These cornbread muffins are soft, fluffy, and so easy to make. They have a slight sweetness from the sugar and a light corn flavor. Perfect to serve with chili, soup, or any savory dish!
The outside is golden and crispy, while the inside stays soft and moist. Plus, you can customize them to your taste, so everyone will love them!
Fluffy Cornmeal Muffins with a Buttery Twist
Who doesn’t love muffins? Warm, fresh from the oven, and simply irresistible! These corn muffins are perfect for a hearty chili, Thanksgiving dinner, or a cozy brunch.
Thanksgiving is all about gratitude and good food, and these muffins fit right in. Whether you serve a big turkey, these muffins will always bring a festive touch to your table.
So, let’s get into the kitchen and bake these easy cornbread muffins together!
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📖 Recipe
RECIPE CARD
Ingredients
- 2⅔ cups yellow cornmeal
- 1¼ cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ⅔ stick butter, melted
- 1½ cups milk
- 2 teaspoons white vinegar
- 2 eggs, size L
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
390 °F or 350 °F - Grease a 12-cup muffin tin with a little sunflower oil.
- In a large bowl, mix cornmeal, flour, baking powder, baking soda, salt, and sugar.2⅔ cups yellow cornmeal, 1¼ cups all-purpose flour, ⅓ cup sugar, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon baking soda
- In another bowl, whisk milk, vinegar, eggs, and melted butter.⅔ stick butter, 1½ cups milk, 2 teaspoons white vinegar, 2 eggs
- Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix!
- 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)
- Divide the batter into the muffin tin, filling each cup ¾ full.
- Bake for 15-18 minutes, or until golden brown.
- Let cool for a few minutes before serving. Enjoy!
Notes
- Melt only half of the butter and stir in the rest soft—this helps cool the batter quickly.
- Baking powder and baking soda together make the muffins extra fluffy.
- Want extra flavor? Add grated Cheddar cheese (¼ cup / 40 gram) for a cheesy twist!
Not all ovens are the same, so check your muffins two minutes before the baking time is up. Here’s how:
- Shake the muffin tin. If the tops move, they need more time.
- Press the center of a muffin. If it bounces back, it’s ready. If a dent stays, bake a bit longer.
- Use a toothpick. Insert it into a muffin—if it comes out clean, they’re done!
- Want to make them ahead? No problem.
- Room temperature: Store in an airtight container for up to 3 days.
- Freezer: Freeze right after baking for up to 1 month. Thaw and warm in the oven before serving.
Nutrition
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