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As the leaves turn to shades of amber and gold and the air becomes crisp and invigorating, the fall season invites us to indulge in comforting culinary delights that warm our homes and hearts. There's something inherently cozy about autumn, a season that encourages us to gather around the table and share meals that evoke feelings of nostalgia and warmth. Among the myriad of seasonal treats, cornbread muffins stand out as a delightful option that embodies the essence of fall.

Fall Cornbread Muffins

Embrace the cozy vibes of fall with these delightful Cozy Autumn Cornbread Muffins! Perfect for chilly evenings, these muffins feature a sweet and crumbly texture, making them an ideal companion for soups and stews. Easy to make, they incorporate ingredients like cornmeal, flour, and optional spices to capture the essence of the season. Enjoy them warm with butter, honey, or your favorite jam, and elevate your autumn gatherings with this comforting treat.
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk (whole or 2% preferred)

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs

1 cup corn kernels (can be fresh, frozen, or canned)

1/2 teaspoon ground cinnamon (optional, but recommended for warmth)

1/4 teaspoon ground nutmeg (optional, for added depth)

1/2 cup shredded sharp cheddar cheese (optional, for a savory twist)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. If you’re using cinnamon and nutmeg, add those as well. Whisk the ingredients together thoroughly to ensure they are well combined and free of lumps.

      Combine Wet Ingredients: In a separate bowl, measure and mix together the milk, melted butter that’s cooled slightly, and eggs. Whisk until you have a smooth mixture that’s well-blended.

        Combine Mixtures: Gently pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, carefully stir the mixtures together until just combined. Aim for a slightly lumpy batter; take care not to overmix, as this can make the muffins tough.

          Fold in Corn and Cheese: Add the corn kernels and the shredded cheddar cheese to the batter. Use a folding motion to incorporate these ingredients evenly without overmixing.

            Fill Muffin Tins: Using a scoop or measuring cup, fill each muffin cup about three-quarters of the way full with the batter. This allows enough space for the muffins to rise while baking.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes. The muffins are ready when they are golden brown on top, and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve the muffins warm, with butter or a drizzle of honey for an extra touch of sweetness.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins