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’m particular with my corn muffins, and this is simply the best recipe. The muffin is fluffy and just the right amount of sugar, also super easy to make with ingredients you probably already have. Kids love them too, cannot ask for more. Thank you so much for sharing such a great recipe.
What adjustments need to be made for baking these at an elevation of 5300 feet?
Hi Tani, I would use this guide to make adjustments: http://www.kingarthurflour.com/recipe/high-altitude-baking.html
Can you use baking soda in place of baking powder for cornbread muffins????
Hi James, Unfortunately, they are not interchangeable in recipes — sorry!
Finally found the perfect recipe! These are delicious.
Jen,
Would it be okay to bake this recipe in a cast iron skillet or small individual loaf pans? Just wondering and if cooking times would need to be altered significantly. Thank you for all of your amazing recipes!
Hi Ashlea, That would work but not sure exactly what the cook time would be — depends on the size of the pan. Just keep an eye on it 🙂
The corn muffin recipe was perfect in every way! Had reviewed other recipes that called for buttermilk or sour cream…substituting butter for other shortening, but glad I opted for this recipe….took to book club yesterday to accompany host taco soup…so made jalapeño butter to spread on corn muffins…perfectly delicious! Just chop up some jarred sliced jalapeño peppers and mix in softened unsalted butter…enjoy!
Love that idea, Patricia!
Perfect…never thought to add honey to cornmeal muffins. So good!!!
So glad that I came across this recipe! This was my first time making cornbread muffins and this recipe was so easy to follow and the muffins turned out nicely! Thanks!! Can’t wait to try the pumpkin cornbread recipe next!
It does remind me my Aunt’s recipe. I was craving for it.
Can I use self-rising flour instead of all purpose? What ad just me would I make if I do (if any)?
Hi Shayna, I recommend using all-purpose but if self-rising is all you have you could try reducing the baking powder to 1-1/2 teaspoons and reducing the salt to 1/2 teaspoon.
Just made a batch of these to go with my turkey chilli and it turned out wonderfully ! So moist and fluffy. I used 1/3 cup of sugar instead and it was the perfect level of sweetness. Thank you for his fool-proof recipe! Will be making this often.
Can’t stop making these amazing cornbread muffins! My 5-year old son even asks me to give him to friends in school… Thanks you, Jen!
These are sooooo good!
This is a flippin amazing recipe. Use it every time, usin it again. Pretty excited!!!!
5 Stars!!! This is the cornbread muffin I’ve been searching for. Tastes just like my Mom used to make. My family loves them and they are very easy to make. Thank you so much for this recipe❤️
Made these tonight for dinner and it was a huge success! I did make the mistake of forgetting the sugar and had to add it at the end. They still came out great, and if I didn’t mess up and have to over stir them, I bet they would have been even better! These were not dry at all or too crumbly. I’m so glad I found this site and can not wait to try more!
Best cornbread recipe I have tried. It is a winner for my family. I also included 1/2 cup frozen corn or canned corn. Great recipe
Thank you for this delicious recipe! This is the best cornbread I have ever eaten, and I can probably never go back to my previous vegan cornbread baking ways. These are muffin-sized tastes of comfort!
These are delicious. I love the touch of honey to give them just the right amount of sweetness. Perfect with meals or just eat them alone; yum.
These cornbread muffins are the BOMB! Seriously, the best cornbread muffins I’ve ever tasted. They came out buttery, slightly sweet, slightly salty, and just divine. Will be saving this recipe to use again and again. These are so good I wish I had company over!
My corn muffins always too crumbly.
Hard to spread butter. I use 1 to 1 ratio
flour and cornmeal mix.
Any suggestions?
Hi Norman, Have you tried this recipe? It’s not crumbly at all. It helps to use less cornmeal.
I made them as mini muffins, and they were a big hit!
Hi Jennifer, I’ve made these cornbread muffins many times and they are awesome! Question-do I have to make any adjustments if I were to make them in a mini muffin pan instead? I’m making these to feed a crowd for the game! Thanks!
Hi Yvonne, No adjustments other than reducing the cook time; I’d start checking around 12-15 minutes.
This is a good foundation recipe – I think buttermilk always makes a better corn muffin. To jazz up the recipe, try adding creamed corn, diced pimento or dicrd roasted red bell pepper and diced jalepeno. I call it a confetti cornbread. Also, glazing the muffin tops with an egg wash or buttermilk wash makes for a pretty presentation.
