal, baking powder and salt in a medium bowl.
- In a large bowl, cream together butter and sugar with an electric hand mixer.
- Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
- Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
- Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
- Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy! <3
Notes
- Reduced-sodium aluminum-free baking powder is recommended for a milder taste; if using regular baking powder, reduce to 1 tablespoon.
- These muffins pair well with chili, soups, or can be enjoyed as portable snacks.
- Any milk type works, including plant-based alternatives like a coconut-almond blend.
- Test muffin doneness with a toothpick; baking time may vary slightly by oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 103mg | 4% |
| Potassium | 238mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 195IU | 4% |
| Calcium | 97mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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