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Two corn muffins in white paper liners stacked on a wooden board, with more muffins in a tin in the background.
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Cornbread Muffins Recipe

Soft and moist corn muffins are sweet and perfect as a side dish or breakfast with butter.
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Side Dish
Cuisine: American
Servings: 16 muffins
Author: Dorothy Kern
Cost: $5

Ingredients

  • 1 cup (124g) all-purpose flour
  • 1 cup (146g) cornmeal
  • 1 cup (200g) granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil

Instructions

  • Preheat oven to 350°F. Line cupcake pans with liners.
  • Whisk flour, cornmeal, sugar, salt, and baking powder in a large bowl.
  • Add eggs, milk, and oil and whisk until combined. Batter will be grainy.
  • Fill muffin cups 2/3 full. Bake muffins for 11-14 minutes or until a toothpick comes out clean.
  • Store in an airtight container for up to 4 days or freeze for up to 3 months.

Notes

  • You can bake these without liners, but they won’t be as attractive on top.
  • To make cornbread, bake in a greased 9x13-inch pan for 18-24 minutes. Bread will brown on top.

Nutrition

Serving: 1muffin | Calories: 257kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 117mg | Potassium: 196mg | Fiber: 2g | Sugar: 18g | Vitamin A: 73IU | Calcium: 75mg | Iron: 1mg

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