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Amish Cornbread Muffins

Amish cornbread muffins bake up in a 12-cup muffin pan with golden tops and tender, lightly sweet centers. A simple whisk-and-stir batter makes them an easy side for soups, chili, or breakfast.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling 5 minutes
Total Time 33 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup whole milk
  • 1 egg large
  • 0.33 cup unsalted butter melted and slightly cooled

Equipment

  • 1 12-cup muffin pan

Method
 

  1. Heat the oven to 400°F and coat a 12-cup muffin pan with nonstick cooking spray.
  2. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a medium bowl, whisk together the whole milk and egg.
  4. Whisk the melted and slightly cooled unsalted butter into the milk mixture.
  5. Pour the milk mixture into the dry ingredients and stir just until combined.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 15–18 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the muffins in the pan for 5 minutes.
  9. Transfer the muffins to a wire rack.

Notes

For tender muffins, stir the batter just until combined. Store covered in the refrigerator for up to 3 days; freeze for up to 3 months. For a dairy-free version, use unsweetened nondairy milk and dairy-free butter.