Description
These buttery cornbread muffins are warm, golden, and perfect for snacks or as a side dish. Easy to make and incredibly versatile, they bring comfort to every bite.
Ingredients
Scale
- 1 cup (120g) cornmeal
- 1 cup (120g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (113g) melted unsalted butter
- 2 large eggs
- 1/4 cup (50g) sugar
Instructions
- Preheat the oven to 375°F (190°C). Grease your muffin tin or line it with cupcake liners.
- In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk milk, melted butter, eggs, and sugar until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing.
- Divide the batter evenly among the muffin tin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For an extra buttery finish, brush the tops with melted butter as soon as they come out of the oven. Avoid overmixing the batter to keep the muffins light and fluffy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: Southern
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 5
- Sodium: 150
- Fat: 8
- Saturated Fat: 4.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: cornbread muffins, buttery muffins, easy snack, Southern recipe, cornbread recipe