These Fluffy Cornbread Muffins Are Great Any Time

Gather the ingredients. Preheat oven to 350 F.​ Combine the flour, cornmeal, baking powder, sugar, and salt in a large bowl.​ In a small, microwave-safe bowl, heat the butter in the microwave for about 1 minute, until it's thoroughly melted. Or you can just melt it in a small pan over very low heat. Set the melted butter aside to cool to room temperature, but don't let it solidify again.​ Combine the milk and the melted butter. Then add the oil, and finally whisk in the beaten egg. (Combining the melted butter and milk first prevents the hot butter from cooking the egg.)​ Thoroughly grease and flour a muffin pan.​ Add the liquid ingredients to the dry and mix just until the flour is fully moistened. Don't overmix, or your muffins will turn out too tough. Carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop) and transfer to the oven immediately.​ Bake 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.