Light & tasty, these are the Best Cornbread Muffins. They’re quick and easy to make and are perfect to go along with soups, stews, chilis and salads.
The weather is chilly here in Northern California. The rains are coming down quite heavily which we really need. And, because of that, comfort food is totally on the menu these days!
Most of you are probably in the same mood – craving hot soups and stews to cozy up to this time of year. These are the best cornbread muffins to accompany all of those comfort foods.
As long as I’ve known my husband, and it’s been a long time 😉 , he’s always loved anything with cornmeal. Whether it’s plain cornbread, cornbread muffins, cornmeal mush, polenta, etc. – he’s all in. I think it’s because he spent a lot of time on his grandfather’s farm in Pennsylvania when he was growing up. And they grew LOTS of corn!
He even attributes one of his summer growth spurts to all the corn he ate that summer! These muffins don’t last long when he’s around.
Best Cornbread Muffins
These little guys are my favorite cornbread muffins by far. They’re light and tasty and delicious just as they are or even better with a little spread of butter and/or a drizzle of honey.
They’re a great side for soups, stews, chilis and salads to make the meal a little heartier and tastier.
This recipe is not difficult. It’s very simple to make and comes together quickly. That’s what we like right?
And it’s good to know that these muffins don’t contain some of the “unnecessary” and “unhealthy” ingredients that many of the packaged mixes have in them.
A helpful tip…
To make sure your muffins come out light and fluffy, don’t over mix the batter. Just stir everything together until all the ingredients are just combined.
At my house, these muffins disappear very quickly, sometimes even before the meal comes out. That’s a good sign that they’re a winner with the family. Hope they are with yours too.
Try these muffins as an accompaniment to Sweet Potato Lentil Soup and enjoy!
Here is the recipe:
Best Cornbread Muffins
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup cornmeal NOT coarse ground
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 cup honey
- 1 1/4 cups milk or half and half
- 2 large eggs
- 1/3 cup mild oil like sunflower or avocado
- Preheat oven to 350F degrees
- In a large bowl combine the flour, cornmeal, baking powder and salt and stir together
- In a separate bowl, beat the 2 eggs with a whisk and add the milk, oil and honey and whisk or stir together well
- Pour this liquid mixture into the flour/cornmeal mixture and stir until all is combined but don't overmix.
- Prepare your muffin tins with paper liners and fill each 1/2 to 3/4 full of the mixture using a 1/4 cup measuring cup or a spoon
- Bake at 350F degrees for 10 - 13 minutes depending how full you fill each one. Muffins are ready when a toothpick inserted into the center comes out clean.
- Remove the muffin tins from the oven and place on cooling racks for about 10 minutes. Then take the muffins, with papers still on, from the tins and place them directly on the cooling rack to continue cooling.
- These cornbread muffins are delicious to eat either warm (best) or at room temperature. Store any leftover muffins in a plastic zip top bag or a container with a tight fitting lid.
- A little bit of softened butter on them is a tasty addition and maybe even a drizzle of honey (optional)
Let me know how you like this recipe, any changes you made or if you’re considering making it. Please leave a comment below and a rating – I’d really appreciate it and would love to hear from you!