Sweet Cornbread Muffins are a perfect balance of soft, fluffy texture with a hint of sweetness, making them an irresistible side dish or snack. These muffins are a wonderful complement to savory dishes like chili, BBQ, or soups, but they’re equally delicious served with a pat of butter and a drizzle of honey. With a slightly crisp golden top and a tender crumb inside, these cornbread muffins are easy to make and come together quickly. Whether you’re serving them for a family dinner or a casual gathering, they are sure to be a crowd-pleaser.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the tin.
- Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- Combine the wet ingredients: In a separate bowl, whisk together the milk, vegetable oil (or melted butter), eggs, and vanilla extract (if using).
- Make the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Fill the muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm with butter or honey.
These Sweet Cornbread Muffins are perfect for any occasion, offering a moist and slightly sweet bite that pairs well with both savory and sweet flavors!
