Sweet Peanut Butter Cornbread Muffins Recipe. Deliciously light, sweet, and crumbly these peanut butter cornbread muffins make the perfect snack. With only 7 ingredients and 12 minutes of bake time, this is easily the best cornbread recipe you'll make this month.
The muffins have just the right amount of sweetness to be indulgent but not overpowering. Perfect for everyday snacking.
If you think that homemade cornbread is the perfect side dish, you're going to fall in love with these muffins. This easy cornbread recipe is whipped up quickly and with only a handful of ingredients.
Like our ZUCCHINI CORNBREAD, The base is a self-rising cornmeal mix which results in a light and ever so slight crumbly texture you associate with traditional cornbread.
There's a touch of sweetness to pair with the peanut butter flavor and they can be dressed up easily for any occasion. But the best part is that they're baked in just 12 minutes making them the perfect snack to whip up when you're in a time crunch!
How to Make Sweet Peanut Butter Cornbread Muffins Recipe
Quick and easy! No further description needed y'all! When you want just a tad of something different, this recipe will do it.
Self-rising cornmeal mix
Self-rising all-purpose flour
Chopped peanuts, optional
See recipe card for quantities.
In a medium bowl, mix together the dry ingredients.
Add in the egg and milk and stir until blended together before adding in the oil.
Portion half the cornbread batter in a pre-lined or lightly greased muffin tin by only filling each muffin cup halfway.
Add a small amount of peanut butter to each muffin before pouring over the remaining garnish.
Sprinkle the top of the muffins with chopped peanuts if using and bake in a preheated oven for 8-12 minutes.
Dressing Up The Muffins
The peanut butter cornbread muffins are delicious freshly made as-is. However, that doesn't mean you can't dress them up the next time you make them so that you have a bit of variety. Some of our favorite ways to vary them are:
- Add chocolate chips to the top of the muffins
- Drizzling them baked cornbread muffins with a hint of honey butter
- Dust them with cinnamon sugar
Since cornbread is naturally so moist, these muffins only last 1-2 days when stored in an airtight container at room temperature. Instead, store them in the fridge for up to 5 days. You can enjoy them right out of the fridge or heat them up lightly in the microwave.
Freeze the cornbread muffins in a freezer-safe bag trying not to stack the muffins on top of each other (so that they don't stick together). When you're ready to enjoy them, let them thaw in the fridge overnight.
Is yellow cornmeal the same as self-rising cornmeal mix?
Cornmeal is as it sounds: ground corn. However, cornmeal mix is a blend of multiple dry ingredients needed to make traditional skillet cornbread. It normally contains baking powder and salt but still needs the addition of flour, sugar, and oil to come together.
What oil is best for sweet cornbread muffins?
Typically, vegetable oil is used when making moist cornbread. Though other oils may work, this is the most common and tested.
What makes crumbly cornbread?
The perfect cornbread is naturally a bit crumbly. However, if your cornbread turns out a bit too crumbly, it means that the wet ingredients and dry ingredient ratios are off and you probably need a bit more liquid. As with most baked goods, you also want to make sure not to overmix the batter. Overmixed batter when it comes to muffins can cause them to come out uneven or with air pockets in them.
Can I use whole wheat flour in place of all-purpose?
Though this swap may work, it hasn't been tested. Whole wheat flour tends to absorb a bit more liquid than regular all-purpose flour so it could alter the texture a bit.
SERVING SUGGESTIONS. What goes great with this recipe? Let me tell you!
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Sweet Peanut Butter Cornbread Muffins Recipe
- 1 cup self rising cornmeal mix
- 1 cup self rising flour
- ¼ cup sugar
- 1 egg
- 1 cup milk
- ¼ cup oil
- 2 tablespoon creamy peanut butter
- ½ cup peanuts for garnish, optional
- Preheat oven to 400. Mix cornmeal mix, self rising flour and sugar in a large bowl. Mix egg and milk until well blended. Add into dry ingredients and mix well. Add oil and mix well.1 cup self rising cornmeal mix, 1 cup self rising flour, ¼ cup sugar, 1 egg, 1 cup milk, ¼ cup oil
- Fill muffin tin with half of batter. Add a small amount of peanut butter to each muffin. Add remaining batter to muffins. Top with peanuts for garnish.2 tablespoon creamy peanut butter, ½ cup peanuts
- Bake muffins for 8-12 minutes until golden brown and a cake tester or toothpick inserted comes out clean. Cool and serve.