Best Cornbread Muffins
These are the Best Cornbread Muffins you’ll ever make. They’re moist and tender, perfectly sweet, boosted with some carrots and a touch of cheese sprinkled on top. Only 20 minutes start to finish, this is a must make recipe! I think everyone has a dreamy version of their favorite cornbread muffins recipe, and today I wanted to share mine.
Ingredients
Dry:
- 1 cup All purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet:
- 1/2 cup Corn Oil Mazola
- 1/3 cup sugar
- 1 egg
- 1 cup Greek Yogurt
- 1 cup cornmeal
- 1 cup corn kernels
- 3/4 cup carrots grated (from 1 carrot)
Topping:
- 1/2 cup grated sharp cheddar cheese
- 2 tablespoons cilantro chopped
- 1 tablespoon jalapeños sliced —more or less to taste
Instructions
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Preheat the oven to 400F.
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Spray or brush your muffin pan with Mazola Corn Oil. Any size muffin pan works.
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Prepare tow bowls, one smaller than the other. In the smaller bowl, mix all the dry ingredients well.
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In the larger bowl, mix all the wet ingredients.
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Add the dry ingredients to the wet ingredients bowl and use a wooden spoon to blend the batter being careful not to over mix.
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Scoop the batter into the muffin pan and sprinkle some cheese over each cornbread muffin.
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Bake the cornbread muffins for 13-17 minutes until puffy and a toothpick inserted in the centre comes out clean.
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As soon as they’re out from he oven, sprinkle the cilantro and jalapeño over the muffins (optional) and let them cool for 10 minutes before removing from the pan.
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Enjoy :)
Recipe Notes
These cornbread muffins need just a wooden spoon and a bowl and similar to any other muffin recipe, you don’t want to over work the batter. This is crucial to get that fluffy texture.
Watch your oven carefully as they may be ready anywhere from 13-17 minutes.
When sprinkling the cheese over each cornbread muffin, make sure to press it gently on the batter so it sticks and doesn't burn quickly.
Use fresh or frozen corn for the freshest tasting cornbread. You don't need to cook or thaw the corn at all.
If you’re sprinkling fresh cilantro and jalapeños on your cornbread, make sure to do that as soon s your remove the cornbread from the oven. It seems like they stick best that way because the cheese will be still melty.
If there’s something I would change here, it’s maybe the sugar. I’ve met some people who love their cornbread on the sweet side, while others prefer it on the salty side. The amount of sugar I used it a bit on the sweet side which compliments the sweetness of the corn, however feel free to go down to 1/4 cup.