The Most Moist and Delicious Cornbread Muffins You Will Ever Have!
I have been working on perfecting making the perfect fluffy cornbread muffins for a while now. I get so excited when muffins are moist, fluffy, taste delicious, and have a nice spring to them when you gently squeeze it. When it comes to cornbread, it is usually a hit or a miss and I believe that is because sometimes they are too dense and almost have a choking feel to it when chewed.
I highly appreciate eating a muffin that does not choke me, and that is what you will have with my cornbread muffins. What is truly wonderful about this is that my children (currently at a picky eating stage) also love it. They are my biggest critics! If you are also a parent, I bet you know exactly what I’m talking about.
These cornbread muffins are low in sugar and made with wholesome, organic ingredients, and unbleached flour. Folks, using high quality, organic unbleached flour is critical! Flour can be a highly processed ingredient, but it doesn’t have to be if you choose organic and unbleached.
These cornbread muffins come together with just a few ingredients, and will be devoured within a couple of days! They make a great on the go snack or breakfast.
Important Information regarding corn flour
Another key ingredient in this recipe is corn flour.
Corn flour is another one of those highly processed foods. Corn is often times genetically processed and highly sprayed with toxic pesticides. When using corn and corn ingredients, try your very best to get Non-GMO, organic corn. This cornbread muffin recipe does not call for glyphosate, so at best, lets try to limit the amount of this pesticide when we are baking at home.
This cornbread muffin recipe has become a family favorite in our home and I hope you enjoy it as much as my family and I do. If you make it, I would love for you to tag me on instagram @cookingwithrips . Seeing your photos of my recipes really makes my day!
| Prep Time: 10 minutes | Bake Time: 15-18 minutes |
| Serves: 12 muffins | Total Time: 25 minutes (approximately) |
| Ingredients 1 cup + 2 tbsp all purpose flour 2/3 cup stone-ground cornmeal 1 tsp salt 1 tbsp baking powder 2 large eggs 1/2 cup organic sugar 5 tbsp softened butter 1 cup milk (or buttermilk) 2 tbsp avocado oil |
| Instructions 1. Preheat your oven to 350F. Line 12 baking sheets in a muffin/cupcake pan. 2. In a separate medium size bowl add cornmeal, flour, baking powder and salt and stir until well combined. Set aside. 3. In a large bowl, cream the butter and sugar together using a mixer. 4. Add lightly whisked eggs and mix again with a mixer. Then add milk and avocado oil and mix once more. 5. Add half of the dry ingredients and mix for about 1 minute. 6. Add the remaining half of the dry ingredients and mix for about another minute or until there is no visible flour in the batter. 7. Evenly pour the muffin batter into the 12 lined muffin pans and bake for 15-18 minutes at 350F, or until the edges of the muffins are a light golden brown. (You can also insert a toothpick and remove cupcakes when toothpick comes out clean) Enjoy!!! |
Other Recipes You will Love
*Disclosure
This website contains affiliate links
Leave a Reply