Best Cornbread Muffins Recipe

Easy Cornbread Muffins Recipe

Servings: 12 muffins

This is a quick and easy cornbread muffins recipe for breakfast!

Here is what you need:

INGREDIENTS

• 1 cup of flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup of corn oil Mazola
• 1/3 cup of sugar
• 1 egg
• 1 tablespoon of sliced jalapenos (or more to taste)
• 1 cup of Greek yogurt
• 1 cup of cornmeal
• 1 cup of corn kernel
• ¾ cup of carrots grated (from 1 carrot)
• ½ cup of grated sharp cheddar cheese
• 2 tablespoons of chopped cilantro

How to Make These Cornbread Muffins?

DIRECTIONS

1. Preheat oven to 400C.
2. Spray or brush your muffin pan with Mazola Corn Oil.
3. Get two bowls, in the small bowl, mix all the dry ingredients (flour, baking powder, baking soda, salt etc.).
4. In the larger bowl, mix all the wet ingredients (cornmeal, corn kernel, Greek milk, corn oil Mazola, sugar, egg, carrots grated).
5. Now, add the dry ingredients into the wet mixture and mix carefully with a wooden spoon to blend the batter. Be careful not to overmix.
6. Scoop the batter into the muffin pan and sprinkle some cheese over each cornbread muffin. And then place in the oven to bake for 13-17 minutes until puffy and skewer inserted in the center of the muffin comes out clean.
7. Sprinkle the cilantro and jalapeno over the muffins as soon as they’re out from the oven. And then leave to cool for 10 minutes before removing from the pan.

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Print Recipe

Cornbread Muffins Recipe

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 12 muffins

Ingredients

• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup corn oil Mazola
• 1/3 cup sugar
• 1 egg
• 1 tablespoon sliced jalapenos or more to taste
• 1 cup Greek yogurt
• 1 cup cornmeal
• 1 cup corn kernel
• ¾ cup carrots grated from 1 carrot
• ½ cup grated sharp cheddar cheese
• 2 tablespoons chopped cilantro

Instructions

• Preheat oven to 400C.
• Spray or brush your muffin pan with Mazola Corn Oil.
• Get two bowls, in the small bowl, mix all the dry ingredients (flour, baking powder, baking soda, salt etc.).
• In the larger bowl, mix all the wet ingredients (cornmeal, corn kernel, Greek milk, corn oil Mazola, sugar, egg, carrots grated).
• Now, add the dry ingredients into the wet mixture and mix carefully with a wooden spoon to blend the batter. Be careful not to over mix.
• Scoop the batter into the muffin pan and sprinkle some cheese over each cornbread muffin. And then place in the oven to bake for 13-17 minutes until puffy and skewer inserted in the center of the muffin comes out clean.
• Sprinkle the cilantro and jalapeno over the muffins as soon as they’re out from the oven. And then leave to cool for 10 minutes before removing from the pan.