Description

These Sweet Cornbread Muffins are a delightful and easy-to-make treat perfect for breakfast or as a snack. Featuring a tender crumb with just the right amount of sweetness, they combine yellow cornmeal and all-purpose flour for a classic texture, enhanced by melted butter and a hint of vanilla. Ready in under 30 minutes, these muffins bake to golden perfection and are sure to please the whole family.

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)

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Instructions

Prep: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or by greasing it well to ensure the muffins release easily after baking.
Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined and evenly distributed.
Mix Wet Ingredients: In a separate bowl, whisk the milk, melted and cooled unsalted butter, eggs, and vanilla extract (if using) until the mixture is smooth and homogeneous.
Combine: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix, as this can lead to dense muffins.
Fill Muffin Tin: Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full to allow room for rising during baking.
Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the muffin tops turn golden brown and a toothpick inserted into the center of a muffin comes out clean.
Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

Do not overmix the batter to keep the muffins light and fluffy.
You can substitute milk with buttermilk for a tangier flavor and even more tender texture.
For a gluten-free option, replace the all-purpose flour with a gluten-free baking flour blend suitable for muffins.
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Optional add-ins include creamed corn, chopped jalapeños, or shredded cheese for a savory twist.