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
- 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.
- 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