Tillie Doyle
Cornbread muffins are a delicious and versatile treat that can be served as a side dish or a snack. They are also a perfect portion-controlled option for potlucks and holidays. The number of muffins you can get from a pan of cornbread depends on the size of the pan and the size of the muffins. A standard muffin pan typically yields 6 to 12 muffins, while a larger pan can make up to 14 muffins. The baking time also varies depending on the size of the muffins, ranging from 15 to 30 minutes. These muffins are best served fresh and can be stored in an airtight container for a few days or frozen for longer. With their tender texture, subtle sweetness, and versatility, cornbread muffins are a popular choice for many occasions.
| Characteristics | Values |
|---|---|
| Baking time | 15-20 minutes |
| Oven temperature | 350°F-425°F |
| Batter preparation time | 5-10 minutes |
| Batter consistency | Lumpy |
| Batter spooning technique | Fill cups 2/3-3/4 full |
| Muffin texture | Moist, buttery, fluffy, crumbly, airy, gritty, crispy |
| Muffin shape | Domed, high |
| Muffin colour | Golden brown |
| Muffin taste | Sweet, savoury, salty |
| Muffin ingredients | Cornmeal, flour, sugar, honey, butter, milk, egg, baking powder, salt, oil, buttermilk, peppers, blueberries |
| Muffin storage | Airtight container, room temperature, 3 days-1 week; freezer, 3 months |
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What You'll Learn
Cornbread muffins recipe
Cornbread muffins are a delicious snack and side dish with a sweet and savoury flavour. They are easy to make and can be whipped up in less than an hour. The recipe below makes 12 muffins and can be adapted with various add-ins.
Ingredients:
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of baking soda
- 1/4 cup of granulated sugar
- 1/2 teaspoon of salt
- 1/4 cup of honey
- 1/2 cup of milk
- 1/2 cup of buttermilk
- 1/4 cup of melted butter
- 1/4 cup of oil
- 1 egg
Optional add-ins:
- 1 cup of roasted and chopped green chiles
- 1 cup of smashed roasted garlic cloves
- 1 cup of bacon bits
- 1 cup of frozen corn kernels
- 3/4 cup of shredded cheddar, Monterey Jack, or pepper Jack cheese
- 1/4 cup of chopped scallions
- 1-2 large seeded and chopped jalapeño peppers
Method:
- Preheat the oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the honey, milk, butter, oil, and egg.
- Create a well in the centre of the cornmeal mixture and add the milk mixture. Stir until just combined.
- Fold in any desired add-ins. Avoid over-mixing.
- Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 16-18 minutes, or until a toothpick inserted into the centre comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for a few minutes before serving warm.
Storage:
Cornbread muffins are best served fresh but can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.
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Cornbread muffins baking time
Cornbread muffins are a delicious side dish that can be whipped up in no time. The total baking time for cornbread muffins is between 15 and 23 minutes.
To start, preheat your oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners or spray the pan with non-stick cooking spray. Set the pan aside.
In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt. Set this aside. In a separate medium bowl, whisk together the wet ingredients: cooled melted butter, oil, brown sugar, honey, egg, and buttermilk.
Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing the batter. You can also add chopped jalapeños or other optional add-ins to the batter.
Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full. Place the pan in the oven and bake for 5 minutes at 425°F (218°C). Then, without opening the oven door, reduce the heat to 350°F (177°C) and continue baking for another 16 to 17 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for a few minutes before serving warm. Cornbread muffins are best served fresh but can be stored at room temperature for up to 3 days or frozen for longer storage.
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Cornbread muffins ingredients
Cornbread muffins are a delicious treat, perfect as a side to any Southern or Southwestern dish. They are tender, buttery, and sweet, with a delicate crisp top and a moist interior. The best part? They are not dry!
The ingredients required for cornbread muffins are simple and easily available. The dry ingredients include flour, cornmeal, sugar, baking powder or soda, and salt. Cornmeal is a key ingredient, and it is recommended to use plain cornmeal instead of cornmeal mix to avoid too much leavening and flour in the batter. While yellow cornmeal is preferred for the colour, white cornmeal works just as well, and you can even add a pinch of turmeric for colour.