Thinking about adding corn and jalapenos to the recipe…Your thoughts? How much should I use of each?
Thank you!
Yes and yes 🙂 I’d add about a cup of corn and one jalapeno, seeded and minced.
The honey cornbread muffins were easy to make- came out with nice crisp sides and were delicious !!
I just made these and yum! I had to alter because I can’t have dairy so used Coconut Oil instead of butter and Pure Harvest Almond Milk instead of normal milk. I also halved the amount of sugar. They turned out amazing! So easy and quick. Oh and I also subbed the regular flour for fine maize flour so made them gluten free 🙂
Thanks for this info! Did you simply swap the ingredients and use the same amount or did you adjust the amounts in any way?
Cornbread Muffins, delightful,lite, and definitely make again.
4 stars
Just ate my first one! Perfect!
I had some extra kifer, so instead of milk, I used 1c of the kefir. Delicious! ! Our new family favorite!
Just made these with 1c Keffir yoghurt as well as I didn’t have any milk and it turned out great. Hit at dinner party tonight!
I made this on Christmas Eve, along with your White Chicken Chili. They were so delicious! They had just the right amount of sweetness. Mmm, I wish I had one fresh out of the oven right now…
I have to say – since I discovered this recipe- I have always had so on hand!
I have added frozen whole cranberries and they were delicious! I am thinking of trying some orange zest as well.
Instead of egg – I add 2 generous Tbsp of ground Flax to the dry and 6 tbsp extra of milk to the milk-honey mix
Works perfectly
Thank you so much for this wonderful easy tasty recipe
These corn muffins are wonderful! I don’t consider myself a great cook so I look for recipies that are easy. This was easy and the results were delicious! I served the muffins with vegitarian black bean chili. Great light texture and not too sweet, but sweet enough taste!
This is the BEST cornbread recipe I’ve ever tried and I’ve tried 100s! I like to add 1 finally chopped jalapeno pepper and 1 cup of grated sharp cheese to the mix. Also I use a 9″x13″ pan instead of muffin tin.
Do you remember how long you had to cook it for using a pan instead of muffin tins?
Corn muffins.
No proportions
/measurements for making the darn things
Hi Saul, Click on the “Recipe” tab or scroll down beneath the photos for the recipe.
Can you use these in a bread stuffing recipe
Hi Joanne, Sure, that would be delicious.
Fabulous! Just made these and have eaten 2 before dinner is even on the table. Very moist and delicious and to think, I’ve been suffering through “Jiffy” all these years. Thank you!!
Looks delicious but at what temperature should I bake them at?
Hi Momin, Temp should be 350°F. Hope you enjoy them!
I made these muffins last night and they were DELICIOUS. I didn’t alter the recipe in any way – they were perfect!
I have tried many corn bread recipies and the problem is they always came out very dry.This is fantastic a keeper.I doubled the recipie.The addition of the honey and using butter made them moist.Thank you.I can’t wait to try another recipie!
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Can I double this recipe? Any adjustments needed?
Hi Lisa, Yes absolutely; no adjustments needed.
Thanks! I doubled and they turned out great! Served with whipped honey butter and they disappeared. Crowd favorite!
Your corn bread muffins were delish! I made them with your crab cakes (which are always a big hit!). So glad I found your blog. I had pinned the crab cake recipe last year on Pinterest but the other day I couldn’t bring up the recipe. Found you on the web. Yay!!
Thank you for the cornbread muffin recipe. From the oven to the table, they didn’t last 5 minutes at a recent backyard BBQ. The best recipe I have found to date! Cheers!
You’re welcome, Judy. So glad everyone enjoyed them!
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Poured the mix into a cake tin and had an amazing sweet cornbread. Thanks for this super easy recipe !!
Muy Rico!!! As we say here in Costa Rica. Made them for breakfast with rice and beans. Very good and very easy and fast to make. I love this website.
Yum! Made these for dinner tonight they were a real hit. Much better than cracker barrel and we love those.
Instead of making them as muffins I made them in a 7 inch square pan. When done I cut them into squares. Delicious. Wish you had a place to upload a picture.
Great corn bread the only thing that I added was diced jalapenos since my family likes a little spice. They turned out perfect…