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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It is a amazing recipe.The best corn muffins I’ve ever make from scratch.Thank you very much:).
These were absolutely terrific, everyone enjoyed and not dry like other corn muffins I’ve tried.
Tried these muffins. The texture was perfect. I cut down the sugar to about 1/3 cup and I still found them too sweet for serving with dinner. Maybe a good breakfast treat.
Really nice muffins though a little sweet. Mine were crumbly though. I translated everything to grams as way easier and (I think) accurate (I’m in the U.K.). I used 155g flour which was possibly less than the spooning and flattening of flour (how is this not different for everyone who does it?!), though that weight was taken from a table in an American cookbook. Can I ask what weight your flour turns out to be please? Thank you!
Hi Natasha, My weight for one cup of flour, spooned and leveled, is 125 grams (so your measurement was accurate). I do wish we used the metric system in the States — it would make baking much easier! For what it’s worth, all of my newer recipes have metric conversions. You’ll find a button on the top right of each recipe which allows you to toggle between cup and metric measures. I will go ahead and update this one as well. Hope that helps…and next time, it’s fine to reduce the sugar by a few tablespoons if you find the muffins too sweet.
Hi Jenn,
Can you add corn kernels for interesting texture? If so how would you do it?
Thanks!
Hi Janet, Absolutely, that would work well. I’d add 1 cup to the batter along with the dry ingredients and butter.
hi, i read 1 tbsp baking powder here..is that correct? or is that only 1 tsp? most recipes similiar to this just use 1 tsp. I used 1 tsp because i was afraid my muffins will be bitter from the baking powder. also, although great in taste, my muffins were a little grainy…so i was wondering how can you eliminate this grainy texture?
Hi Marianne, 1 tablespoon is definitely correct. As for the texture, the muffins should not be grainy. What type/brand of cornmeal did you use?
Thank you this amazing recipe. They’re soft and sweet and not at all dense or crumbly. It’s not the very best cornbread I’ve eaten but it’s an extremely close second.
I used bacon grease instead of butter because I’m on a bacon kick lately, reduced the salt by half to compensate for the extra saltiness, and greased the muffin tin with bacon grease. The resulting cornbread had a hint of bacon flavour and a nice crispiness around the edges.
Incidentally, the best cornbread I’ve had was made by a friend and she refuses to share the secret family recipe.
Muffins made exactly as directed and they were delish!!
The cornbread muffins are the best I’ve ever had! Thanks!
Best corn muffin ever according to my family. Great texture and taste, although I barely got one. My son ate 6 with dinner, so that tells you they’re that good.
FINALLY!!! I’ve been searching for the perfect cornbread muffin recipe! This is it! It looks exactly like the pic and they taste great!!! I used the exact recipe. But next time the only thing I will do different use less sugar.
FINALLY!! A corn muffin that does not make a mess all over the kitchen table. Great flavor and texture.
I have made these twice in the last month and both times they worked out perfectly. moist on the inside with that amazing crispy outside edge. Couldn’t help myself and had one to day for breakfast!
Does anyone know what the calorie count is on these little babies.?
Hi Jennifer, I just added the nutritional info to the recipe :).
One muffin provides you about 98 kcal, if you want to make “fit” version you can add skim milk instead of whole milk , if you have more questions about nutritional values I can help you:)
Just made these cornbread muffins and they are to die for…soft with a slight crunch on the outside, moist , sweet and delicious on the inside…exactly what I love in a cornbread muffin. Thank you so much for posting this amazing recipe. I will definitely be making it again …and again…and probably again!!
I just made the cornbread muffins last night and they are beyond delicious and so easy to make. A huge hit with the entire family!! Thanks Jenn.
Made these as written except for addition of honey. They were just the right side of sweet, honey would’ve made them too sweet for my taste. The recipe made only 9 muffins with the addition of berries. Not sure how it would’ve made 12. My muffin tins were normal size, not those super-sized ones.
These are the best corn muffins I have made so far. I will make these regularly. Thank you for sharing the recipe.
These were awful…so grainy and they were not at all a muffin-tender texture… should the batter sit before baking?
Hi Jennifer, So sorry you had trouble with the muffins. The batter does not need to sit before baking. What type of cornmeal did you use?
Hi! I want to make these tomorrow night but I don’t have any honey (and can’t pick up any before then). Can I leave out or substitute with anything else? Maple Syrup?
Hi Maggie, I’ve never tried them with maple syrup, but I think that should work. Let me know how they turn out!
I had no honey either, and used maple syrup. It was great!
I have a bunch of corn flour on hand. Can I substitute this for the cornmeal?
