Sweet Cornbread Muffins
Hey there! So, you know how sometimes you just crave something comforting and sweet that also happens to be ridiculously easy to make? Well, let me introduce you to my go-to sweet cornbread muffins. I stumbled upon this recipe after a particularly epic fail with a different one (let’s just say there was a volcano-like eruption in my oven) and these little guys have been a hit ever since. I can still remember the first time I made them for a family dinner; my uncle ate three before the main course even started!
Why You’ll Love These Muffins
I pull out this recipe whenever I want to impress without the stress (or mess). My family goes absolutely bonkers for these muffins because they’re sweet, but not too sweet – just the right balance. And if I’m being real, I sometimes just make a batch to snack on while binge-watching my favorite shows. If you sneak a taste of the batter (I always do), you’ll know why these are a hit.
Ingredients
- 1 cup cornmeal (sometimes I use polenta if I’m out)
- 1 cup all-purpose flour (my grandma swears by Brand X, but honestly any will do)
- 1/2 cup sugar (brown sugar works too if you’re feeling adventurous)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or buttermilk if you want that extra tang)
- 1/3 cup vegetable oil (melted butter is a fun alternative)
- 1 large egg
Directions
- Preheat your oven to 400°F (that’s about 200°C for my friends across the pond). Line or grease your muffin tin.
- In a big mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Give it a good whisk – this is where I usually pretend I’m a professional chef.
- In another bowl, mix together the milk, oil, and egg. Then pour this into the dry ingredients. Mix until just combined – don’t overdo it, a few lumps are okay!
- Fill each muffin cup about 3/4 full. I always end up with a few drips on the counter, but hey, who doesn’t?
- Bake for about 15-20 minutes. They’re done when a toothpick comes out clean. This is usually the point where I can barely wait to dig in, but try to let them cool a bit first!
Notes
Sometimes I add a pinch of cinnamon just for kicks, or throw in a handful of corn kernels for a bit of texture. I discovered by accident that overmixing makes them a bit dense, so less is more.
Variations I’ve Tried
I once tried adding blueberries – that was a bit of a flop, they got too soggy. But adding cheese and jalapeños for a savory twist? Now that was a winner!
Equipment Check
You don’t need anything fancy, just a muffin tin. If you don’t have one, you could use those disposable baking cups (they work in a pinch).
Storing Your Muffins
These keep well in an airtight container for a couple of days – though honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving these warm with a pat of butter or a dollop of honey. Or if you’re feeling really indulgent, a scoop of vanilla ice cream is heavenly.
Pro Tips
Don’t rush the cooling step. I once tried to eat one too soon and ended up with a burnt tongue – not fun. Also, using room temperature ingredients seems to help them rise better.
FAQ
Can I use almond flour instead of all-purpose flour? You can try, but it might make the muffins a bit dense. If you do, let me know how it goes!
Do I need to use sugar? Not necessarily, you could use honey or maple syrup, but adjust the liquid accordingly.
