Cornbread Crumb Muffins.
Hellllllo little cornbread crumb muffins, you beautiful things!
I mean, if these aren’t a part of my dinner tonight, I don’t know what I’m thinking. They are soft and fluffy and taste like cornbread perfection. All while being topped with a crumble that is divine!
They are really darn good.
Okay so cornbread with crumble isn’t that new of an idea to me. Years ago I made this cornmeal crumble cake (with candied tomatoes! wowza) and it is super delish. Just as it sounds – cornbread with a crumbly, streusely topping!
Basically the best part. The part I always steal off the top. You know.
It’s a nice twist too because cornbread isn’t necessarily THAT sweet, you know? I know it has a bit of sweetness, but it’s not overly sweet. So the crumble topping brings a little more sweetness to the bite. It’s lovely.
It’s like we combined cornbread and coffee cake! A little cornbread coffee cake baby.
Are you cornbread people on Thanksgiving? We really aren’t. I love cornbread any other time of year, but it doesn’t seem to fit into our traditional Thanksgiving menu. I know for many of you, it may be a staple.
But rarely cornbread.
However, we DO serve corn, so maybe we should just combine the two. Corn and rolls… here we are with best combo.
Eddie absolutely LOVES cornbread. He could eat it everyday, with either butter or jelly. I love a plain cornbread muffin and if I’m so inclined (and it’s warm), I’ll do a little bit of butter. Otherwise, I adore the flavor on its own and the slightly crumbly texture.
The other thing that is great about this recipe? It’s a little more forgiving than a yeasted roll, which means that you can make it a little ahead of time for Thanksgiving. That’s the hardest part for me when it comes to making the bread. I want the bread to be fresh, but don’t have the bandwidth that day (or, let’s be real, the oven space) to make it happen in a way that is worth it.
This changes that! You can make these a bit of ahead of time – probably the night before, and they will be ready to serve and wonderful. You can also warm them a bit before the meal if you wish!
Pretty sure we should all just make these for breakfast!
Cornbread Crumb Muffins
Cornbread Crumb Muffins
- 1 1/4 cups all-purpose flour
- ¾ cup finely ground cornmeal
- ½ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- ¾ cup milk
- 1/2 cup unsalted butter, melted and slightly cooled
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- pinch cinnamon
- pinch salt
- 1/4 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- Preheat the oven to 350 degrees F. Line a muffin tin with liners.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
- In a smaller bowl or measuring cup, whisk together the milk and eggs. Add the wet ingredients to the dry, then stir in the melted butter. Stir until just combined.
- Fill the muffin liners with the batter about ¾ of the way full. Top each with a tablespoon or so of the crumble, gently pressing it into the batter.
- Bake the muffins for 18 to 20 minutes, or until they are set on top. Let them cool before serving!
- Note: you can make these a day ahead of time
- To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand. This is what you want! Sprinkle the crumb on top of each muffin before baking.
Perfect swoop of butter too!