Easy Cornbread Muffin Recipe (2024)

FAQs

What is the secret to moist muffins? ›

The lactic acid combined with the baking soda allows cornbread muffins to rise more effectively, and, that in turn, creates a thicker outer crust that is soft and moist inside. For optimal flavor, Setted recommends using buttermilk when substituting out the liquid in your cornbread recipe.

Otherwise, the mixes are the same. The flavor and texture of our new Vegetarian Muffin Mix remains true to America's Favorite “JIFFY” Corn Muffins.

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.

If you do not eat pork, do not buy this one. Because they're saying that if you eat this one, in the ingredients, you can read it has hydrogenated lard. Hydrogenated lard. However you say it, the that means is pork fat.

Oil changes cornbread's texture

Using oil will make your cornbread tender and moist while butter will give you heavier bread. Why do you get such different qualities from these fats? This is largely due to the fact that at room temperature, oil is a liquid while butter is a solid.

The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.

Should eggs be room temperature for baking cornbread? ›

The Batter – The batter uses the muffin method for mixing. This is where you mix the wet and dry ingredients separately then you combine the two. Just like with all baking recipes, start with room temperature ingredients. Set the eggs and milk out on the counter 1 hour before you plan to make the bread.

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins. The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.