Go Back
Easy Cornbread Muffins Recipe for a Warm, Golden Breakfast

Easy Cornbread Muffins Recipe

These quick cornbread muffins are golden, tender, and lightly sweet, with a soft center and delicious corn flavor. The batter comes together in one bowl and bakes into 12 breakfast-ready muffins.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup (120 g) Yellow cornmeal
  • 1 cup (125 g) All-purpose flour
  • 1/4 cup (50 g) Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Fine salt
Wet Ingredients
  • 1 cup (240 ml) Milk or buttermilk
  • 1 Large egg
  • 1/3 cup (80 ml) Vegetable oil or melted unsalted butter

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. Whisk the cornmeal, flour, sugar, baking powder, and salt together in a large bowl.
  3. In a separate bowl, whisk together the milk or buttermilk, egg, and vegetable oil or melted unsalted butter.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine, so avoid mixing longer than necessary.
  5. Divide the batter among the muffin cups, filling each about two-thirds to three-quarters full.
  6. Bake for 15 to 18 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  7. Cool the muffins in the pan for about 5 minutes, then transfer them to a rack.

Notes

Use buttermilk for a tender, slightly tangy muffin. Do not overmix, and make sure the oven is fully preheated for higher, evenly browned tops. Warm muffins can be brushed with melted butter or honey before serving.