Yes Shawn, I think you could get away with using corn flour instead of cornmeal, although I do think it will change the texture a bit. Let me know how it turns out!
Absolutely fantastic recipe, this is my third time making these muffins and my kids love them. Ive recommended this recipe to a few friends as it’s so simple to make.
Thanks.
I made these corn muffins and they were delicious this will be my go-to recipe from now on. For Thanksgiving, I am going to make them in a pan, rather than as muffins. Does anyone know the cooking time for a large rectangular pan (I am going to increase the recipe by half )
Hi Chithra, It should work to bake it in a pan, but not sure exactly what the cook time would be — depends on the size of the pan. Just keep an eye on it 🙂
These turned out great! The whole family, grandparents down to toddlers, loved them. I didn’t alter the recipe a bit. The honey added a wonderful sweetness and the butter made them perfectly moist. These would be delicious with BBQ in the summer!
I made these a couple of times and loved it… but was wondering if i could add brown sugar in place of regular sugar?
Hi Kritika, I think that would work just fine. Please let me know how they turn out 🙂
Making a vegetarian friendly cornbread dressing for Thanksgiving. It call for store bought muffins. Do you think this will work? Are they very sweet? Are they moist are dry?
Thanks!
These are a little sweet but not overly so — they should work very well for dressing.
I made the cornbread muffins, these are the best muffins. I would like to thank you for a great and delicious recipe.
Thank you for sharing this recipe….these muffins are delicious! I served them as a side dish at a bbq dinner party last night, and everyone loved them.
I am hosting Thanksgiving and am looking for a cornbread recipe I can make ahead of time. Have you ever frozen these?
Hi Chithra, They freeze well 🙂
Very good muffins. Whole family loved them. Like most things, best fresh out of the oven
These are quick to make and loved by my family!
Has anyone substituted gluten free flour and or coconut milk for whole milk in the muffins?
I love this cornbread. It was the last test recipe on a long long list. I am no longer looking.
This recipe is foolproof – I make these muffins to go with any main course! They’re the perfect amount of sweetness, and are amazing right out of the oven.
I love being able to make these muffins from scratch and never have to pull out a box of muffin mix again. I always get compliments when I make these muffins. The best part is that they are extremely easy to make. Thanks Jenn for another great recipe!
Awesome recipe. I love the muffins.
I made a double batch of these yesterday and didn’t change a thing. I used non-stick spray on the muffin tins and had a LOT of problems removing them. Even though they didn’t look perfect, they tasted WONDERFUL. I definitely will make these again…maybe paper cup liners next time?
Thanks for the recipe! I’ve just found your site and will be making the white chicken chili and cornmeal muffins for a party this weekend. Question: I’d like to make 24 mini muffins — do you have a suggestion for the baking time on those?
Hi Jessica, Welcome to the site! I’d start checking at 12-15 min.
I made these muffins over the weekend and they are delicious. This is the best corn muffin recipe I’ve tried so it’s a keeper
I always relied on corn muffin mixes while living in the US, but now that we have relocated to the UK, they’re not readily available. This recipe was my first attempt at from-scratch corn muffins & they turned out great! The recipe was simple enough for a weeknight meal (I served them with chili) and my family raved over them. I’ll be making them again! Thanks!
Seriously – these muffins are AMAZING!! Thanks for sharing another wonderful recipe 🙂
Turned out perfect!
i made the corn bead muffins but a few substitutions that worked. Thought I’d share. My son is recently dairy free. So I substituted water for the milk and vegan margarine for the butter. I also added some ground golden roasted flax seed. Turned out yummy. These will satisfy his corn bread cravings. Thanks!
Best corn muffin recipe I’ve ever used! Served them with vegetarian 3-bean chili and they were awesome. Thank you!
I’ve been looking for a cornbread recipe for a long time. This is it! Moist, not too sweet and easy to make.
After making 2 other batches of corneal muffins this morning that I found on the web I finally stumbled upon your recipe. I think smaller amount of corn meal really makes the texture of these very nice , exactly what I was looking for. They say three times a charm in this case your recipe was the charm. Thanks so much for a delicious recipe.
Just tried your Cornbread Muffin Recipe! Absolutely delicious and so easy! Can’t wait to try more of your recipes!!!
Omg!!! This are the best corn muffins ever. Thank you for sharing the recipe.
Used 1/4 c. of sugar- muffins were delicious.
I tried this recipe yesterday and it turned out perfect. It was quick and easy to make. Moist, perfect texture and subtle sweetness. I added shredded cheddar cheese to half of the batter for variety and it worked out well. This is my go to corn muffin recipe from now on. Delicious!
These are really good! I don’t eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often!