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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Perfect as is. Nice crunchy edges. Slightly dense, moist crumb, just as we like it.
I love this muffin recipe. I can’t tell you how many times I’ve made them. I have always loved cornbread and had a recipe I always used. It is good but it wasn’t as light and fluffy as I wanted. So I tried this recipe and it’s now my go to cornbread. I have also made them as mini muffins and that works well too.
Hi Jen,
I’ll be trying your recipe for the first time this weekend and I was wondering if I can also mix in frozen/canned whole corn into the batter? Any suggestions on if I would need to make any adjustments for that to work?
Absolutely, that would work well. I’d add 1 cup to the batter along with the dry ingredients and butter (no modifications necessary). Hope you enjoy!
Very good results from this recipe, like all your recipes! Thank you.
Hi Jenn,
Would you make any changes for high altitude baking?
Hi Michelle, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy the muffins if you make them! 🙂
I bake these today. The recipe was easy . I do like our cornbreads a little sweeter but no worries just add a drizzle of honey before eating them. Mines were a bit more crumbly than I enjoyed but definitely could have been an user error.
I have tried dozens of corn muffin recipes, enjoying most of them. This one is, as far as I’m concerned, perfection! I don’t know how the magic happens, but I will be using this recipe from now on 🙂
These are the best cornbread muffins I’ve ever made! Very tender and not dry at all! Everyone loved them. Will definitely make again.
This recipe is our favorite. My picky son loves these and would eat 2 or 3 in one setting if I let him.
I had been looking for a good cornbread recipe and am so happy to have found this one. They came out PERFECTLY! Many compliments from friends and family on these 🙂
Easy and perfect! So buttery.
I made these a in a pan for Thanksgiving. I love to tweak recipes so I reduced 2 Tablespoons of the sugar and reserved one Tablespoon of the honey to spoon over the top of the cornbread. Super easy and everyone loved them.