Description
These cornbread muffins are moist, fluffy, and packed with that classic sweet corn flavor. Perfect as a side dish or a snack!
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup corn kernels (fresh, canned, or frozen)
Instructions
- Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In another bowl, whisk together the milk, vegetable oil, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the corn kernels gently.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a savory twist, add shredded cheese or chopped jalapeños to the batter.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 30
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