Bakery Style Cornbread Muffins
Rich and tender cornbread muffins that rise super tall in the oven! These are so easy to make and perfect for any breakfast, snack, or as a dinner side dish.
Servings: 12 muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour or substitute all purpose flour
- 1 cup yellow cornmeal
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter melted
- 3 eggs preferably room temperature
- 3 tablespoons honey or granulated sugar
- 1 1/4 cups milk preferably room temperature
- 1/2 cup unsweetened applesauce or substitute yogurt, buttermilk, or oil
Instructions
- Preheat oven to 400ºF. Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together all purpose flour, whole wheat flour, cornmeal, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together melted butter and eggs until smooth and well combined. Then whisk in the honey, and milk.
- Pour the wet ingredients into the dry ingredients along with the applesauce. Stir until just combined. Be careful not to overmix. Spoon the batter evenly into the prepared muffin tin (it will be very full).
- Bake the muffins at 400ºF for 5 minutes. Then turn the temperature down to 350ºF (do not open the oven door during this time) and bake for another 15-19 minutes or until an inserted toothpick comes out clean. Once done baking, serve the muffins warm and allow any leftovers to finish cooling on a wire rack. Enjoy!
Notes
Cornmeal can be found in three textures – fine, medium, and coarse. I recommend using fine or medium ground cornmeal in these muffins.
Don’t overmix! Overmixing can lead to a tough or dense muffin. It’s ok if there are a few small lumps in your batter!
How to get a golden brown top? If at the end of baking, your muffins are still pale on top, you can broil them for 1-2 minutes to get some color on top. Just make sure to keep an eye on them as things can burn quickly under the broiler!