These Cornbread muffins are a cornbread-like quick bread that can be served as breakfast, lunch, or dinner side dish or as a snack.
Plain, unadorned muffins go by fast in our house. I observed that my family will reach for a baked treat that is naked and bare more than they will reach for an iced cupcake.
For that reason, cupcakes will stand on our counter for days while these cornbread muffins are gone overnight.
These cornbread muffins are an easy whipping, perfect-for-weekdays- kind of baking.
Cornbread Muffins vs Cornbread
- Compared to cornbread, these cornbread muffins deviate slightly from the traditional recipes because it leans more on the sweet side.
- While a traditional cornbread is a perfect side to a main dish, these recipe can serve both purpose of being a side dish, and a sweet baked treat.
- They are not necessarily too indulgent but enough to give you a sweet fix.
- You can also check out my basic cornbread recipe. It has less sweetener, and leans more on the traditional side, using buttermilk and yogurt.
What I Love about this recipe :
- I love that making muffins such as these do not require the stand mixer.
- Simple preparation, a few dirty bowls. Definitely no kitchen hurricane.
- They are moist, buttery and appropriately sweet. Even those who do not have a sweet tooth will find these delightful.
- Simple ingredients. You may not have the cornmeal at hand but the rest of the ingredients are pantry staples.
- Cornmeal. Use yellow corn meal. It can either be stone ground which will yield a more coarser crumbs but deeper flavor, or fine which will yield a more delicate crumb. I used pre cooked cornmeal, but regular is fine too.
- Honey. Adds a layer of sweetness in addition to the sugar. Make sure to use the liquid honey.
- Butter. The melted butter adds richness to the muffins and this should not be replaced or skipped.
- Eggs. Eggs acts as a binder in this recipe. It also adds richness to the flavor and softness in the texture.
- See the recipe card for the rest of the ingredients.
- Dry ingredients. In a bowl, whisk together all the dry ingredients.
- Wet ingredients. In another bowl, whisk together all the wet ingredients until they are incorporated.
- Combine. Pour the wet mixture over the dry ingredients. Using a rubber spatula gently stir to combine just until the ingredients has come together.
- Bake. Spoon the batter into a lined muffin pan until they are about 2/3 full. Bake at 400 F for 15 minutes, or until a toothpick inserted at the center of a muffin comes out clean.
Frequently Asked Questions
It is possible that the cornmeal you are using is too coarse, or the proportion of the flour and cornmeal is off. Too much cornmeal in a recipe can make the cornbread fall apart. The all-purpose flour helps build the structure of the muffin because of its gluten, and if there is not enough of it, the cornbread falls apart.
To a degree, cornbread naturally have a gritty texture compared to a regular baked good. This is because of the cornmeal. However, if it is too gritty to the point that it is not holding together, refer to the first question above.
These are a family favorite. They win over brownies, cookies, and cakes most of the time. Squeeze in baking these cornbread muffins sometime and you will find making them more and more often.
Here are more simple baking recipes for you:
- Honey Scones with Sweet Calamansi Glaze
- Salted caramel Scones
- Cheese Scones with Scallions
- Best Ever Chocolate Brownies
- Chocolate Chip Loaf Bread
- Chocolate Marble Bread
- Sweet Potato Scones
- Easy Lemon Loaf Cake
- Buttery Cornbread Recipe
- Apple Cornbread Muffins
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1/2 cup granulated sugar
- 1 tsp salt
- 1 cup whole milk
- 1/2 stick unsalted butter melted
- 2 large egg
- 1/4 cup honey
- Preheat oven to 400F. Line a muffin pan with cupcake liners. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt.
- In another bowl, whisk together the wet ingredients: eggs, milk, melted butter, and honey. Add the wet ingredients to dry ingredients and stir just until combined.
- Pour or spoon batter equally into prepared 12 muffin liners and bake until the muffins are golden, about 15 minutes.