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A square photo with a muffin with a bite in it, giving you a light structure. A plate of muffins in the background.

Cornbread MuffinsEasy Homemade Cornbread Muffins

Andréa
These cornbread muffins are delicious and easy to make. They have a light and fluffy texture with some sweetness. Try them!
Prep Time 5 minutes
Cook Time 16 minutes
Cooling time 15 minutes
Total Time 36 minutes
Course Bread Baking, Side Dish
Cuisine American
Servings 12 muffins
Calories 282 kcal

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

Ingredients you need per step are listed below the step in Italic

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

1. Baking tips
  • 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!
2. How to Check If Your Muffins Are Done
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!
 
3. Storage Tips
  • 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

Calories: 282kcal | Carbohydrates: 43g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 354mg | Fiber: 4g | Sugar: 8g | Vitamin A: 247IU | Iron: 2mg
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