Cornbread Muffins
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This easy cornbread muffin recipe makes tender, buttery muffins with crisp golden edges and just the right amount of sweetness.
When my kids were growing up, they loved these cornbread muffins so much that I was constantly swatting their hands away from the bread basket so they wouldn’t fill up before the main course. Thankfully, they couldn’t be easier to make—the batter comes together in about ten minutes, and the oven does the rest.
They’re especially good alongside beef chili, oven pulled pork, red beans and rice, or baby back ribs. And if you have a few left over, they’re delicious for breakfast, warmed up and slathered with honey butter or jam.
“These were quick to put together and bake all while cooking dinner. They came out light and delicious. I’ll never use packaged mix again!”
What You’ll Need To Make Cornbread Muffins
The ingredients for these cornbread muffins are simple pantry staples. A combination of flour and cornmeal gives them a tender crumb, while sugar and honey add just the right amount of sweetness. Whole milk, eggs, and melted butter add richness and moisture.
How To Make Cornbread Muffins
Mix the wet ingredients: Begin by whisking the eggs in a medium bowl. Add the honey and milk and whisk to combine.
Mix the dry ingredients: In a another bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Combine wet and dry: Add the egg mixture and the melted butter to the dry ingredients.
Finish the batter: Whisk until just combined and no lumps remain. Once the batter is smooth, stop mixing so the muffins stay nice and tender.
Fill the pan: Spoon the batter evenly into the muffin pan, filling each about three-quarters full. I think it’s easiest to use a muffin scoop.
Bake and cool: Bake for about 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 three-quarters 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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Wondering if you could use buttermilk in place of regular low fat milk ?
I don’t recommend it, Cynthia – sorry!
The best cornmeal muffins ever !!
I made these today and they are delicious! I heat them in microwave for a few moments and pour syrup on them. Sooooo good!
These muffins are easy and quick to make and the tastiest cornbread muffins with a hint of sweetness.
These were really good. I’m not a fan of cornbread but these pair well with Ribs and chili. If you are planning to serve this corn bread with a very spicy stew/dish, I would recommend adding a bit more sugar to the recipe for the cornbread for balance.
I make cornbread a lot. This is, by far, the best recipe I’ve made. It will be my “go to” from now on. I tweaked it just a little. I can’t eat sugar. I replaced the sugar & 2 Tbls honey with 1/2 cup raw honey. It came out perfectly. Thanks for the recipe!
These are THE best cornbread muffins. Very light and fluffy but they don’t crumble apart like cornbread sometimes does. I omitted the sugar and increased the cornmeal to 1 cup. I also added gouda and roasted red pepper. This made 12 huge, peaked muffins.
Made these corn muffins for dinner and they tasted great! It went well with my chicken wings. It’s extra yummy especially when you drizzle with a little bit of honey! 🙂 Although, I found mine a little crumbly. Did I do anything wrong?
HI Jessica, these really shouldn’t be crumbly – did you make any changes to the recipe? Did you spoon the flour into the measuring cup and level it off?
This is now my go to recipe for cornbread muffins. My family and love the sweet balanced taste. I made these for work and my co-workers like them better than traditional muffins. Just be careful using a nonstick pan, they tend to burn if you leave them in the oven long. Best to lower the temperature.
I love this recipe because it is so easy and my family loves these!! Thank you for another wonderful recipe!!
Cornbread has always been a favorite of my mine and I love to pair it with other soups and chili dishes from the blog. The white chicken chili is always delicious and the corn bread provides an excellent balance to the light spice of the soup. I decided to bake the bread in a 12″ cast iron skillet ratger than the muffin tin. I increased the baking time slightly and just kept an eye on it to see when it was ready. Despite the change in pan, it still turned out great and moist.