Description
These delightful treats offer a deliciously unique flavor that blends the heartiness of cornbread with the sweetness of cake-like muffins.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/3 cup rainbow sprinkles (jimmies style)
Instructions
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease it lightly with nonstick spray.
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the whole milk, large eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry mixture and gently stir with a spatula until just combined.
- Gently fold in the rainbow sprinkles.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Place your muffin tin in the preheated oven and bake for 16 to 18 minutes.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
Notes
Use room temperature eggs and milk for better mixing and rising. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack
Nutrition
- Calories: 180 kcal
- Sodium: 200 mg
- Protein: 4 g