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Muller

Easy Cornbread Muffins

These Easy Cornbread Muffins are moist, lightly sweet, and perfectly golden. Made with simple pantry ingredients, they bake up fluffy and tender every time. Ideal for breakfast, snacks, or pairing with chili, soups, and barbecues.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 12
Course: Bakery, Breakfast, Side Dish, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (120 g) cornmeal
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt salt
  • ½ cup (113 g) unsalted butter, melted
  • 2 tablespoons (30 mL) oil
  • ¼ cup (50 g) brown sugar
  • 2 Tablespoons (43 g) honey
  • 1 large egg
  • 1 cup (240 mL) buttermilk
  • jalapeños, shredded cheese, corn kernels, scallions, bacon

Equipment

  • 12 count muffin tray
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin liners (optional)

Method
 

  1. Preheat oven to 425°F (218°C). Line or grease a 12-count muffin tray.
  2. In a bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk melted butter, oil, brown sugar, and honey. Add the egg, then the buttermilk.
  4. Pour the wet mixture into the dry mixture and whisk until just combined.
  5. Fold in optional add-ins if using.
  6. Fill muffin cups to the top.
  7. Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) and bake 16–17 minutes more.
  8. Cool for 5 minutes before transferring to a wire rack.

Notes

  • Do not overmix; this ensures soft, tender muffins.
  • Add honey for extra moisture.
  • Use buttermilk for the best flavor and texture.