These cornbread muffins are delicious and easy to make. They have a light and fluffy texture, with some sweetness from the sugar and a little flavor from the corn. They are perfect to eat with a savory meal, such as chili.
The muffins have a crispy outside, and they stay soft on the inside. You can also customize them to your taste, so everyone loves them!
Corn Muffins from Scratch
Who doesn't love muffins? Deliciously warm and fresh from the oven, they are irresistible! Today, I want to share a special recipe: corn muffins. These muffins are perfect to serve with a hearty chili dish, a tasty Thanksgiving dinner, or even a leisurely brunch.
Easy Homemade Corn Bread Muffins
Thanksgiving is a time to show gratitude for the harvest and other blessings, a beautiful tradition from which we can all learn. And while we may or may not put a significant turkey on the table, we can enjoy delicious dishes like these cornbread muffins.
They are easy to make and always create a festive atmosphere. So, let's get into the kitchen together and prepare these delicious muffins!
Top Tip
- Because you melt only half of the butter and then stir the rest unmelted through it, it is not too hot and cools down more quickly to room temperature.
- The muffins will become very fluffy since you have a combination of baking powder and soda used in the batter.
- Adding ¼ cup (40 grams) of grated cheese, such as Cheddar or Emmentaler, to the batter is a great idea.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
- ⅔ stick butter unsalted
- 1½ cups milk
- 2 teaspoons white vinegar
- 2 eggs size L
- 2⅔ cups yellow cornmeal
- 1¼ cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 390 °F or 350 °F
- Grease a cupcake tin with sunflower oil.
- Put the butter in a pan, let only half of it melt, then turn off the heat and leave it to let the remaining butter melt. Then add the milk and vinegar.⅔ stick butter, 1½ cups milk, 2 teaspoons white vinegar
- Whisk the eggs one at a time when the mixture is cooled down for 15 minutes.2 eggs
- Mix the cornmeal, all-purpose flour, sugar, baking powder, salt, and baking soda in a second bowl.2⅔ cups yellow cornmeal, 1¼ cups all-purpose flour, ⅓ cup sugar, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon baking soda
- Pour the milk mixture over the dry stuff and stir well (there could be some small lumps in the batter, but that is no problem)
- Add the batter to the 12 muffin holes (about three-quarters full). Put the baking tin in the oven and bake for 16 minutes.
- Check with a skewer to see if the muffins are cooked (the skewer should come out dry when pinched in the muffin) and remove them from the oven. If they aren't done yet, bake them for another two minutes.
- Let the muffins cool for 5 minutes on a rack in the baking pan. Then, remove them from the pan and serve immediately.
Notes
- Because you only melt half the butter and then stir in the rest, the mixture doesn't get super hot and cools down to room temperature more quickly.
- The muffins become nice and fluffy because the batter contains a combination of baking powder and baking soda.
- It is also delicious to stir ¼ cup (40 grams) of grated cheese, such as Cheddar or Emmentaler, into the batter, which is a great idea.
And if you don't know your oven very well yet, check the corn muffins for doneness two minutes before the end of the baking time. This can be done in three simple ways:
- Shake the mold slightly. If the tops of the muffins move, they are not ready yet.
- Press your finger in the center of a muffin. If the print springs back immediately, the cupcake is ready. If a hole remains visible, they need to bake a little longer.
- Stick a toothpick in the center of a muffin. If it comes out clean and dry, the corn muffins are done.
- Room temperature: You can store these corn muffins in a sealed box at room temperature for up to 3 days.
- Freezer: If you freeze the corn muffins immediately after baking, they can be stored in the freezer for one month. Thaw them before use and warm them up briefly.
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