Easy Cornbread Muffins Recipe
These Easy Cornbread Muffins are the perfect blend of golden, crumbly texture and sweet, buttery flavor. Ready in just 45 minutes, they’re a fuss-free side dish that pairs beautifully with soups, stews, or a simple pat of butter.
Ingredients
- 1 cup cornmeal (fine or medium ground)
- 1 cup all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 Tablespoons olive oil or vegetable oil
- 1/4 cup packed light or dark brown sugar
- 2 Tablespoons honey
- 1 large egg, at room temperature
- 1 cup buttermilk, at room temperature
- 1–2 chopped jalapeño peppers optional add-ins
Instructions
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. Set pan aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid over-mixing.
- Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16–17 minutes. The total time these muffins should be in the oven is about 21–23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
- Remove muffins from the oven and allow to cool in the pan for 5 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
Tried this recipe?Let us know how it was!