Description
These classic Cornbread Muffins are moist, tender, and packed with sweet corn flavor. Made with a combination of creamed corn and yellow cornmeal, they offer a perfect balance of sweetness and texture. Ideal as a side for soups, chili, or barbecue, these muffins are easy to prepare and baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1/2 cup / 115 g unsalted butter, melted
- 2 eggs
- 3/4 cup / 185 ml milk (any fat percentage)
- 1 cup canned creamed corn (NOT 1 can, just 1 cup)
Dry Ingredients
- 3/4 cup yellow cornmeal (polenta)
- 1 1/2 cups (225 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 cup (110 g) white sugar (can reduce to 1/4 cup if preferred)
- 1/4 tsp salt
Others
- Extra melted butter for greasing muffin tin and brushing tops
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 180°C (350°F). Brush a 12-hole standard muffin tin thoroughly with melted butter to prevent sticking and add flavor.
- Combine dry ingredients: In a medium bowl, mix together the cornmeal, all-purpose flour, baking powder, white sugar, and salt. Stir briefly just to combine all the dry components evenly.
- Whisk wet ingredients: In a separate bowl, whisk together the melted butter, eggs, milk, and creamed corn until smooth and uniformly mixed.
- Mix wet and dry ingredients: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently just until combined; avoid overmixing to keep the muffins tender.
- Fill muffin tin: Spoon the batter evenly into the prepared muffin tin, filling each hole right up to the top to ensure good muffin size and shape.
- Bake the muffins: Place the tin in the preheated oven and bake for about 20 minutes or until the muffin tops turn golden brown and a toothpick inserted in the center comes out clean.
- Finish and cool: Remove the muffin tin from the oven. If desired, brush the warm muffin tops with extra melted butter for added richness and shine. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely or to serve.
Notes
- Using creamed corn rather than whole kernel corn provides moisture and sweetness, contributing to a tender texture.
- Reducing sugar is possible if you prefer less sweetness; try starting with 1/4 cup.
- Be careful not to overmix the batter to avoid dense muffins.
- Butter can be substituted with a neutral oil if desired but butter adds flavor and a better crumb.
- These muffins are best served warm but can be kept in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Keywords: cornbread muffins, cornmeal, baked muffins, American bread, sweet corn muffins
