Cornbread Muffins
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Forget the box! This homemade cornbread muffin recipe is quick, easy, and delivers the most tender, perfectly sweet cornbread you’ve ever tasted.
My kids love these cornbread muffins so much that I’m constantly swatting their hands away from the bread basket so they don’t fill up before the main course. Baking at dinnertime might seem ambitious, but these are super-easy to prepare. You can whip up the batter in ten minutes, and I usually serve them instead of a starch.
Pair them with seafood, BBQ chicken, ribs, beef chili or chicken tortilla soup. And try to save a few—leftovers are delicious for breakfast, reheated and slathered with honey butter or jam.
“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
Step 1: Mix the wet ingredients. Begin by whisking the eggs in a medium bowl. Add the honey and milk and whisk to combine.
Step 2: Mix the dry ingredients. In a separate large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Step 3: Combine wet and dry. Add the egg mixture and the melted butter to the dry ingredients.
Step 4: Finish the batter. Whisk until the mixture is smooth with no lumps.
Step 5: Prepare to bake. Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full. I think it’s easiest to use a muffin scoop.
Step 6: Bake and cool. Bake for 17 to 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.
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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 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.
Notes
- If you'd prefer to make this as cornbread rather than muffins, spray an 8-in (20-cm) square pan with non-stick cooking spray and bake at 350°F (175°C) for 25 to 30 minutes.
- Freezing 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 to 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F (175°C) 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
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 been looking for a perfect cornbread muffin recipe and I’m happy to say that I’ve finally found it! These are amazing! I followed the directions exactly. I used refined coconut oil to grease the muffin pan and the muffins didn’t stick and came out with a beautiful crust. Thank you for this wonderful recipe!
These muffins were absolutely delicious. Last night my husband and I enjoyed them alongside the author’s Maryland crab cakes, and this morning I tried her recommendation for breakfast (topped with cherry preserves.) I don’t see a reason to ever make toast again! These are wonderful any time of the day!
We loved the taste of these corn muffins but they spread all over the muffin tin. I could have filled more than 12 spaces. I wondered if the 1 tablespoon of baking powder is the reason they spread all over the flat surface and even almost down on the oven racks. Was that a typo mistake and it should have read 1 tsp.? The taste and consistency was great.
Hi Delores, Sorry to hear the muffins caused a bit of a mess! The tablespoon of baking powder is correct. Is there a chance you may have measured another one of the ingredients incorrectly?
Was not able to find exact cornmeal that you used. Only found 1 type which is Old Fashioned Stone Ground Yellow Cornmeal. Will I have to adjust anything to make your recipe as great as it sounds?
Hi Jenny, I think the muffins will have a slightly different texture (more grainy), but I think it should work without any adjustments. I’d love to hear how they turn out!
Hi! Sorry that it is late. But I used Old Fashioned Stone Ground Yellow Cornmeal. The batter was grainy a bit, but the muffins (you know.. after they were baked) tasted delicious! I would give it 5 stars ?
I would say this is the best recipe for cornmeal muffins I have tried. Usually other recipes produce heavy, dense or lumpy muffins- these are perfect! Not too sweet and not too dry! I was in a rush and substituted canola oil for the melted butter, but they are still wonderful!
I had been searching for a cornbread recipe for years that my picky boys would like, and this was a winner! Light, moist and perfectly balanced. I’m allergic to dairy, so I substituted almond milk for the milk and non-dairy margarine for the butter.
Question: Would there be a way to modify this recipe (without losing that beautiful texture) to use whole wheat AP flour, either in whole or part? (I’m always looking for ways to increase fiber.)
Glad your boys liked them, Jennifer 🙂 I do think you could sub half of the flour with whole wheat — or try subbing all with King Arthur White Whole Wheat Flour.
If you like sweet, moist cornbread then this is the recipe for you. Absolutely delicious.
Made these tonight for the first time-so yummy! They are sweet, light, a little crunchy on the edges (used a non stick muffin pan). I used salted butter, so I just omitted the salt from the recipe. This recipe is a keeper, thank you!
Just made these and they are so delicious! Cake-like consistency, but still corn bread. Even better, made it in iron skillet and it turned out perfect ! Thanks Jen for another keeper.
I don’t have honey, can it be replaced or left out?
Hi Lisette, I haven’t tried them this way, but a few other readers used maple syrup instead of the honey and were happy with the results. You could also just replace with more sugar.