Cornbread Muffins

Tested & Perfected Recipes

These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!

cornbread muffins

These tender and sweet cornbread muffins are the perfect side to any Southern barbecue or Southwestern-style dish. My kids love them so much that I’m constantly swatting their little hands away from the bread basket so they don’t fill up before the main course.

I know that baking at dinnertime might seem a little ambitious but these muffins are super-easy to prepare. You can whip up the batter in ten minutes, and I usually serve them instead of a starch. Leftovers are delicious for breakfast, reheated and slathered with honey butter or jam.

What You’ll Need To Make Cornbread Muffins

How To Make Cornbread Muffins

Begin by whisking the eggs in a medium bowl.

whisking the eggs

Add the honey and milk and whisk to combine.

adding honey and milk to the eggs

In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

combining the dry ingredients in a mixing bowl

Whisk to combine.

whisking the dry ingredients

Add the egg mixture and the melted butter to the dry ingredients.

adding liquid ingredients and melted butter to dry ingredients

Whisk until just combined.

mixed cornbread muffin batter

Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.

cornbread muffins ready to bake

Bake for 17-20 minutes, or until the tops are set and golden. Note that they will not dome.

baked cornbread muffins

Cool the muffins for a few minutes in the pan, then serve warm with softened butter.

How To Freeze Cornbread Muffins

These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F-oven until hot. Alternatively, you can heat muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough.

cornbread muffins

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Cornbread Muffins

These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!

Servings: 12 muffins
Total Time: 30 Minutes

Ingredients

  • 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 3/4 cup yellow cornmeal
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons honey
  • 3/4 cup milk (preferably whole but low-fat works too)
  • 1 stick (1/2 cup) unsalted butter, melted and cooled

Instructions

  1. Preheat the oven to 350°F degrees. 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.)
  2. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
  3. 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 3/4 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.
  4. Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.
  5. Freezer-Friendly Instructions: Cornbread muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough.

Nutrition Information

Powered by Edamam

  • Serving size: 1 muffin
  • Calories: 216
  • Fat: 9 g
  • Saturated fat: 5 g
  • Carbohydrates: 30 g
  • Sugar: 12 g
  • Fiber: 1 g
  • Protein: 4 g
  • Sodium: 305 mg
  • Cholesterol: 53 mg

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.

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Reviews & Comments

  • Really delicious and quick and easy to make. I don’t know why mine did raise and dome (even though the recipe said it shouldn’t) but made no difference!

    • — CC on January 23, 2021
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  • Delicious

    My family and I enjoyed this recipe. I made a cornbread instead of muffins. It had just a touch of sugar, which is just right because I do not like sweet cornbread.

    • — Lee on January 20, 2021
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    • I did not remember the honey; it was not missed.

      • — Lee on January 20, 2021
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  • I just made this. It turned out fantastic! This will definitely become a regular on my weekly meal plans.

    • — Annaliese on January 16, 2021
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  • I enjoyed making mini muffins and found the time for minis (10-12 minutes) perfect. I also added the cup of canned, drained corn. Thanks!

    • — Tamara Bruce on January 10, 2021
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  • These were the best corn muffins I ever made. Yesterday was my husband’s birthday and I put a candle in one of them. I substituted almond milk for regular milk and monk fruit sweetener instead of white sugar. I also cut the salt to only 1/2 teaspoon. This was because of our diet restrictions.

    • — Leona Rubin on January 8, 2021
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  • Very good cornbread, but i will cut the salt down to 2/3 teaspoon instead. Otherwise, my cornbread came out excellent. Thank you for the good recipe.

    • — Ym on January 6, 2021
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  • I wanted a smaller recipe for corn muffins and made these with a bit more sugar, a tad of vanilla and a generous amount of honey. I was short on cornmeal so did a fast blender of polenta, so some crunch in them also. My big recipe for sweet cornbread recipe has been our fav for years but my husband really liked these and asked if I put them in the keeper file? So there you go!

    • — DGigliotti on January 4, 2021
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  • I made as written, exactly. Perfect blend of sweetness and corn goodness, soft on the inside and just crispy enough on the outside. I recently invested in a Goldtouch® Pro 12-cup Muffin Pan (WS), and I can see a difference. Giving these 5 stars! Delicious!

    • — Lucinda P. on January 4, 2021
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  • The recipe was delicious. The next time, I will probably substitute bacon drippings for butter (wonderfully decadent). My only beef is with the page layout–I had to keep scrolling up and down with buttery hands. Maybe you could put the amounts in the steps?

    • — Tamara on January 2, 2021
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    • I just print mine out and take it to my kitchen. Just easier for me.

      • — Lucinda P. on January 4, 2021
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  • these were flat out gross and dry. gave them to the dog

    • — Samuel Dugan on December 31, 2020
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    • Did you use margarine instead of butter or make some other substitution?

