Y'all - this homemade cornbread muffin recipe makes the perfect side dish. I'm telling you, if you like sweet cornbread, then this is the recipe to try. It's ready in just 30 minutes, and these easy-to-make sweet cornbread muffins pair well with chili, soup, salad, and so much more!
Sweet Cornbread Muffins
1 2/3 cups all-purpose flour
2/3 cup cornmeal
1 1/2 Tbsp baking powder
1/4 tsp salt
1/2 cup sugar
1/4 cup butter, softened
1 cup milk
2 Tbsp oil
2 large eggs
- Preheat oven to 350 degrees. Line or grease a 12 cup muffin tin. Set aside.
- Combine flour, cornmeal, baking powder, and salt in a small bowl.
- In a large bowl, cream together butter and sugar with an electric hand mixer.
- Add milk and oil and mix on low until just combined. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
- Slowly add in the cornmeal mixture, mixing the two together with a fork until just combined and then stop mixing. The batter should be slightly airy and sticky. Don’t over mix!
- Divide batter evenly into prepared muffin tin. (Approximately 1/4 cup of batter per muffin will yield exactly 12 muffins.)
- Bake for 18-20 minutes at 350 degrees F or until toothpick inserted into the center of the middle muffin comes out clean.
- Allow muffins to cool in the muffin tin for about 5 minutes. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 additional minutes. Serve warm.
Notes:
It is important not to over mix your cornbread batter, otherwise the muffins will be dense, heavy, and dry. If the batter still has a few lumps in it after mixing, that is OK.
A few other things that can cause your cornbread muffins to turn out dry:
- Baking the muffins too long can dry them out and make your muffins crumbly.
- If you cool the muffins completely in the pan, it can sometimes dry them out because they keep cooking. Instead, as soon as you are able to remove them, place the cornbread muffins on a wire rack to finish cooling.
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