Bread Recipes · Side Dishes

The Best Cornbread Muffins

The Best Cornbread Muffins

Makes 12 muffins


1-1/2 cups (192 grams) all-purpose flour

1 cup (120 grams) cornmeal

2/3 cup (134 grams) granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup vegetable oil

3 tablespoons butter, melted

2 eggs, beaten

1-1/4 cups buttermilk, shaken


  1. Preheat oven to 350 degrees. Grease a muffin tin generously with cooking spray. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Make a well, and add vegetable oil, butter, eggs, and buttermilk into the center of the bowl.
  2. Stir until just mixed. Using a cookie scoop or a spoon, portion the batter into the muffin cups. Bake for 17-19 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins sit for 5 minutes, then remove from the muffin tin and place on a cooling rack. Eat immediately, or freeze.


Barely adapted from Mel’s Kitchen Cafe



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