Best 5 Sweet Cornbread Muffins Recipes

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**Sweet Cornbread Muffins: A Taste of Southern Comfort**

Indulge in the delightful Southern treat of sweet cornbread muffins, a delectable fusion of sweet and savory flavors that will tantalize your taste buds. With a tender, moist crumb and a hint of sweetness from honey and corn kernels, these muffins are perfect for breakfast, brunch, or as an afternoon snack. Our collection of sweet cornbread muffin recipes offers variations to suit every preference, from classic to unique and flavorful combinations. Whether you prefer a traditional recipe or one with added ingredients like blueberries, bacon, or cheese, you're sure to find the perfect sweet cornbread muffin recipe here.

Check out the recipes below so you can choose the best recipe for yourself!

CORNBREAD MUFFINS WITH WHIPPED SWEET CORN



Cornbread Muffins With Whipped Sweet Corn image

These hearty, vegan cornbread muffins from Bryant Terry are served with whipped sweet corn and homemade pepper jelly.

Provided by Bryant Terry

Categories     Muffin     Bake     Corn     Vegan     Vegetarian     Breakfast     Fourth of July     Bread     Juneteenth

Yield Makes 9 muffins

Number Of Ingredients 21

Cornbread Muffins:
3 tablespoons coconut oil, plus more for greasing
6 pitted Medjool dates
Boiling water
¾ cup medium-grind yellow cornmeal
¾ cup flour
2 tablespoons coconut palm sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
2 heaping tablespoons freshly ground golden flaxseeds
1 cup unsweetened oat milk
Whipped Sweet Corn:
3 tablespoons vegan butter
¼ cup finely diced white onion
2 cups fresh corn kernels (from about 3 ears)
2 teaspoons coconut palm sugar
¼ teaspoon kosher salt, plus more as needed
½ cup Cashew Cream
Fresh lemon juice
Freshly ground white pepper
Jalapeño Pepper Jelly, for serving

Steps:

  • Make the muffins: Preheat the oven to 400°F. Generously coat nine wells of a standard muffin tin with coconut oil.
  • Put the dates in a small heatproof bowl and cover with boiling water. Let soak for about 5 minutes. Drain the dates, reserving the soaking liquid, and transfer them to a food processor. Add 1 tablespoon of the reserved soaking liquid and process, scraping down the sides and adding more of the reserved soaking liquid if necessary, until mostly creamy but with a few chunks remaining.
  • Place the prepared muffin tin in the oven to heat for 5 minutes. Meanwhile, in a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Whisk until blended.
  • Put the flaxseeds and 6 tablespoons water in a medium bowl and whisk until well blended. Whisk in the pureed dates and the coconut oil until smooth. Whisk in the oat milk until well combined. Add the oat milk mixture to the cornmeal mixture and stir until just combined.
  • When the muffin tin is hot, remove it from the oven and immediately scrape the batter into the prepared muffin cups, distributing it evenly among them (they should be a little over three-quarters full).
  • Bake until the muffins are golden brown, 16 to 18 minutes. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool a bit more.
  • Make the whipped sweet corn: While the muffins are cooling, in a large skillet, melt the butter over medium heat. Add the onion and sauté, stirring often, until soft, 3 to 5 minutes. Add the corn, sugar, and salt and cook, stirring often, until the corn is just tender, about 5 minutes.
  • Scrape the contents of the skillet into a food processor. Add the cashew cream and process until silky smooth, adding water as necessary to reach the desired consistency. Taste and season with lemon juice, salt, and white pepper. Transfer to a serving bowl. Serve the warm muffins slathered with whipped sweet corn and topped with pepper jelly.

SWEET CORNBREAD MUFFINS



Sweet Cornbread Muffins image

I use two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread. -Linnea Rein, Topeka, Kansas

Provided by Taste of Home

Time 30m

Yield 14 muffins.

