Pioneer Woman Cornbread Muffins
These cornbread muffins from The Pioneer Woman are, without a doubt, the moistest cornbread muffins you will ever taste. When they come out of the oven, they are moist and soft, and their savory and sweet flavors are well-balanced.
Ingredients
- 2 cups flour
- 1 cup cornmeal
- 1 cup sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- ½ cup (8 tablespoons) butter melted
- ½ cup oil
- 1 ¼ cups milk
- 3 large eggs
- honey and extra butter for serving optional
Honey Butter
- 8 tablespoons butter at room temperature
- 1 tablespoon honey
Instructions
Prepare Corn Bread Muffins
- Preheat the oven to 350°F and lightly oil a muffin pan.
- Mix together the flour, cornmeal, sugar, baking powder, and salt in a large basin using a whisk.
- Combine the butter, oil, milk, and eggs in a bowl of medium size and stir well.
- Mix the wet and dry ingredients together until they are almost completely incorporated.
- Fill the cavities of the muffin tray only halfway to two-thirds filled.
- Bake for 11 to 13 minutes, until brown and a toothpick inserted in the center, comes out clean or with only a few crumbs remaining (no wet batter).
- Wait approximately 5 minutes for the muffins to cool before carefully removing them from the pan.
Prepare Honey Butter
- Honey and butter should be mixed together with an electric hand mixer for two minutes until the mixture becomes light and creamy.
- Serve alongside warm corn muffins.
Notes
- For this recipe, you will want to be sure to use cornmeal rather than corn flour or masa harina. Cornmeal provides the muffins with the ideal gritty consistency that they require.
- If you want your cornbread muffins to have more of a savory flavor, chopped jalapenos or green chilies are a great addition to your muffin batter.
- After you have added the wet components to the dry ingredients, be careful not to overmix the mixture! Because of this, the muffin can wind up being tough rather than delicate.
- You can keep your cornbread muffins at room temperature for up to three days if you store them in an airtight container. You may also store them in the refrigerator for up to one week or in the freezer for up to three months, provided that each one is separately wrapped.
- The proportion of flour to cornmeal in these cornbread muffins is what gives them their exceptional moistness and tenderness. Make sure you measure out the flour and cornmeal correctly, as muffins made with an excessive amount of cornmeal have a tendency to become dry and crumbly.
Nutrition
Calories: 373kcalCarbohydrates: 44gProtein: 6gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 64mgSodium: 440mgPotassium: 121mgFiber: 2gSugar: 18gVitamin A: 337IUCalcium: 132mgIron: 2mg
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