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Fluffy Cornbread Muffins

These Fluffy Cornbread Muffins are light, airy, and subtly sweet, making them the perfect companion for chilly days and hearty meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour For a healthier twist, substitute half with whole wheat flour.
  • 1 cup cornmeal Use fresh cornmeal and store in an airtight container.
  • 1/4 cup granulated sugar Brings a subtle sweetness to the muffins.
  • 1 tablespoon baking powder Ensure it is fresh for best results.
  • 1/2 teaspoon salt Balances the flavor.
Wet Ingredients
  • 1 cup milk (or buttermilk) Buttermilk adds richness.
  • 1/4 cup vegetable oil (or melted butter) Use butter for extra richness.
  • 1 large egg Binds the ingredients together.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Grease a muffin tin or line it with paper liners for easy removal.
  2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until combined and airy.
  3. In another bowl, whisk the milk, vegetable oil, and egg until blended.
  4. Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula or wooden spoon. Be careful not to overmix; the batter should be lumpy.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 15-20 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
  3. Allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store the muffins in an airtight container for up to 3 days at room temperature or freeze for up to 3 months. Reheat in the oven before serving. Try adding shredded cheese or jalapeños for a flavorful twist.