      • — Tamara on January 2, 2021
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  • Hi Jenn,
    Would it be possible to make this recipe in an iron skillet? Just thinking at 350degrees for 25 minutes?

    • — Rose on December 18, 2020
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    • Hi Rose, sure a cast-iron skillet will work. Not sure how long it will take though so just keep an eye on it. Enjoy!

      • — Jenn on December 20, 2020
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  • Great recipe! I didn’t have the full amount of milk so used sour cream to get to 3/4 cup. It worked—the muffins were moist and delicious.

    • — Claire on December 16, 2020
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  • Hi Jenn! Hoping to make these tonight to go along with your chili (always a big hit!)…found “pre-cooked white corn meal” in my pantry–ok to use that instead of the yellow corn meal? Thanks so much love your recipes! Ellyn

    • — Ellyn on December 16, 2020
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    • Sure, Ellyn, that’s fine. Enjoy!

      • — Jenn on December 16, 2020
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      • Can I use oatmilk instead of dairy milk?

        • — Lucy on December 20, 2020
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        • Sure, that should work. Enjoy!

          • — Jenn on December 20, 2020
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  • I am a grateful student of Jenn’s recipes. I didn’t grow up learning how to cook, so I’m grateful to have a tried and tested recipe site when I try to make something new. These muffins came out great. I made two batches using a jumbo muffin tin that made 6 muffins (Husband eats two at one setting, hence I didn’t make the twelve smaller ones) . 1st batch as per recipe with the HIGH altitude adjustments from the handy site Jenn listed. (I’m at 5000 altitude where I live in Albuquerque NM). The 2nd batch I adjusted the flour to 1& 1/2 cups and corn meal to 1/2 cup (as per recommendation to someone who wanted a moister muffin), and used the HIGH altitude modifications again. Both muffin batches had a dome and were delicious, and the 2nd batch did provide a moister muffin (if that is what is desired). My husband is grateful to you Jenn! and so am I…

    • — Jeannie on December 12, 2020
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  • Great flavor but would have liked them with more corn flavor. I only got 11 and not 12 muffins!! They did rise to dome shape.

    • — Niki on December 9, 2020
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  • These are delicious and easy to make! I made them last night and my roommates and I all LOVED them!

    • — Bryn Burke on December 4, 2020
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  • Great recipe! I added some frozen corn and a bit of shredded cheddar…yum!

    • — Cindy on December 1, 2020
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  • This recipe was so good! I did use almond milk instead of regular milk but it still turned out so well. I loved it!

    • — Zai on November 26, 2020
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  • This is my first time doing this and it get so delicious thank you for the recipe, the best thing is So Easy to made … thank you again

    • — Carlos Hernandez on November 24, 2020
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  • So delicious, light and fluffy! My daughter said, “we should always make these”

    • — Lydia on November 23, 2020
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  • I don’t have a muffin pan. Is it okay to use cupcake pan?

    • — Sohnia on November 22, 2020
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    • Yep!

      • — Jenn on November 23, 2020
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  • Honestly these are just the best. Thank you for this perfect recipe. I’ve tried a few others when I am feeling like trying something new and always regret it. These win hands down. Thank you!!

    • — Allie on October 26, 2020
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  • Absolutely delicious but a little salty. I used only 1/4 cup sugar and that was plenty. So moist!

    • — Claire on October 21, 2020
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  • Can you add frozen corn kernels to the batter? What about jalapenos?

    • — Susan on October 19, 2020
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    • Hi Susan, I think either of those add-ins should work. Please LMK how they turn out!

      • — Jenn on October 20, 2020
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    • I have tried adding frozen corn (thawed first) to corn muffin recipes. Corn was not fully cooked when the muffins were done. I think if I really wanted corn in my muffins, I’d parboil the corn for a few minutes first.

      • — Pearl on January 7, 2021
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  • Made these and had them for breakfast over the last week! I would definitely make them again, they’re nice and moist (way too many cornbread recipes come out dry), and the taste is well balanced between salty and sweet.

    Thank you for publishing this recipe with the metric measurements as well as the cup measures! I much prefer going by weight for the sake of consistency, but it seems a lot of recipes go by cups only, so I was happy to see the option there.

    • — Jennifer on October 17, 2020
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  • I made these last night as a side dish for chili. It took will power not to eat them all because they were so good!

    • — Suzon on October 16, 2020
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  • What do you think about adding a can of creamed corn?

    • — Arlene Forster on October 15, 2020
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    • I don’t recommend it here — sorry!

      • — Jenn on October 15, 2020
      • Reply
  • The best cornbread muffins!!! Love your recipes Jen!
    I’ve been making these for the past 5yrs for Thanksgiving. And if I’m not hosting, I have to show up with a batch. My family loves them.

