Oven-Baked Cornbread Muffins Recipe2022-03-26
- Yield: 8
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat2.2 g
Oven-Baked Cornbread Muffins Recipe
Cornbread muffins are a classic Southern comfort food that can be enjoyed as a side dish or even as a dessert. This recipe for oven-baked cornbread muffins is quick and easy to make, taking only 15 minutes from start to finish. With just a few simple ingredients, you can whip up a batch of these delicious muffins quickly.
Whether you’re looking for a sweet treat or a savory snack, these cornbread muffins are sure to satisfy your cravings. So, let’s get started!
Ingredients and Preparation
To make these delicious oven-baked cornbread muffins, you will need a few simple ingredients that you may already have in your pantry. You will need 1 cup of yellow cornmeal, 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1 cup of milk, 1/4 cup of vegetable oil, and 1 large egg.
To prepare the batter, start by preheating your oven to 400°F (200°C) and greasing a muffin tin with cooking spray or butter. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined. In a separate bowl, beat the egg lightly and then add the milk and vegetable oil. Mix until well combined.
Next, pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter, as this can result in tough muffins. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Once the muffin tin is filled, place it in the preheated oven and bake for approximately 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove the muffin tin from the oven and let the muffins cool for a few minutes before serving.
With just a few simple steps, you can enjoy warm and delicious oven-baked cornbread muffins in no time!
To bake the oven-baked cornbread muffins, preheat your oven to 400°F (200°C). Grease a muffin tin with cooking spray or butter.
In a mixing bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the wet ingredients: milk, egg, and melted butter.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix the batter.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 12-15 minutes or until golden brown.
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean, the muffins are ready. Remove the muffin tin from the oven and let it cool for a few minutes before removing the muffins from the tin.
Serve warm with butter, honey, or jam. These muffins are perfect for breakfast, brunch, or as a side dish for dinner. Enjoy!
Serving Suggestions and Conclusion
Once your oven-baked cornbread muffins are ready, you can serve them warm or at room temperature. These muffins are perfect for breakfast, brunch, or as a side dish for lunch or dinner. You can also serve them with a dollop of butter, honey, or jam to enhance their flavor.
If you want to make them even more special, try adding some chopped jalapenos, cheddar cheese, or bacon bits to the batter before baking. This will give your muffins a spicy and savory twist that everyone will love.
Well, this 15-minute oven-baked cornbread muffin recipe is a simple and tasty dessert that you can easily make at home. With just a few ingredients and minimal preparation, you can enjoy delicious muffins that are perfect for any occasion. So, go ahead and give this recipe a try, and impress your family and friends with your baking skills!
Oven-Baked Cornbread Muffins Recipe
- 2 tablespoons jalapeno chile mix
- 1 large egg, lightly beaten
- 1/4 cup (60 ml) buttermilk
- 8½ oz (255 ml) package corn muffin mix
- 1/2 cup (125 ml) frozen kernel corn, thawed
- 1/2 cup (125 ml) shredded Cheddar cheese
- 1/4 cup (60 ml) unsalted butter, softened
- 1 tablespoon honey
- several dashes hot pepper sauce
Preheat the oven to 400 F (200 C). Grease 24 muffin cups with nonstick cooking spray. Set aside.
In a microwave bowl, microwave jalapeño jelly on high for 30-40 seconds or until melted. Stir in beaten egg and buttermilk. Mix well. Add dry muffin mix and stir until moistened. Stir in thawed kernel corn and shredded Cheddar cheese. Mix well.
Spoon batter into greased muffin cups, filling each 2/3 full. Bake in preheated oven for 10-15 minutes or until golden brown and toothpick inserted in centers comes out clean.
For the butter spread, in a small mixing bowl, combine softened butter, honey, and hot pepper sauce. Mix well and set the mixture aside.
Cool muffins in muffin cups on a wire rack for 5 minutes, then remove from the cups. Serve with butter spread.