Best Moist Cornbread Muffins Recipes

MOIST CORNBREAD MUFFINS

Steps:

• Heat oven to 425°F.
• Grease two 12 muffin tins or line with liners.
• Put all dry ingredients in large bowl and mix well.
• Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
• Mix well.
• Add eggs and blend thoroughly.
• Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
• Use toothpick to test for doneness.
• NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.

MEXICAN CORNBREAD MUFFINS, SUPER MOIST

Steps:

• Mix all ingredients. Milk may be half buttermilk and half plain. Spoon into cupcake paper lined muffin pan (3/.4 full). Bake 400F 20 min.

MOIST SUGARLESS CORNBREAD MUFFINS

Steps:

• Preheat oven to 450 degrees.
• Heat creamed corn over medium heat until boiling. Stir in 1 cup of the cornmeal.
• Mix sour cream & milk until well blended.
• Stir sour cream mixture into creamed corn mixture, then add eggs and melted butter.
• Mix cornmeal, flour, salt baking powder, soda and cayenne pepper into a medium bowl.
• Stir into wet ingredients.
• Place cupcake papers into muffin tin and fill 1/2 full with batter.
• Bake 15 minutes or until golden brown.
• Let cool on a wire rack.

INSTANT POT MOIST CORNBREAD MUFFINS

Steps:

• Generously spray 2 silicone molds with non-stick spray and set aside.
• In a medium-size bowl, whisk to combine flour, cornmeal, baking powder, baking soda, cinnamon, and salt.
• In a separate bowl whisk to combine eggs, milk, honey, yogurt, butter, and vanilla.
• Add dry ingredients to wet ingredients and mix just until combined.
• Use an ice cream scoop (that measures about 1/4 cup) to divide all the batter into the molds.
• Stack one of the filled molds on top of a trivet. Place 3-4 narrow mason jar lids on top followed by the second silicone mold.
• Pour 1 cup water into the pressure cooker pot and place the trivet and filled silicone molds inside.
• Secure the lid and turn pressure release knob to a sealed position.
• Cook at high pressure for 5 minutes.
• When cooking is complete, use a natural release for 3 minutes and then release any remaining pressure.
• Let the cornbread muffins cool if needed for handling.
• Use a knife or spoon to scrape around each muffin to release it, then turn them over on to a cooling rack.
• Enjoy warm as is or topped with butter, jam, or honey.
• Store extras in a sealed container in the refrigerator for 3-4 days or in the freezer for 3 months.