Cornbread Muffins
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I followed this recipe exactly and found the butter to be too much. I was not able to fully mix the butter into the mixture, the excess just floated on the top and I blotted them off with paper towels. I used the metric system, so perhaps with the conversion it got a little off (115g). Maybe 90 – 100g would have been enough. The taste was good, but I used a medium grind cornmeal which was too big. Would use fine grained next time (yep, there’ll be a next time ‘cos it tastes good!). Would like to try adding corns to it too, see how it’ll affect the whole feel of the muffin. Overall thanks for this recipe, it’s so simple and tastes so good!
i’m going to try this today, but can you add corn kernels as well? how or when do you add it. thank you
Sure Maria, I’d add 1 cup to the batter along with the dry ingredients and butter. Hope you enjoy!
This is my go to cornbread muffin recipe. Delish! To make it a tad healthier I use 3/4 c white whole wheat flour with 1/2 cup all purpose. I also do 1/4 cup melted butter and 1/4 unsweetened applesauce in lieu of 1/2 c butter. Low-fat milk works great too. Still delish!! Thank you Jennifer!
I have been looking for a great corn muffin recipe. I just made these tonight and they are THE BEST!!!. So easy to make and they are soft and delicious. Made them just the way the recipe reads. I will be making more tomorrow to freeze!
Can I substitute maple syrup for the honey
Sure – hope you enjoy! 🙂
Lovely! I just made these lovely light muffins for my son when he comes home from school. These muffins are wonderful! Light and fluffy but with that cornmeal light crunch. Not too sweet as well. Is it possible to freeze the batter for cooking the rest at a later time?
Glad you enjoyed them, Susan! I don’t recommend freezing the batter but you can definitely freeze the cooked muffins. Hope that helps!
I have to state ahead of time that I have tried countless cornbread recipes with the promise of moist, tasty goodness, all of which failed to deliver. So I didn’t have very high expectations when trying this recipe, except for my experiences with Jenn’s recipes, which have so far been delicious. All I can say is HALLELUJAH my search is over! These corn muffins deliver! They are moist, delicious, and so easy to make. Thank you, Jenn!!
I have made several cornbread recipes, and this one is now my favorite for ease and taste. My husband gave the two thumbs up for this and I agree. I’m not the greatest cook/baker and these came out delicious!! Thank you Jenn!
Delicious buttery taste!
They melt in your mouth!!! (and I thought I did not like cornmeal….)