Number Of Ingredients 6

1 package (9 ounces) yellow cake mix
1 package (8-1/2 ounces) corn bread/muffin mix
2 large eggs, room temperature
1/2 cup water
1/3 cup 2% milk
2 tablespoons canola oil

Steps:

  • In a large bowl, combine mixes. In a small bowl, combine eggs, water, milk and oil. Stir into dry ingredients just until moistened. , Fill greased and floured muffin cups halfway. Bake at 350° until a toothpick inserted in center comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 269mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET! GLUTEN FREE SWEET CORNBREAD OR CORN MUFFINS



Sweet! Gluten Free Sweet Cornbread or Corn Muffins image

Gluten-free, casein-free cornbread for those of you who like cornbread that tastes like cake. You need 6.6 ounces of gluten-free flour, but because everyone's blend is different, volume can differ based on the density of the type of flour you're using (e.g. rice vs. garbanzo bean flour). I use a store-mix that's primarily rice flour with potato and tapioca starches and it comes out to slightly more than 1.5 cups of gluten-free flour.

Provided by LawyerMom

Categories     Corn

Time 42m

Yield 8 muffins, 4-6 serving(s)

Number Of Ingredients 8

187 1/2 g gluten-free flour (6.6 ounces or about 1.5 cups)
1/2 cup cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk (for non-dairy, use almond, rice, or soy)
1/2 cup vegetable oil

Steps:

  • Combine all ingredients and stir with a whisk. Pour into greased baking dish or muffin tins.
  • Bake at 350 until bread bounces back slightly when pushed in the center. About 40 minutes in a 8x8 dish or 20 minutes for muffins.

SWEET CORNBREAD MUFFINS



Sweet Cornbread Muffins image

Make and share this Sweet Cornbread Muffins recipe from Food.com.

Provided by LaJuneBug

Categories     Quick Breads

Time 28m

Yield 18 muffins

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
2/3 cup granulated sugar
5 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 extra large egg
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°F Spray 2 muffin tins with vegetable oil spray.
  • In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
  • In a separate bowl or saucepan, melt the butter.
  • Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and vanilla extract to the butter.
  • Make a well in the center of the dry ingredients and pour the mixed liquid, stirring lightly until just blended. Don't over-mix because the muffins will be tough.
  • Spoon the batter into the muffin tins. Bake at 400°F for 15-18 minutes, until the muffins have risen, are golden-brown and springy to the touch.
  • Pop out of the tins and let cool a bit before serving.

Nutrition Facts : Calories 144.2, Fat 6.2, SaturatedFat 3.7, Cholesterol 25.8, Sodium 287.7, Carbohydrate 20.3, Fiber 0.7, Sugar 7.5, Protein 2.3

EASY, SWEET CORNBREAD MUFFINS



Easy, Sweet Cornbread Muffins image

If you enjoy sweet cornbread, I think you'll like these a lot!

Provided by mindyamac

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 7

2 (7.5 ounce) packages corn bread mix (such as Jiffy®)
½ cup milk
½ cup sour cream
3 tablespoons honey
2 eggs
2 tablespoons white sugar
3 tablespoons melted butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  • Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.
  • Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 31.1 g, Cholesterol 44.6 mg, Fat 9.4 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 4.2 g, Sodium 613.5 mg, Sugar 10.8 g

Tips:

  • Use fresh corn kernels. Fresh corn kernels will give your muffins the best flavor. If you don't have fresh corn kernels, you can use frozen corn kernels that have been thawed and drained.
  • Don't overmix the batter. Overmixing the batter will make your muffins tough. Mix the batter just until the ingredients are combined.
  • Fill the muffin cups about 2/3 full. If you fill the muffin cups too full, the muffins will overflow and make a mess. If you are using a jumbo muffin tin, fill the muffin cups even less, about halfway, so that the muffins rise enough.
  • Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes for regular-sized muffins and 30-35 minutes for jumbo muffins.
  • Let the muffins cool for a few minutes before serving. This will help them to hold their shape.

Conclusion:

Sweet cornbread muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. You can also use them to make sandwiches or croutons. With their moist and fluffy texture, sweet cornbread muffins are sure to be a hit with everyone who tries them.

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