Cornbread Muffins
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These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!
These tender and sweet cornbread muffins are the perfect side to BBQ chicken, ribs or beef chili. My kids love them so much that I’m constantly swatting their 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.
Table of Contents
“Let me tell you, this recipe is perfect. My picky family loved them and my hubby almost ate the whole pan.”
What You’ll Need To Make Cornbread Muffins
Step-by-Step Instructions
Begin by whisking the eggs in a medium bowl.
Add the honey and milk and whisk to combine.
In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
Whisk to combine.
Add the egg mixture and the melted butter to the dry ingredients.
Whisk until just combined.
Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
Bake for 17-20 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.
Frequently Asked Questions
Yes, the muffins 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.
The muffins are best served fresh from the oven, but leftover muffins can be stored in an airtight container at room temperature for up to 3 days.
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.
Yes, see my simple cornbread recipe for instructions.
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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!
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)
- 1 stick (½ cup) unsalted butter, melted and cooled
Instructions
- 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.)
- 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 ¾ 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.
- 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.
- 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
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- 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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I’ve made these corn muffins many times and they’re always delicious. I found that I like to put the batter into a greased muffin tin instead of using liners because the lightly browned edges make it taste so good. I usually serve them hot with barbecue ribs for dinner and freeze the rest for later. They are great for breakfast or a snack too. Thank you!
This recipe is perfection! A family favourite that also earn rave reviews when I make them for company. Bonus: they freeze beautifully.
Over the top DELICOUS!! My absolute go to muffin recipe for stew, chili and soups. Sooo good. Easy to make GF, they freeze beautifully and are so very user friendly to make. I mix up all the dry ingredients and keep in individual plastic bags so I always have the dry mix on hand. Then I just dump in a bowl, add the wet, mix and bake. I make these ALOT, and always get rave reviews.
Thank you, Jen, for another winner!!
These muffins were absolutely delicious! I just made them for my family and everyone loved them. I will be making these again in the future.
My kids love these muffins! These are quick and great tasting. It goes great with some turkey chili
Personally I found these muffins too sweet. 1/4 cup sugar is too much for cornbread, but that is my preference.
Just made these yesterday with lowfat milk and they turned out great! Perfect amount of sweetness and so moist…will definitely make these again…
Loved the simplicity of this recipe. This was my first attempt at cornbread (in any form) and I’ll be adding it to my regular recipes!
These muffins are great! They have just a touch of sweetness (but are not too sweet) so they don’t need butter if you are eating them fresh from the oven. They are just as good for breakfast warmed in the microwave for about 15 seconds with a pat of butter added after they are warmed. I tried them with white cornmeal when my grocery store did not have yellow, and they are okay, but they don’t have the same texture and just seemed a bit off, so make sure you use yellow cornmeal.
My husband loves sweet cornbread!! And let me tell you… This recipe does not disappoint and is always a hit with my husband and picky toddler!
As, usual, a home run. I feel like you’re my secret weapon. When I want to make anything (like last-minute corn muffins), the first place I look is here. There is not a single recipe – these corn muffins included that isn’t a keeper. These were easy, delicious, and quick to make. Thank you!
So good. best recipe for these I’ve made. so moist.
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!
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.
I did not remember the honey; it was not missed.
I just made this. It turned out fantastic! This will definitely become a regular on my weekly meal plans.
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!
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.
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.
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!
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!
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?
I just print mine out and take it to my kitchen. Just easier for me.
these were flat out gross and dry. gave them to the dog
Did you use margarine instead of butter or make some other substitution?
Hi Jenn,
Would it be possible to make this recipe in an iron skillet? Just thinking at 350degrees for 25 minutes?
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!
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.
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
Sure, Ellyn, that’s fine. Enjoy!
Can I use oatmilk instead of dairy milk?
Sure, that should work. Enjoy!
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…
Also looking for high altitude adjustments, I’m at 6500’ Lake Tahoe!
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.
These are delicious and easy to make! I made them last night and my roommates and I all LOVED them!
Great recipe! I added some frozen corn and a bit of shredded cheddar…yum!
This recipe was so good! I did use almond milk instead of regular milk but it still turned out so well. I loved it!
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
So delicious, light and fluffy! My daughter said, “we should always make these”
I don’t have a muffin pan. Is it okay to use cupcake pan?
Yep!
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!!
Absolutely delicious but a little salty. I used only 1/4 cup sugar and that was plenty. So moist!
Can you add frozen corn kernels to the batter? What about jalapenos?
Hi Susan, I think either of those add-ins should work. Please LMK how they turn out!
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.
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.
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!
What do you think about adding a can of creamed corn?
I don’t recommend it here — sorry!
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.
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
You really can use any ground of cornmeal. I use Indian Head Brand stone ground corn meal. Hope you enjoy the muffins!
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…
Wow..so moist and delicious….I wish I could add pictures of your meals that I make. So easy and yummy!
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!!
Great recipe, easy to make. These won’t last through the day. Thanks for posting.
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.
Can I substitute pure maple syrup instead of honey for these muffins?
Sure, Pree, that should work. Enjoy!
If you were using buttermilk would you change the measurement of the regular milk?
I’d actually recommend sticking with regular milk here — sorry!
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!
These corn muffins are delicious and have wonderful texture. Mine turned out a little dry though and I’m wondering how to correct that.
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!
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
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! 🙂
Amazing!
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 😁