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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Just made these. They look gorgeous and are very delicious.
These are the absolute best cornbread muffins I’ve ever had! My whole family is in love with them! You don’t even need to put anything on them they’re so incredible alone and extremely easy to make!
I’ve finally found a recipe for cornbread muffins like those served at Cracker Barrel. These cornbread muffins are tender and delicious. The recipe is easy to follow and yields 12 medium-sized muffins which slice in half for buttering without crumbling apart. I think the butter and honey in the recipe are the key to that result. What a wonderful recipe. Thank you!
I am on the internet looking for a copycat recipe for the Cracker Barrel cornbread! Thank you for your comment! We don’t have Cracker Barrel in Canada so this recipe is exciting!
Best corn muffin recipe I have come across.
This may be a stupid question but I am going ask anyway. It may help me and someone else out. I have a half bag self-rising flour. your recipe calls for all-purpose flour. Can I use self-rising flour or will it mess up the recipe?
Hi Veronica, 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. Hope you enjoy!
OMG Do Not Make these…they are too delicious and you will end up eating them until they are gone! Didn’t change a thing, they are perfect just the way they are. Going in my recipe box with a strong warning to only make them when I have company coming so I have to share.
I left out the honey and these were absolutely delicious. My husband and toddler are huge fans too. This will be my go to cornbread recipe.
Amazing! Has a bit of crunch, yet moist. They are a bit sweet and very tasty. I will definitely be making these again.
I looked up on Google best homemade cornbread muffins I followed another recipe and it burn to crisp. I got my jiffy muffins down pack but I wanted make from stracth where just as good or better than jiffy.I started dating a guy. He likes cornbread muffins These were declious easy to make. You pictures helped me out. Dinner was delicious my man loved my muffins
I have been cooking for over 50 years, but have never found recipes I really loved until I stumbled upon your site several years ago while searching for something different to surprise my husband. I just made your Cornbread Muffins, and they turned out better than any I have made before – light, tender, and, oh my, those yummy crispy edges! I have added this recipe to my binder, and I took note that I have dozens of your recipes on file, all of them winners!! Thank you for perking up my cooking experiences.
That is so nice to read, Jean – so happy you’re having success with the recipes! 😊