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Cornbread Muffin Recipe

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4.2 from 13 reviews

This classic Cornbread Muffin recipe yields tender and moist muffins with a subtle sweetness from honey and light brown sugar. Made with a combination of cornmeal and all-purpose flour, these muffins have a perfect crumb and golden edges, ideal for breakfast or as a side to a savory meal. They are quick to prepare and baked to perfection, offering a delightful homemade treat.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 3/4 cup cornmeal (enriched and degermed; Albers brand recommended)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch

Wet Ingredients

  • 12 tablespoons butter, melted and divided (10 tablespoons plus 2 tablespoons for greasing)
  • 1 cup buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 2 tablespoons honey
  • 1/3 cup light brown sugar, firmly packed

Instructions

  1. Prepare Ingredients: Set out the buttermilk and egg to reach room temperature for better mixing and texture. Preheat your oven to 350°F (177°C).
  2. Melt Butter: Melt 10 tablespoons of butter in the microwave and let it cool to room temperature to avoid cooking the egg or curdling the mixture when combined.
  3. Mix Dry Ingredients: In a large bowl, combine cornmeal, all-purpose flour, baking powder, baking soda, salt, and cornstarch. Stir well to evenly distribute the leavening agents.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, honey, and brown sugar until smooth. Gradually drizzle in the cooled melted butter while whisking continuously, then whisk for another 1 to 2 minutes until fully combined and smooth.
  5. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently with a wooden spoon until just combined—avoid overmixing to keep the muffins tender.
  6. Prepare Muffin Tin: Melt the remaining 2 tablespoons of butter and use a pastry brush to coat the entire inside of each muffin cavity, including sides and bottom, to prevent sticking and add flavor.
  7. Fill Muffin Tin: Spoon the batter into the prepared muffin cavities, filling each about 3/4 full. The batter should fill all 12 cavities.
  8. Bake: Place the muffin tin in the preheated oven and bake for 19 to 23 minutes. Check for doneness by looking for lightly browned edges and testing with a toothpick; it should come out clean or with just a few moist crumbs.
  9. Cool: Remove from oven and let muffins cool in the pan for 5 minutes. Carefully remove each muffin with a fork or spoon and transfer to a wire rack to cool completely. Handle gently as these muffins are tender and delicate.

Notes

  • Ensure the buttermilk and egg are at room temperature to create a smooth batter and prevent curdling.
  • Do not overmix the batter to keep muffins light and tender.
  • If you don’t have cornstarch, you can omit it, but it helps to achieve a better crumb texture.
  • Butter can be substituted with a neutral oil if preferred, but butter adds richness and flavor.
  • These muffins are best served warm but can be stored in an airtight container at room temperature for 2 days or frozen for longer storage.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/cornbread-muffin-recipe/