SWEET CORNBREAD MUFFINS

Cornbread muffins are what happen when comfort food decides to be portable. Golden, slightly sweet, soft in the middle with that perfect crumbly edge—basically the side dish that steals the spotlight.

They go with chili, soup, BBQ… or just butter and zero plans. Let’s bake something cozy and carb-huggy. 🌽🧁

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Why This Recipe is Awesome

• Perfect sweet-savory balance
• Crispy edges, soft center
• Super easy, no mixer needed
• Ready in under 30 minutes

They taste homemade in the best way—warm, simple, and wildly snackable.

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Ingredients You’ll Need

• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ cup sugar (adjust to taste)
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk
• ⅓ cup oil or melted butter
• 2 eggs

Optional upgrades:

• Honey drizzle
• Jalapeños
• Shredded cheddar
• Corn kernels

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Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
   Cornbread likes it hot.
2. Prep muffin pan.
   Grease well or use liners.
3. Mix dry ingredients.
   Whisk cornmeal, flour, sugar, baking powder, and salt.
4. Mix wet ingredients.
   In another bowl, whisk milk, oil (or butter), and eggs.
5. Combine.
   Pour wet into dry and stir gently. Don’t overmix.
6. Add extras.
   Stir in cheese, jalapeños, or corn if using.
7. Fill muffin cups.
   About ¾ full.
8. Bake 15–18 minutes.
   Tops should be golden and set.
9. Cool slightly.
   Best served warm with butter melting dramatically.

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Common Mistakes to Avoid

• Overmixing. Tough cornbread = no thanks.
• Too much sugar. This isn’t cake (unless you want it to be).
• Underbaking. Centers should be fully set.
• Using old baking powder. No rise, no fun.

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Alternatives & Substitutions

• Buttermilk instead of milk? Even better flavor.
• Less sweet? Cut sugar in half.
• Dairy-free? Use plant milk and oil.
• Savory version? Skip sugar, add cheese and herbs.

These also slap with chili. Just saying.

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FAQ

Sweet or savory—what’s correct?
Both exist. Choose your cornbread identity.

Can I freeze them?
Yes! Reheat and they’re still great.

Why are mine dry?
Overbaked or too much cornmeal.

Can I make mini ones?
Yes—bake 10–12 minutes.

Do I need a mixer?
Nope. Bowl + whisk = done.

Can I add honey?
Yes, either in batter or drizzled after baking.

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Final Thoughts

Cornbread muffins are warm, comforting, and ridiculously easy. Perfect side dish, snack, or “I just want carbs” moment.

Bake a batch, add butter, and enjoy peak cozy food energy. 🌽✨