Best 4 Ranch Cornbread Muffins Recipes

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Indulge in the irresistible charm of cornbread muffins, elevated with the irresistible flavors of ranch dressing mix. These savory muffins are a delightful treat, perfect for any occasion.

This recipe offers two variations to tantalize your taste buds: classic ranch cornbread muffins and cheesy ranch cornbread muffins. The classic version delivers a perfect balance of cornmeal, flour, and buttermilk, complemented by the tangy, savory notes of ranch dressing mix. The cheesy ranch cornbread muffins take it up a notch, incorporating shredded cheddar cheese for an extra burst of flavor and gooey texture.

Whether you prefer the simplicity of the classic or the indulgent richness of the cheesy version, these ranch cornbread muffins are sure to satisfy your cravings. They're incredibly versatile, serving as a delightful side dish for your favorite soups, stews, or chili, or as a standalone snack that's perfect for on-the-go enjoyment.

So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these delectable ranch cornbread muffins. Be ready to impress your family and friends with your newfound baking skills!

Here are our top 4 tried and tested recipes!

EASY HOMEMADE CORNBREAD MUFFINS



Easy Homemade Cornbread Muffins image

These homemade Southern cornbread muffins are moist, fluffy, and easy to make from scratch. This recipe yields a savory muffin with just enough sweet to complement the cornmeal! They're best served fresh from the oven and are great with chili or as a Thanksgiving side dish!

Provided by Caroline Lindsey

Categories     Side Dish

Time 20m

Number Of Ingredients 8

1 cup cornmeal
1 cup flour
1/3 cup granulated sugar
1/2 tsp salt
4 tsp baking powder
1 egg
1 cup milk
1/4 cup corn or vegetable oil

Steps:

  • Preheat oven to 400 degrees.
  • Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.
  • Combine egg, milk, and oil in a medium bowl and whisk to combine.
  • Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
  • Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13-17 minutes or until toothpick stuck in the center comes out mostly clean. Don't overbake!
  • Serve warm with butter and a drizzle of honey, or as a side for chili.

Nutrition Facts : Calories 170 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 253 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

PINEAPPLE UPSIDE DOWN CORNBREAD MUFFINS



Pineapple Upside Down Cornbread Muffins image

Provided by Aarti Sequeira

Time 1h

Yield 12 muffins

Number Of Ingredients 17

Nonstick cooking spray, for the muffin pan
3 tablespoons dark brown sugar
2 tablespoons unsalted butter
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
2 cups fresh pineapple, cut into 1/2-inch pieces
1/2 cup boiling water
1/2 cup fine yellow cornmeal
3/4 cup buttermilk
1 large egg, lightly beaten
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
Flaky sea salt, for garnish

Steps:

  • For the pineapple: Preheat the oven to 450 degrees F. Grease a 12-cup muffin pan with cooking spray.
  • Combine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes.
  • For the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated.
  • Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full.
  • Bake for 15 minutes. Cool on a wire rack for 5 minutes. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Sprinkle with flaky sea salt and serve!

CHEESY CORNBREAD MUFFINS



Cheesy Cornbread Muffins image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 muffins

Number Of Ingredients 13

Nonstick cooking spray, for the muffin tin
1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
2 large eggs, whisked
1 1/2 cups grated sharp Cheddar
One 4-ounce cans green chiles
6 tablespoons salted butter, melted
8 tablespoons salted butter, softened
3 tablespoons honey

Steps:

  • For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
  • Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
  • Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
  • Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
  • For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.

CORNBREAD MUFFINS I



Cornbread Muffins I image

These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.

Provided by Lisa K

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

½ cup butter, softened
⅔ cup white sugar
¼ cup honey
2 eggs
½ teaspoon salt
1 ½ cups all-purpose flour
¾ cup cornmeal
½ teaspoon baking powder
½ cup milk
¾ cup frozen corn kernels, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
  • In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g

Tips:

  • For the best flavor, use fresh buttermilk. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Be careful not to overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin tins only 2/3 full. The muffins will rise as they bake.
  • Bake the muffins at a high temperature for the first 10 minutes. This will help them to rise quickly.
  • Reduce the oven temperature after 10 minutes and continue baking until the muffins are done. This will help to prevent them from overbrowning.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These ranch cornbread muffins are a delicious and easy-to-make side dish that is perfect for any occasion. They are moist and flavorful, with a slightly crispy crust. The ranch dressing mix adds a delicious savory flavor that is sure to please everyone. Serve these muffins with your favorite soup or stew, or enjoy them as a snack on their own.

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