Cornmeal Molasses Crumb Muffins
Start your morning with the warm, comforting flavors of Cornmeal Molasses Crumb Muffins—a delightful fusion of rich molasses, hearty cornmeal, and an irresistible cinnamon-scented crumb topping. These moist, tender muffins boast a beautifully balanced sweetness and a hint of rustic charm, thanks to the earthy notes of molasses paired with buttermilk's subtle tang. Perfectly golden and topped with a buttery, crumbly mix of brown sugar and cinnamon, they’re an ideal treat for breakfast, brunch, or a cozy afternoon snack. Ready in under 35 minutes, these easy-to-make muffins deliver homemade goodness that’s perfect for sharing. Whether paired with coffee or tea, they’re bound to become your go-to recipe for a warm, baked-from-scratch indulgence. Keywords: cornmeal muffins, molasses muffins, crumb topping, easy muffin recipe, breakfast treat.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.75 cup Cornmeal
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.5 cups Molasses
- 0.25 cups Granulated sugar
- 2 pieces Large eggs
- 0.75 cups Buttermilk
- 1 teaspoons Vanilla extract
- 0.25 cups Light brown sugar, packed (for crumb topping)
- 0.25 cups All-purpose flour (for crumb topping)
- 2 tablespoons Cold unsalted butter, cubed (for crumb topping)
- 0.5 teaspoons Ground cinnamon (for crumb topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners.
In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
In a large bowl, mix 1/2 cup melted butter, 1/2 cup molasses, and 1/4 cup granulated sugar until smooth.
Whisk in the eggs, one at a time, followed by 3/4 cup buttermilk and 1 teaspoon vanilla extract until fully combined.
Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. Stop mixing as soon as no streaks of flour remain.
To make the crumb topping, mix 1/4 cup light brown sugar, 1/4 cup all-purpose flour, 2 tablespoons cold cubed butter, and 1/2 teaspoon ground cinnamon in a small bowl. Use your fingers or a fork to combine the ingredients until they form a crumbly texture.
Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
Sprinkle the crumb topping generously over each muffin.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 20.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
