This post may contain affiliate links. Read my full disclosure policy.
This easy cornbread muffin recipe makes tender, buttery muffins with crisp golden edges and just the right amount of sweetness.
When my kids were growing up, they loved these cornbread muffins so much that I was constantly swatting their hands away from the bread basket so they wouldn’t fill up before the main course. Thankfully, they couldn’t be easier to make—the batter comes together in about ten minutes, and the oven does the rest.
They’re especially good alongside beef chili, oven pulled pork, red beans and rice, or baby back ribs. And if you have a few left over, they’re delicious for breakfast, warmed up and slathered with honey butter or jam.
“These were quick to put together and bake all while cooking dinner. They came out light and delicious. I’ll never use packaged mix again!”
What You’ll Need To Make Cornbread Muffins
The ingredients for these cornbread muffins are simple pantry staples. A combination of flour and cornmeal gives them a tender crumb, while sugar and honey add just the right amount of sweetness. Whole milk, eggs, and melted butter add richness and moisture.
How To Make Cornbread Muffins
Mix the wet ingredients: Begin by whisking the eggs in a medium bowl. Add the honey and milk and whisk to combine.
Mix the dry ingredients: In a another bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Combine wet and dry: Add the egg mixture and the melted butter to the dry ingredients.
Finish the batter: Whisk until just combined and no lumps remain. Once the batter is smooth, stop mixing so the muffins stay nice and tender.
Fill the pan: Spoon the batter evenly into the muffin pan, filling each about three-quarters full. I think it’s easiest to use a muffin scoop.
Bake and cool: Bake for about 20 minutes, or until the tops are set and golden. Note that they will not dome. Cool the muffins for a few minutes in the pan, then serve warm with softened butter. The muffins are best served fresh, but leftovers can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
How to Store and Freeze Cornbread Muffins
Cornbread muffins are best served warm from the oven, but they freeze beautifully, too. Once completely cool, place them in an airtight container or freezer-safe bag and freeze for up to 3 months. When you’re ready to enjoy them, let them thaw on the countertop for 3 to 4 hours.
To warm them up, wrap the muffins in aluminum foil and pop them in a 350°F oven until heated through. For a quicker option, microwave them at 50% power for 30 to 45 seconds, or until just warm. Be careful not to overheat them, or they can turn tough.
Cornbread Muffins
Ingredients
- 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¾ cup yellow cornmeal
- ¼ cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- ¾ cup milk (preferably whole but low-fat works too)
- ½ cup (1 stick) unsalted butter, melted and cooled
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps.
- Spoon the batter evenly into the prepared muffin pan, filling each cup about three-quarters full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.)
- Cool the muffins for a few minutes in the pan, then serve warm.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
You May Also Like
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
i just made these to bring to a work function tomorrow based on all the great reviews and i am so disppointed. THEY ARE SO BLAND!!! They need some flavor..OMG..a tad embarassed to be bringing these in to work tomorrow but i have spent $ and time…. :/
Hi I wonder if I can replace milk by other non-dairy? Maybe almond milk? Or coconut milk? I want to make this for my work, but some ppl are dairy free completely. (I personally love dairy lol).
Sure, Emma, I’d go with almond milk. Hope everyone enjoys!
This is the corn bread i’ve been looking for. Just as I remember they were as a kid.
These tasted amazing! However mine turned out very dense… I suspect user error. Any ideas what could cause this? I used a silicone muffin pan. Could that have something to do with it?
Thanks!
Hi Ashley, I’m sorry to hear they came out dense. I’ve never baked muffins in a silicone pan, so I can’t say for sure, but I suspect that wasn’t the issue. Do you use the spoon and level method for measuring flour? Even a few extra ounces can make a big difference. Number 1 in this Baking Tips post explains it nicely.
Delicious! I’ll make again for sure!
I love these muffins However I was wondering if I could add some diced fresh Jalapenos to the batter and also Is it possible to sub whole fat buttermilk in place of milk? thank you for all your wonder ful recipes.
Lynne
Hi Lynne, yes, you can add some finely chopped jalapenos, but I wouldn’t replace the milk with buttermilk. And glad you like them!
The muffins turned out really well even with the all-purpose flour being replaced with Einkorn flour and the cornmeal being home made and home grown.
This is awesome ‼️ Thank you, Jenn. Perfect pairing with my homemade split pea soup. I printed the recipe and stuck it into my favorite recipes binder😀♥️