Corn Bread Muffins

Recipes

Jul 23

Written By Jennifer Minyard

High Altitude Cornbread Muffins

Baking muffins at high altitude can be tricky—too much rise, too little structure, and your batter may overflow the pan or collapse in the center. This is due to the lower atmospheric pressure at high altitudes which expand the carbon dioxide produced by leavening agents more rapidly and at a lower temperature than it does at sea level.

Cornbread is especially challenging at high altitude. The coarse texture of cornmeal weakens structure, while lower air pressure causes the batter to rise too quickly and collapse before it sets. Add dry mountain air to the mix, and many cornbread recipes turn chalky or fall apart.

This high-altitude cornbread muffin recipe results in muffins that are tender, sturdy, lightly crisp on the edges, and moist enough to hold together without crumbling.

The High-Altitude Science

To create dependable cornbread muffins in thin air, we made four precise adjustments:

Reduced Leavening: Using less baking powder prevents rapid over-expansion and collapse.
Improved Structure: Increased the flour-to-cornmeal ratio to strengthen the crumb.
Added Moisture: High-altitude air is extremely dry, which can leave muffins dry and crumbly. By increasing the butter, the result is a crumb that is moist and tender.
Oven Temperature: Baking at a hotter temperature gives the muffin its signature peak before the pressure causes it to spread.

Baking Powder:
Reduced to 1 teaspoon to ensure an even, steady rise without collapse.

Flour-to-Cornmeal Ratio:
Adjusted to 1 1/4 cups all-purpose flour : 1 cup cornmeal to prevent crumbling while keeping classic cornbread texture.

Fat:
Increased to 1/2 cup butter to bind the crumb and improve moisture retention.

Corn Bread Muffins

PREP TIME: 10 minutes COOK TIME: 15-18 minutes SERVINGS: 12

Ingredients

1 1/4 cups all-purpose flour

1 cup yellow cornmeal

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs, room temperature

1/3 cup granulated sugar

1 cup milk or buttermilk

Directions

1. Prep: Line or lightly grease a 12-cup muffin tin. Preheat oven to 400°F (205°C).

2. Combine Wet Ingredients: In a large bowl, mix melted butter and sugar until smooth. Add eggs and beat well, then whisk in milk.

3. Mix Dry Ingredients: In a medium bowl, whisk cornmeal, flour, baking powder, and salt.

4. Make Batter: Add dry ingredients to wet ingredients and stir gently just until combined. Do not overmix.

5. Add Mix-Ins (Optional): Fold in cheese, honey, or jalapeños if using.

6. Fill Muffin Cups: Divide batter evenly, filling cups about 3/4 full.

7. Bake: Bake for 15–18 minutes, until tops are golden and a toothpick inserted comes out clean or with a few moist crumbs.

8. Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Simply Altitude Pro-Tips

Crumbly Cornbread: Too much cornmeal and not enough fat or flour causes weak structure in low-pressure environments.

Buttermilk Secret: Buttermilk adds acidity and tenderness while improving structure at high elevation.

Savory or Sweet Options: Reduce sugar to 2 tablespoons for savory muffins or add honey for a slightly sweet version.

Explore More High-Altitude Baking

If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.