Cornmeal Muffins
Soft, golden, and irresistibly tender, these Cornmeal Muffins are a delightful twist on a classic favorite, perfect for breakfast, snacks, or as a side to savory dishes like chili or soups. Made with a harmonious blend of yellow cornmeal and all-purpose flour, these muffins strike the perfect balance of texture and flavor, with a hint of sweetness from honey and granulated sugar. With just 10 minutes of prep time and 18 minutes of baking, this easy recipe delivers warm, homemade muffins with a beautifully golden crust and a moist, fluffy interior. Serve them warm with a pat of butter or drizzle of honey for an added touch of indulgence. Plus, they store wonderfully, making them a versatile and crowd-pleasing addition to any meal.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 0.33 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 0.25 cup Unsalted butter (melted and cooled)
- 2 units Large eggs
- 1 tablespoon Honey
Instructions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly with cooking spray.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
In a separate medium mixing bowl, whisk together the milk, melted butter, eggs, and honey until the mixture is smooth and cohesive.
Pour the wet ingredients into the bowl of dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Evenly divide the batter between the prepared muffin cups, filling each about 2/3 full to allow room for the muffins to rise.
Place the muffin tin in the preheated oven and bake for 16-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Once baked, transfer the muffin tin to a wire rack to cool for 5 minutes. Then, carefully remove the muffins from the tin and let them cool completely on the rack or serve warm.
Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 8.1 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 67 mg | 1% | |
*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.
