Easy Cornbread Muffins
A tender moist cornbread muffin that are quick to whip up!
Servings: 12 muffins
Ingredients
- 1 cup + 2 Tablespoons (155 g) yellow cornmeal
- 1 cup (120 g all-purpose flour
- 2/3 cup (135 g) granulated sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 1/4 cup (60 ml) vegetable oil
- 4 tablespoons (1/2 stick, 57 g) unsalted butter melted
- 2 tablespoons mild honey
- 2 large eggs lightly beaten
- 1 cup (240 ml) milk
Instructions
- Preheat oven to 350°F. Line a standard 12-cup muffin tin with baking cups.
- Combine the flour, cornmeal, sugar, and baking powder in a bowl. Whisk to combine.
- Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture just until moistened. Do not overmix. Divide batter evenly among baking cups, filling each well up to the top.
- Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes.
Notes
Adapted from Martha Stewart