Are you a fan of homemade cornbread muffins? If so, then you’re in for a treat! Making an ample batch of golden brown cornbread muffins is easy and delicious. Whether it’s for breakfast, brunch, or dinner, these fluffy little bites are sure to bring an extra bit of joy to your day.
Not only are they scrumptious and starchy, but they’re also incredibly nutritious and full of fiber and vitamins, making them the perfect sidekick to any meal. You can quickly create this classic home-baked delight with minimal effort with just a few simple ingredients. Read on to find out why these flavorful little morsels will have everyone coming back for more!
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What Exactly Is the Distinction Between Cornbread and Cornbread Muffins?
Cornbread is a type of quick bread made with cornmeal that may or may not contain sugar and is typically baked in a skillet, pan, or sticks. Corn muffins are baked in muffin tins with cornmeal and lots of sugar; most have a cake-like texture.
How to Store Cornbread Muffins the Right Way?
Freezing Cornbread Muffins
These muffins are best served warmly from the oven, but they can be frozen for up to three months in an airtight container or sealable plastic bag. Thaw on the counter for 3 to 4 hours before serving. Wrap them in aluminum foil and reheat them in a 350°F oven until hot. Alternatively, microwave the muffins for 30 to 45 seconds or until just hot; do not overheat, or the muffins will become tough.
Why Should You Make Cornbread Muffins?
Simple to Prepare: These individual muffins are extremely simple to make! All you have to do is combine the ingredients and bake. In less than 30 minutes, you can have these as a side dish to any dish!
Savory & Sweet: These best moist cornbread muffins are moist, tender, and perfectly savory and sweet. You can eat these muffins with butter for a more savory treat or honey for a sweet one!
Conveniently Portioned: Typically, cornbread is baked in a loaf pan rather than a muffin pan, which makes slicing it into individual slices messy and crumbly! There will be no messy cutting, and everyone will have their own!
More Dessert Recipes
Cornbread Muffins
Ingredients
- Non-Stick Cooking Spray
- 1 cup spelt flour
- 1 cup cornmeal
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp sea salt
- ¾ cup unsweetened almond milk
- ½ cup canola oil
- ½ cup honey
- 1 tsp apple cider vinegar
Instructions
- Preheat your oven to 350 °F.
- Grease10 cups of a standard-sized muffin tinwith cooking spray.
- In alarge bowl, add the flour, cornmeal, baking powder, baking soda and salt andmix well.
- In another bowl, add the almond milk, oil, honey and vinegar and beat until wellcombined.
- Add the flour mixture and mix until just combined.
- Place the mixture into prepared muffin cups evenly and sprinkle with the remainingcinnamon.
- Bake for about 18-20 minutes or until a toothpick inserted in the centercomes out clean.
- Remove the muffin tin from oven and place ontoa wire rack to cool for about 10 minutes.
- Carefully invert the muffins onto a wire rackto cool completely before serving.
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