Buttery Cornbread Muffins Soft (Printer View)

Fluffy, buttery cornbread muffins with a tender, golden crumb. Ideal for pairing with savory dishes.

# What you'll need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 1/3 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup whole milk
07 - 1/3 cup unsalted butter, melted
08 - 2 large eggs

# Method:

01 - Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly mixed.
03 - In a separate bowl, blend together the milk, melted butter, and eggs until thoroughly combined.
04 - Pour wet mixture into dry ingredients and stir briefly until just incorporated. Avoid overmixing to ensure tender muffins.
05 - Distribute batter evenly among the prepared muffin cups, filling each approximately two-thirds full.
06 - Bake in the preheated oven for 13-15 minutes, or until muffins are golden and a toothpick inserted into the center emerges clean.
07 - Remove pan from oven and allow muffins to cool on a wire rack for at least 10 minutes before serving.

# Expert Advice:

01 -
  • Ready in under thirty minutes so perfect for busy nights
  • Only needs basic pantry ingredients
  • Delivers moist sweet and ultra buttery muffins every time
  • Delicious on their own or as a side with soups and stews
02 -
  • Packed with fiber from the cornmeal
  • Freezes beautifully for future snacks
  • Pairs with both savory and sweet toppings
03 -
  • Always use fresh baking powder for the highest rise
  • Resist overmixing to keep the crumb tender Muffin batter should look lumpy
  • Bake muffins on the center rack so they brown evenly and rise tall If the tops are browning too quickly tent with foil for the last few minutes
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