Quick Molasses Cornbread Muffins to Suit Every Meal (and snacktime)

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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Quick & hearty Molasses Cornbread Muffins are a great when you’re craving bread and are low on flour and time. Ready to eat in under 30 minutes.

Quick molasses cornbread muffins

I have always had an affection for cornbread. I love how it suits every meal of the day and can travel from breakfast to super without a blink. It shines at any meal since it can move in a sweet or savoury directions.

If you’re new to molasses with your cornbread (or molasses cornbread muffins) be prepared to be amazed. The pairing goes back decades (centuries?) and the two flavours go together beautifully.

This recipe is great with medium and coarse grind cornmeal. It can also be baked in a 9″x 9″ pan if you prefer to make traditional cornbread or need to feed a crowd.

Don’t forget that these molasses cornbread muffins are a great addition to your backyard barbecue. Serve them with chili too.

For a speedy dessert you can drizzle these molasses cornbread muffins with molasses.

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Quick Molasses Cornbread Muffins

Quick molasses cornbread muffins

Quick & hearty Molasses Cornbread Muffins are a great when you’re craving bread and are low on flour and time. Ready to eat in under 30 minutes.

  • Author: Bridget Oland
Scale

Ingredients

  • 1 ¼ cups all-purpose flour, spooned in
  • ¾ cup cornmeal, spooned in
  • 1 Tbsp. baking powder
  • Pinch of baking soda
  • ¾ tsp. salt
  • 2 large eggs, room temperature
  • ¼ cup sugar
  • 2 Tbsp. Crosby’s Fancy Molasses
  • ¾ cup milk
  • 1/2 cup butter, melted

Instructions

  1. Preheat oven to 400 F.
  2. Prepare your muffin pan (line with papers or grease well).
  3. In a large bowl whisk together the dry ingredients. In a small bowl, whisk eggs, then add the sugar and molasses. Stir to combine then whisk in the milk and melted butter.
  4. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir gently to combine, breaking up lumps in the batter with the back of a spoon.
  5. Spoon batter into prepared pan and bake 10-12 minutes, until golden and the tops spring back when touched lightly.
  6. Let cool 10 minutes before removing muffins from the pan.

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