Fluffy Bakery-Style Cornbread Muffins

Ultra fluffy bakery-style cornbread muffins that are full of flavor. Ditch the box and make these instead!

Course Side Dish

Cuisine American

Keyword Fluffy Bakery-Style Cornbread Muffins

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Calories 204kcal

Author Jenn Laughlin

Ingredients

1 + ⅔ cup all-purpose flour
⅔ cup stoneground cornmeal (finely ground)
1.5 TBSP reduced-sodium aluminum-free baking powder* (see notes)
¼ tsp salt
½ cup sugar
¼ cup butter softened
1 cup milk (I used a coconut-almond blend; any milk works!)
2 TBSP oil (olive, coconut, avocado)
2 large eggs

Instructions

Preheat oven to 350 degrees F.
Combine flour, cornmeal, baking powder and salt in a medium bowl.
In a large bowl, cream together butter and sugar with an electric hand mixer.
Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy! <3

Notes

* I like to use Rumford's reduced sodium aluminum-free baking powder, which has a much more mild taste in baking recipes. If using a different, regular sodium variety, reduce the amount of baking powder in this recipe to 1 TBSP.

Nutrition facts below are an estimate provided by an online nutrition calculator. Simply adjust as needed! xo

Pair these fluffy cornbread muffins with chili, your favorite soup, or just snag a few for on-the-go snacking!

Nutrition