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A close-up shot of several golden-brown Cornbread Muffins cooling on a wire rack, ready to be enjoyed.

Classic Golden Cornbread Muffins

These tender, slightly sweet cornbread muffins are the perfect accompaniment to a hearty bowl of soup, chili, or any comforting meal. They're easy to make and bake up golden brown with a delightful crumb.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Appetizer, Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups All-purpose flour
  • 1 cup Yellow cornmeal medium grind recommended
  • 1/2 cup Granulated sugar adjust to your sweetness preference
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 Large egg lightly beaten
  • 1 cup Milk whole milk recommended
  • 1/2 cup Unsalted butter melted and cooled slightly

Equipment

  • Oven
  • 12-cup Muffin Tin
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Wire Rack

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease each cup thoroughly to prevent sticking.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the lightly beaten large egg, milk, and melted butter until smooth.
Mix Batter
  1. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spoon or spatula just until combined. Be careful not to overmix; a few lumps are perfectly fine and will result in more tender muffins.
Bake Muffins
  1. Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
  2. Bake for 18-20 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
Cooling Instructions
  1. Allow the cornbread muffins to cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. This helps prevent them from getting soggy on the bottom.

Notes

For an extra burst of flavor, try adding 1/2 cup of shredded cheddar cheese or 1/4 cup of finely diced jalapeños (or both!) to the batter. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.