Sweet Cornbread Muffins – a delicious recipe with flour, yellow cornmeal, granulated sugar, baking powder, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F Spray 2 muffin tins with vegetable oil spray.
2
In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
3
In a separate bowl or saucepan, melt the butter.
4
Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and vanilla extract to the butter.
5
Make a well in the center of the dry ingredients and pour the mixed liquid, stirring lightly until just blended. Don't over-mix because the muffins will be tough.
6
Spoon the batter into the muffin tins. Bake at 400u00b0F for 15-18 minutes, until the muffins have risen, are golden-brown and springy to the touch.
7
Pop out of the tins and let cool a bit before serving.
618
kcal
Calories
28
g
Fat
83
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 3/4 cup yellow cornmeal, 2/3 cup granulated sugar, 5 teaspoons baking powder, and more.
Yes, Sweet Cornbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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