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Easy Pantry Cornbread Muffins

QuickVegetarianSides

Time: 25 Minutes

Yield: 12 servings

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About

These baked goods (emphasis on the good!) are so beautifully golden you'd expect a rainbow to shoot out of them! Easy Pantry Cornbread Muffins are the perfect addition to any meal, with a lightly sweet and sunny flavor perfect for pairing with your favorite soup, protein, or even breakfast classic! Buttery and rich, Easy Pantry Cornbread Muffins can be made in a hurry — in less than 30 minutes — so you can whip them up in a jiffy. This recipe is a little touch of Southern cooking to get the perfect meal started out on the right foot!

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Ingredients

  • 1/3 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 1/4 cups whole milk, room temperature
  • 3 tablespoons salted butter, melted
  • 1/2 cup yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar, plus more, to taste
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease the muffin tins or line them with paper liners. You should have 12 prepared muffin tin cups.

Step 3 -In a large mixing bowl, combine the vegetable oil, the eggs, the milk, and the melted butter until well mixed.

Step 4 -Add the cornmeal, the flour, 1/4 cup of the sugar, the baking powder, and the salt. For sweeter muffins, add the extra sugar.

Step 5 -Gently stir the dry ingredients into the egg mixture until just combined. Be careful not to overmix, as that will lead to tougher muffins.

Step 6 -Divide the batter into the prepared muffin tin cups, filling each one 3/4 of the way full.

Step 7 -Bake until a toothpick inserted into the center of one of the muffins comes out clean, about 15-20 minutes.

Step 8 -Allow the muffins to cool in the pan for about 1-2 minutes before transferring them to a cooling rack.

Step 9 -Serve warm!

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