Easy Homemade Sweet Cornbread Muffins

Cornbread muffins are a classic Southern treat, perfect as a side dish or a standalone snack. This sweet cornbread muffin recipe is incredibly easy to follow, so you’ll have these moist, fluffy muffins ready in no time. Whether pairing them with a big bowl of chili, serving them at breakfast, or enjoying them with a little honey, these homemade cornbread muffins will surely become a family favorite.

Why You’ll Love These Sweet Cornbread Muffins

These sweet cornbread muffins have a delightful balance of sweetness and corn flavor, making them the perfect side dish for a variety of meals. The golden brown tops and tender insides make them irresistible. Plus, you can customize them with your favorite add-ins like cheddar cheese, fresh corn kernels, or a little bit of chopped jalapeño for a spicy kick. The possibilities are endless!

Ingredients

To make these tasty corn muffins, you’ll need the following simple ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup yellow cornmeal
• ½ cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 3 tablespoons melted butter
• 1 cup milk

How To Make Sweet Cornbread Muffins

Preheat your oven to 400°F.
Prepare your muffin pan by greasing it or lining it with paper muffin cups.

Mix the dry ingredients:
In a large bowl, combine the all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. Stir until well combined.

Whisk the wet ingredients:
In a medium bowl, whisk together the eggs, melted butter, and milk until smooth.

Combine the wet and dry ingredients:
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to over-mix; the batter should be slightly lumpy.

Fill the muffin cups:
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

Bake:
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and enjoy:
Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips for the Best Cornbread Muffins

• Don’t over-mix: Over-mixing the batter can lead to tough muffins. Stir just until the dry ingredients are moistened.
• Room temperature ingredients: Use room temperature eggs and milk for a smoother batter and better texture.
• Add-ins: Customize your muffins with add-ins like cheese, corn kernels, or even crumbled bacon for extra flavor.

Storage & Reheating

• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. If you need to store them longer, place them in an airtight container or zip-top bag in the freezer for up to 3 months.
• Reheating: To reheat, simply warm the muffins in the microwave for about 15-20 seconds or in a 350°F oven for 5-7 minutes.

Substitutions & Variations

• Dairy-free: Replace the milk with almond milk or another dairy-free alternative and use a plant-based butter alternative.
• Sweeteners: Swap out the sugar for brown sugar or maple syrup for a different flavor profile.
• Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.

Cornbread is a Southern staple and is really easy to make. Because these muffins are more like lightly sweetened muffins, they are perfect for breakfast or brunch.

If you prefer your cornbread not to be in the shape of a muffin, check out these other cornbread recipes at Southern Kissed:

• Cornbread Recipe for One or Two
• Easy Jalapeño Cornbread

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