Description
These Sweet Cornbread Muffins are a delightful blend of tender cornmeal and fluffy flour, sweetened just right and baked to golden perfection. Ideal for breakfast, snacks, or a comforting side, these muffins are easy to prepare and have a moist, crumbly texture with a subtle vanilla aroma.
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
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk the milk, melted and cooled unsalted butter, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix to maintain a tender crumb.
- Fill muffin cups: Evenly distribute the batter among the 12 muffin cups, filling each about two-thirds full to allow space for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool the muffins: Allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter; it can cause dense and tough muffins.
- The vanilla extract is optional but adds a subtle sweetness and aroma.
- For a dairy-free version, substitute milk with almond milk and butter with a plant-based alternative.
- These muffins freeze well; wrap tightly and freeze for up to 3 months.
- Try adding corn kernels or chopped jalapeños for a savory twist.
