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A close up of a muffin cut in half with butter melting on it.

Cornbread Muffins

Course: Breads/Rolls
Cuisine: American
Keyword: easy cornbread muffins, sweet cornbread muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12
Calories: 179kcal
Author: Malinda Linnebur
These Cornbread Muffins are a great compliment to soups and chili or even for the holiday's! They are made with creamed corn for even more flavor and it keeps them moist!
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Ingredients

  • 1¼ cups (180g) all purpose flour
  • 1 cup (175g) cornmeal
  • ¼ cup (55g) sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 (14.75oz) (418g) can creamed corn
  • 2 large eggs
  • ⅓ cup (80ml) milk
  • ¼ cup (55g) butter, melted

Instructions

  • Preheat oven to 400°F. Grease a muffin pan or line with liners; set aside.
  • In a large bowl combine the flour, cornmeal, sugar, baking powder, and salt. Add the remaining ingredients and stir just until almost fully combined. Leave a few dry spots.
  • Divide batter evenly among the 12 muffin cups. Bake for 15-18 minutes or until a toothpick inserted in the middle of a muffin comes out clean. If greased the pan leave in pan for 5 minutes before removing. If you used liners remove immediately.

Notes

  1. STORAGE: Cool completely and store in a plastic bag or container at room temperature for up to 5 days or in the refrigerator for up to 1 week. 
  2. FREEZER FRIENDLY: Cool completely and store in a freezer safe plastic bag or container for up to 3 months. 

Nutrition

Calories: 179kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 149mg | Potassium: 212mg | Fiber: 3g | Sugar: 6g | Calcium: 62mg | Iron: 2mg