Description
These classic Cornbread Muffins are moist, tender, and lightly sweetened with honey and brown sugar, featuring a perfect crumb thanks to the blend of cornmeal and all-purpose flour. Enhanced with a hint of butter and buttermilk, these muffins make a comforting side or snack, with an optional kick from chopped jalapeños.
Ingredients
Dry Ingredients
- 1 cup (120g) cornmeal (fine or medium ground)
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 2 Tablespoons (30ml) olive oil or vegetable oil
- 1/4 cup (50g) packed light or dark brown sugar
- 2 Tablespoons (43g) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
Optional
- 1–2 chopped jalapeño peppers
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 425°F (218°C). Line a 12-count muffin pan with paper liners or lightly spray it with nonstick cooking spray. Set aside while you prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until evenly combined. This ensures your muffins will rise properly and have a consistent texture.
- Combine Wet Ingredients: In a medium bowl, whisk the melted and slightly cooled butter with the olive or vegetable oil, brown sugar, and honey until the mixture is smooth and thick. Next, add the room temperature egg and whisk to fully incorporate. Finally, whisk in the buttermilk until everything is blended well.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. Avoid over-mixing to keep the muffins tender. If using, fold in the chopped jalapeño peppers carefully.
- Fill Muffin Pan and Bake: Spoon the batter into the muffin liners, filling each all the way to the top for nicely domed muffins. Place in the preheated oven and bake at 425°F (218°C) for 5 minutes. Then, without removing the pan, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 16–17 minutes, or until a toothpick inserted comes out clean. Total bake time should be about 21–23 minutes.
- Cool and Serve: Remove the muffins from the oven and allow them to cool for 5 minutes in the pan before transferring to a wire rack or serving. Store any leftovers in an airtight container at room temperature or refrigerated for up to one week.
Notes
- For a spicy variation, add 1–2 finely chopped jalapeño peppers to the batter, folding them in gently just before filling the muffin pan.
- Ensure the melted butter is cooled slightly before combining with the egg to prevent cooking the egg prematurely.
- Use room temperature buttermilk and egg for better batter consistency and rise.
- Test doneness with a toothpick; it should come out clean or with just a few moist crumbs.
- Muffins are best enjoyed fresh but stay moist when stored properly.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Baking
- Method: Baking
- Cuisine: American