    • — Suzanne on October 10, 2020
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  • Hi Jenn,
    I can’t say enough how much I love and trust all of your recipes. It’s like my family has the same taste buds as yours…. I’m writing to find out if it matters what kind of corn meal- fine ground, medium, coarse, or polenta (or is polenta redundant with one of the previous)? If it does matter, which do you recommend?

    Also, my family is gluten-free, and I find that if I substitute the GF flour, it turns out fine (including the honey cake for the high holidays!). Just sharing for others…

    Best,
    Patricia

    • — Patricia on October 6, 2020
    • Reply
    • You really can use any ground of cornmeal. I use Indian Head Brand stone ground corn meal. Hope you enjoy the muffins!

      • — Jenn on October 7, 2020
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  • Jenn, you’re about to make history for my hubby’s tastebuds, as you did for me.
    Oh my goodness, these are THE BEST cornbread muffins. Oh my! I just pulled them out of the oven and when I took the first bite, I couldn’t believe a cornbread muffin could be so amazingly delicious <3 The only thing I added to the recipe was a good full spoon of sour cream; not sure if it did anything, but oh my they are perfect. They are light, full of flavor, perfect level of sweetness, moist on the inside and a little crunchy on the outside!
    Thank you so much! I’m so grateful you’ve shared this recipe. Now I gotta check out your other recipes…

    • — Celia on October 5, 2020
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  • Wow..so moist and delicious….I wish I could add pictures of your meals that I make. So easy and yummy!

    • — Sylvia Mosquera on September 28, 2020
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  • Made these tonight and they turned out amazing!! I haven’t made cornbread in years and now I will more often. I got a nice dome with mine too!!

    • — Melissa J on September 27, 2020
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  • Great recipe, easy to make. These won’t last through the day. Thanks for posting.

    • — Cobi Wallace on September 26, 2020
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  • Best sweet cornbread recipe I’ve ever made. I followed the recipe exactly as listed except that I added 1 cup of frozen sweet corn to the mixture. My cornbread DID dome even though the recipe states it does not, not sure if possible due to the corn added to the recipe. Oh, this recipe doubles beautifully! I did spray my muffin pan to get the crispy exterior as suggested. Thank you for a fail proof recipe! Next time, I plan on adding frozen sweet corn and jalapeño.

    • — Christy on September 18, 2020
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    • Can I substitute pure maple syrup instead of honey for these muffins?

      • — Pree on December 18, 2020
      • Reply
      • Sure, Pree, that should work. Enjoy!

        • — Jenn on December 18, 2020
        • Reply
  • If you were using buttermilk would you change the measurement of the regular milk?

    • — Marsha on September 10, 2020
    • Reply
    • I’d actually recommend sticking with regular milk here — sorry!

      • — Jenn on September 10, 2020
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  • made this tonight to have with leftover chili – we usually have toast but it was cool and rainy and I thought the warm muffins would be perfect – the recipe looked easy and quick. And it was – from idea to plate in less than 30 minutes. I enjoyed them as is – but may try with a little less sugar…..it made 11 in my muffin tins. Thanks for an easy tasty treat!

    • — Nicola Morgan on September 7, 2020
    • Reply
  • These corn muffins are delicious and have wonderful texture. Mine turned out a little dry though and I’m wondering how to correct that.

    • — Barbara on September 2, 2020
    • Reply
    • Hi Barbara, Cornbread is naturally a little dry but next time, try using 1-1/2 cups of flour and 1/2 cup of cornmeal instead. (The cornmeal adds to the dry texture.) Hope that helps!

      • — Jenn on September 2, 2020
      • Reply
      • Hi Jenn, Thank you for getting back to me so quickly. I am also thinking that I may have used more flour than was intended. I usually work with weight rather than volume. Do you know how much the 1 1/4 cup of flour you use in the recipe weighs?
        By the way, I just received your cookbook a few days ago and I’m working my way through it. I made Sam and Harry’s steak salad last night. It was terrific. I mostly bake a great deal and I’m bored to death with cooking. You have rescued me!
        Thanks.
        Barbara

        • — Barbara on September 2, 2020
        • Reply
        • Hi Barbara, The flour would be the equivalent of 160 grams. Also, most of my recipes (including this one) have conversions to weight. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. And thanks so much for your support with the cookbook – I hope you find lots of new options to alleviate your cooking boredom! 🙂

          • — Jenn on September 3, 2020
          • Reply
  • Amazing!

    • — Lauren LaCour on August 31, 2020
    • Reply
  • This recipe is so easy and so good!!! I made the muffins last week and just made them again.
    They are the Best Cornbread Muffins. If you’re looking for a good recipe, don’t waste your time looking. You have found it 😁

    • — Donna on August 24, 2020
    • Reply

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