Cornbread Muffins Easy Fluffy Recipe Wellplated Com

Mega-moist (far from your average crumbly cornbread muffin), and made with better-for-you ingredients, these southern cornbread muffins are a twist on my mother’s classic cornbread batter. You can enjoy them in both sweet and savory applications. If you’re wondering what to serve with these sweet cornbread muffins, the answer is: whatever you like!

Enjoy these old-fashioned cornbread muffins for breakfast with a smear of your favorite jam.Whip up a batch to enjoy as a side dish with a steaming bowl of Healthy Turkey Chili.Slather them with butter and honey beside an afternoon cup of tea.

How ever you choose to gobble up these muffins, they’re sure to become an instant hit with your friends and family.

How to Make Cornbread Muffins

This deceptively healthy and easy cornbread muffin recipe is a smart, tasty way to begin (or end) your day (as are these Healthy Oatmeal Muffins). They are subtly sweet, but not so sweet they would be out of place with soup or chili. If you’d like 100% savory cornbread muffins, I suggest baking this Mexican Cornbread in a muffin pan.

The Ingredient

Cornmeal. Lends these wholesome cornbread muffins their quintessential flavor and the special texture that makes them soft on the inside and slightly crisp on the outside.

Flour. A 50/50 blend of all purpose and whole wheat pastry flour is the perfect combination of fluffy and nutritious.

Sugar. Sweetens the muffins a touch and improves the tenderness of the crumb. (And yes, I like sugar or honey in my cornbread!).Applesauce. Adds moisture to the muffins without extra fat (just like in these Applesauce Muffins).Baking Powder. Our leavening agent that gives these southern cornbread muffins their perfect rise.

Eggs. Our star muffin binder.Butter. For moisture, softness, and classic butter taste baked right into every bite. We are using melted butter that has been cooled.Skim Milk. I decided to skip the buttermilk (and save it for these Buttermilk Blueberry Muffins) and sour cream and reached for skim milk to make these cornbread muffins healthy.

The Directions

Storage Tips

To Store. Leftover muffins will keep well in an airtight container at room temperature for up to 2 days.To Freeze. Place muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.

Recommended Tools to Make this Recipe

Muffin Tin. This standard 12-cup muffin tin is my go-to for baking muffins and cupcakes every time.Mixing Bowls. I love this nested glass mixing bowl set because it saves precious cupboard space.Wooden Spoons. To prevent overmixing the batter, I typically prefer to mix by hand rather than using a mixer when making muffin recipes.

A muffin you can enjoy for breakfast, lunch, dinner AND dessert? Sign me up!

Blueberry Cornbread Muffins. Add 3/4 fresh or frozen blueberries to the batter (if using frozen, no need to thaw first).Jalapeno-Cheddar Cornbread Muffins. Add 1/4 cup diced fresh jalapeno and 1/2 cup shredded extra-sharp cheddar cheese to the finished batter (or bake this cheesy Jalapeno Cornbread in a muffin pan).Jam-Stuffed Cornbread Muffins. After baking, fill each muffin with your favorite raspberry, blueberry, or strawberry jam. To do so, spoon 3/4 cup of seedless jam into a pastry bag fitted with a large round tip. Push the tip into the top of the muffin and squeeze 1-2 tablespoons of jam into the center, until you fear it may burst. YUM.