Spiced Bourbonnais Sweet Cornbread Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender and moist cornbread muffins with a hint of bourbon spice, perfect for pairing with savory dishes or enjoying as a snack. This American-inspired recipe, ready in about 30 minutes, turns yellow cornmeal, all-purpose flour, granulated sugar into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 12, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 12 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a large bowl, whisk together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until well combined.
  3. Step 3: In a separate bowl, whisk 1 cup buttermilk, 1/4 cup melted unsalted butter, 1 large egg, and 2 tbsp bourbon whiskey until smooth.
  4. Step 4: Pour wet ingredients into dry ingredients and stir gently just until combined; do not overmix.
  5. Step 5: Spoon the batter evenly into the muffin cups, filling about 3/4 full.
  6. Step 6: Bake for 18-20 minutes until a toothpick inserted into the center comes out clean and muffins are golden brown on top.
  7. Step 7: Remove from oven and cool in the pan for 5 minutes before transferring to a wire rack to cool completely or serve warm.

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