Description
Sweet cornbread muffins combine buttery cornbread flavor with a hint of sweetness, perfect for breakfast, snacks, or as a side dish for soups and stews.
Ingredients
Scale
- 2/3 cup all-purpose flour
- 1/2 cup plain yellow cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg, beaten
- 1/2 cup milk
Instructions
- Preheat the oven to 400°F (200°C) and prepare a 6-well muffin tin by greasing or lining it with muffin liners.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, mix the vegetable oil, beaten egg, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Spoon the batter into the muffin tin, filling each well about two-thirds full.
- Bake for 15-20 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter to avoid dense muffins.
- Ensure your baking powder is fresh for the best rise.
- If you don’t have vegetable oil, you can substitute with melted butter or coconut oil.
- For a dairy-free version, use almond milk or oat milk.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 9g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Sweet Cornbread Muffins, Cornbread Muffins Recipe, Muffins, Southern Cornbread, Sweet Muffins