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These Cornbread Breakfast Muffins are make with simple ingredients. There are two muffins one is split in the middle and in the bottom part of the photo whilst there is another full size muffin back of the split muffin.

Greek Cornbread Breakfast Muffins

foodzesty
These cornbread muffins are a nostalgic favorite from my childhood. They are soft, lightly sweet, and delicious with a bit of butter and jam. They’re quick to make, comforting, and perfect for an easy breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Snacks
Cuisine American
Servings 12 pieces

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 cup greek yogurt full fat
  • ½ cup brown sugar
  • ½ tsp salt
  • 1 tbsp baking powder
  • 1 cup buttermilk room temp
  • ½ cup butter unslated /room remp
  • 2 eggs

Instructions
 

  • Preheat the oven to 200℃.
  • Use a 12-cup muffin mold, and line it with silicone or paper muffin cups.
  • In a large bowl, add and whisk together the 1 cup all-purpose flour, 1 cup cornmeal, ½ cup brown sugar, 1 tbsp baking powder, and ½ tsp salt until well combined.
  • In a separate medium bowl, whisk together 1 cup buttermilk, ½ cup butter, 2 eggs and 1 cup greek yogurt until smooth.
  • Pour in the wet mix into the dry mix. Gently stir with a spatula or spoon until combined. Don't forget to not over-mix the batter; this will keep the muffins tender.
  • Use an ice cream scoop to divide the batter evenly among the muffin cups (about ¾ full). Bake for 20 minutes or until golden brown. Use a toothpick to insert into the center, and if it comes out clean, your muffins are ready.
Keyword cornbread, Easy, muffins