Sweet Cornbread Muffins

If you love Sweet Cornbread Muffins from a box, you’ll love knowing you can make them from scratch just as easily! These muffins taste just like the classic corn muffin mix we all know and love and go with anything.

Prep Time 10

Cook Time 15

Servings (3T) muffins

Calories 172kcal

Ingredients

1 cup stoneground yellow cornmeal (150g)
1 cup all-purpose flour (120g)
2 teaspoons baking powder (8g)
1 teaspoon kosher salt (4g)
4 tablespoons unsalted butter (56g)
1 cup milk warmed
½ cup granulated sugar 100g
1 large egg ~50g

Instructions

Preheat the oven to 400°F. Line a muffin tin with cupcake liners and spray with baking spray. Set aside.
Combine the cornmeal, flour, baking powder and salt. Stir to combine.
Melt the butter in the microwave. (You can also technically warm it IN the milk.) Add the milk and sugar to the same bowl. Stir to combine.
Add the egg to the wet ingredients. Whisk until the egg is completely incorporated.
Pour the wet ingredients into the dry ingredients.
Mix with a rubber spatula until the batter comes together.
Use a spoon or a cookie scoop to measure a little more than 3 tablespoons of batter into the prepared muffin tin.
Bake the muffins in the preheated oven for 15-18 minutes, or until the tops have browned slightly and an inserted toothpick comes out clean.
Cool on a wire rack.
Enjoy warm with your favorite entree or main dish.

Notes

How to store: Once the muffins have fully cooled, you can store them in an airtight container for up to 4 days at room temperature.

How to freeze: Put the cooled muffins on a baking sheet and flash freeze for an hour, then transfer into a freezer-safe bag. This keeps them from sticking together. Store for up to 3 months, then thaw in the fridge overnight and re-heat in the oven or toaster oven.

Nutrition