Description

These Sweet Cornbread Muffins are moist, tender, and perfectly sweetened with granulated sugar. Made with a blend of yellow cornmeal and all-purpose flour, these muffins are easy to prepare and bake to golden perfection in just under 30 minutes. Ideal for breakfast, a snack, or a side with barbecue or chili, they offer a delightful combination of buttery richness and a subtle vanilla aroma.

Ingredients

Scale

Dry Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup milk
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prep: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Mix Wet Ingredients: In a separate bowl, whisk together the milk, melted and cooled unsalted butter, eggs, and vanilla extract until the mixture is smooth and homogeneous.
Combine: Pour the wet ingredient mixture into the dry ingredients. Stir gently and just until combined to avoid overmixing, which can make the muffins tough.
Fill Muffin Tin: Evenly divide the batter among the muffin cups, filling each about two-thirds full to allow room for rising during baking.
Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

For added texture and flavor, consider mixing in 1/2 cup of corn kernels or chopped jalapeños into the batter.
To keep muffins moist, store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
Using room temperature eggs and milk improves batter consistency and results in fluffier muffins.
If you prefer a dairy-free version, substitute the milk with almond milk and use a plant-based butter alternative.
The optional vanilla extract adds a subtle sweetness and enhances the overall flavor but can be omitted.