Description
Homestyle cornbread muffins recipe for fluffy, golden bites. Easy to make, perfect with chili or a dollop of butter.
Ingredients
Scale
- Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- 1 large egg
- 1 ¼ cups buttermilk
- ½ cup unsalted butter, melted
- Optional Add-ins:
- ½ cup shredded cheddar cheese
- ¼ cup chopped jalapeños
- ¼ cup frozen corn
- Serving Suggestions:
- Butter
- Honey
- Jam
Instructions
- Prep Your Oven & Tin:: First things first, let’s get that oven ready. Preheat it to 400°F (200°C). Then, generously grease a 12-cup muffin tin or line it with paper liners. I always thought liners were optional until I had a batch stick stubbornly to the tin – what a mess! Now, I swear by a good grease or liners. This is where I take a deep breath and get ready for some baking magic, the kitchen already smelling faintly of possibility.
- Whisk Dry Ingredients:: In a large bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps, and everything is nicely combined. This step is crucial for an even rise, honestly. I once didn’t whisk enough, and ended with pockets of baking powder in my muffins – not ideal! Just a quick minute or two of whisking will do the trick.
- Combine Wet Ingredients:: In a separate medium bowl, lightly beat the egg. Then, whisk in the buttermilk and the melted butter. Make sure your melted butter isn’t too hot, or you might accidentally scramble the egg – oops! The mixture should be smooth and a little creamy. I love how the buttermilk gives it that slight tang, it’s a smell that always makes me happy, signaling good things to come.
- Gently Mix Wet & Dry:: Now, pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. The key here is *not* to overmix. A few lumps are totally fine, even welcome! Overmixing will lead to tough, dense muffins, and nobody wants that. I’ve made that mistake more times than I care to admit, resulting in puck-like muffins instead of fluffy ones. Just mix until you don’t see any streaks of dry flour, that’s it!
- Fill Muffin Cups:: Divide the batter evenly among the prepared muffin cups. I usually use an ice cream scoop for this; it makes things so much neater and ensures consistent muffin sizes, which I didn’t expect to be so satisfying! Fill each cup about two-thirds full. Don’t worry if it looks a little messy; it’s all part of the home baking charm, right? Sometimes a little batter drips, and I just wipe it up before it bakes on.
- Bake to Golden Perfection:: Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. My oven runs a little hot, so I usually start checking around 14 minutes, honestly. The smell when they’re baking is just incredible – a warm, sweet, corn-y aroma that fills the whole kitchen. Let them cool in the tin for a few minutes before transferring to a wire rack. They’ll be beautifully golden and smell absolutely divine!