Name: Sweet Cornbread Muffins (Standard)
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 cup All-Purpose Flour; 1 cup Yellow Cornmeal; 1/3 cup Granulated Sugar; 1 tbsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1 cup Buttermilk; 1/4 cup Melted Butter; 1 Large Egg; 1/2 cup Frozen Corn Kernels

Recipe tier

A simple and comforting recipe for sweet cornbread muffins, perfect for breakfast, brunch, or as a side dish.

Total 35 min

Serves 12

Steps 8

Ingredients 10

Soundtrack the cook

Sunday sunshine · 50 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 14m Cook 21m Plate 5m Reset 10m

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Dry Ingredients
1 cup 120 g All-Purpose Flour
1 cup 100 g Yellow Cornmeal
cup 67 g Granulated Sugar
1 tbsp 15 mL Baking Powder
tsp 2.5 mL Baking Soda
tsp 2.5 mL Salt
Wet Ingredients
1 cup 240 mL Buttermilk
cup 60 mL Melted Butter
1 50 g Large Egg
cup 113 g Frozen Corn Kernels

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together all Dry Ingredients until combined.
In a separate bowl, whisk together all Wet Ingredients.
Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
Gently fold in the Frozen Corn Kernels.
Fill muffin cups about full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.