Cornbread Muffins
These homemade cornbread muffins are light and sweet, and simple to make! They come together quickly, and they'll be ready to eat in just a little over 30 minutes!
Servings: 14 muffins
Calories: 225kcal
Equipment
- Small bowl
- Medium bowl
- spoon
- Muffin pan liners
Ingredients
- 1 tablespoon Apple Cider Vinegar or white vinegar
- 1 cup Milk or use buttermilk and omit vinegar
- 1 1/2 cups All Purpose Flour
- 1 cup White Cornmeal or yellow cornmeal
- 1/3 cup White Sugar
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- pinch Salt
- 1 Egg large, room temperature
- 3 tablespoons Honey
- 1/2 cup Butter melted
- 3 tablespoons Vegetable Oil
Instructions
- Preheat your oven to 350℉ and line a muffin pan with muffin cups or use nonstick spray if you’re not using paper muffin liners.
- Pour the milk into a small bowl and then add the vinegar. Allow to sit for five minutes.
- While the vinegar is curdling with the milk, mix together all of the dry ingredients in a separate large mixing bowl, and then set aside.
- Add in the rest of the wet ingredients (the egg, honey, butter, and oil) to the milk mixture and whisk until the mixture is uniform.
- Pour the wet ingredients into the dry ingredients and stir until there are no more dry lumps.
- Pour about ¼ cup of batter into each muffin pan liner, filling it about 2/3rds of the way full.
- Bake in the preheated oven for about 20 minutes or until golden brown, and a toothpick inserted into the center comes out clean. Serve warm with honey or jam.
Notes
You will know they are done when they start to turn golden on the top. If you’re unsure if they are done, poke a toothpick all the way through the center of one. If it comes out clean or with just a few crumbs, then it’s done!
Regular white vinegar will work the same as apple cider vinegar in this recipe. It’s used to make something similar to buttermilk, so if you prefer, you could replace the milk and vinegar with an equal amount of buttermilk. This is to add flavor and help keep the muffins nicely moist.
If you would like, you could use yellow cornmeal in place of white cornmeal.
Nutrition
Serving: 1muffin | Calories: 225kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 149mg | Potassium: 100mg | Fiber: 2g | Sugar: 10g | Vitamin A: 248IU | Vitamin C: 0.02mg | Calcium: 54mg | Iron: 1mg