The wet ingredients include milk, butter, oil, honey, and eggs. Buttermilk is also a key ingredient, adding to the moist and rich texture of the muffins. If you don't have buttermilk, you can make a substitute by adding 2 teaspoons of lemon juice or white vinegar to whole milk. While whole milk is recommended, lower-fat or non-dairy milk can also be used. Melted butter is combined with milk to prevent the hot butter from cooking the egg when mixed.
Additionally, cornbread muffins can be made plain or with various add-ins. You can add chopped jalapeños for a spicy kick, or fold in shredded cheese, corn kernels, scallions, or bacon for extra flavour. The sweetness of the honey and brown sugar pairs wonderfully with the subtle heat of the jalapeños.
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Cornbread muffins storage
Cornbread muffins, like cornbread, can be stored at room temperature for a short period. However, if you want to keep them fresh for longer, you should consider storing them in the refrigerator or freezer.
Room Temperature Storage
Cornbread muffins can be stored at room temperature for up to two to four days. To prolong their shelf life and keep them fresh for this duration, you can use paper towels to absorb the moisture that the muffins emit as they age. Place the muffins in a container with paper towels on the bottom and top, ensuring the muffins are in a single layer. This will prevent the muffins from becoming soggy. Alternatively, you can use a large zip-top bag, turned on its side so that it lays flat, with the muffins placed on top of the paper towels.
Refrigerator Storage
You can extend the life of cornbread muffins by storing them in the refrigerator. Wrap the muffins in aluminium foil or plastic wrap and place them in a food storage bag or airtight container. This will add several days to your available storage time.
Freezer Storage
Freezing cornbread muffins is a convenient way to extend their shelf life and have them on hand whenever you need a quick snack or side dish. Cornbread muffins can be stored in the freezer for about two to three months. To freeze cornbread muffins, follow these steps:
- Allow the muffins to cool completely after baking. This helps prevent moisture buildup and ice crystals during freezing.
- Wrap each muffin individually in plastic wrap or aluminium foil.
- Place the individually wrapped muffins in a resealable plastic freezer bag. Squeeze out as much air as possible before sealing.
- Label the package with the freezing date and a brief description.
- When you want to enjoy the frozen muffins, remove the desired number of muffins from the freezer. You can thaw them at room temperature or microwave them on low power until they are just thawed. If you prefer your muffins warm, you can also reheat them in the oven.
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Cornbread muffins variations
Cornbread muffins are a versatile dish that can be served as a savoury or sweet treat. They can be paired with BBQ chicken, ribs, beef chilli, or chicken tortilla soup. They can also be served with butter, honey butter, or jam for breakfast.
Plain Cornbread Muffins
You can make cornbread muffins plain by simply following the basic recipe without any add-ins. This variation is perfect for those who prefer a simpler taste or want to highlight the natural sweetness of the cornmeal.
Spicy Cornbread Muffins
For those who enjoy a kick of spice, you can add chopped jalapeños, green chilis, or roasted garlic cloves to the batter. This variation adds a spicy and savoury element to the muffins, making them a perfect side dish for chilli or spicy stews.
Cheesy Cornbread Muffins
Cornbread muffins can be made cheesy by adding shredded cheese such as cheddar, Monterey Jack, or pepper jack. The cheese adds a savoury and creamy dimension to the muffins, making them a tasty snack or side dish.
Sweet Cornbread Muffins
To make cornbread muffins sweeter, you can increase the amount of sugar or add more honey or brown sugar to the recipe. You can also add strawberry jam or other sweet preserves to create a dessert-like muffin.
Corny Cornbread Muffins
For an extra boost of corn flavour, you can add cooked or canned corn kernels to the batter. This variation amplifies the sweet corn taste and adds a crunchy texture to the muffins.
Savoury Cornbread Muffins
If you prefer a more savoury flavour profile, you can replace some of the butter with bacon fat and add mix-ins such as bacon bits, scallions, or chopped onions. This variation creates a smoky and savoury cornbread muffin that pairs well with barbecued meats or hearty soups.
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Frequently asked questions
Typically, a 12-count muffin pan is used to bake cornbread muffins.
Bake the muffins for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.
Preheat your oven to 400°F (218°C) and then reduce to 350°F (177°C) after the first 5 minutes of baking.
You will need flour, cornmeal, sugar, baking powder, salt, eggs, milk, butter, and honey. You can also add peppers or chilli for a spicier muffin.
Yes, you can freeze cornbread muffins for up to 3 months. Thaw them overnight in the refrigerator or on the countertop for 3-4 hours before serving.
