Description
Sweet Cornbread Muffins are deliciously moist and slightly sweet muffins made with a blend of cornmeal and all-purpose flour. Perfect for breakfast or as a side, these easy-to-make muffins combine a tender crumb with a subtly buttery and vanilla-infused flavor, baked to a golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract (optional)
Instructions
- Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until fully combined and aerated.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, melted and cooled unsalted butter, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine: Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined; be careful not to overmix to maintain a tender crumb.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring optimal texture and flavor.
Notes
- Do not overmix the batter to avoid dense muffins.
- Vanilla extract is optional but adds a lovely aroma and depth of flavor.
- For a dairy-free version, substitute milk with almond or oat milk and use vegan butter.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- To reheat, warm in a toaster oven or microwave briefly.
