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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Hi Jenn! My daughter made these yesterday and everyone thought they were AMAZING! Love that all your recipes taste great!
Are these regular size or mini muffins? Pic looks smaller muffins.
Thanks!
They are regular sized muffins. Hope you enjoy!
Your recipe is almost the same as the one I’ve been using for years with the exception that I use 3/4 C of sugar, and 1/4 C of veg. oil and 1/4 C of applesauce instead of 1/2 C of butter, my recipe calls for one egg, and I’ve never used honey in my recipe.
I did make a batch using your recipe but I did substitute the oil and applesauce for the butter, and added a bit more sugar and an the extra egg, I can’t say that the finished muffins were better than my old recipe, but they did turn out every bit as great.
Thanks for sharing your recipe, and I will be using the extra egg and including the honey as part of my regular recipe from now on.
This was an easy recipe to follow and make. I liked the sweetness it gave with the honey and the corn grits gave it the bit of a crunch. I adapted the recipe and used a ready made gluten free flour mix instead. Because of this I added a touch more baking powder. The muffins were only a bit heavier than with a regular flour but worked very well. No doubt this would be good with regular flour. I also did not use a paper wrapper and put the batter into lightly buttered pan for the crispness of the outside. Definitely a good recipe.
Love your recipes
Hi Jenn,
We’re having a barbecue this weekend and I would like to make these muffins and your mac and cheese to go with pulled pork. The temperature for baking here is 350 and the temperature for the baking the mac and cheese is 375. Can I do the mac and cheese at 350 and just bake a bit longer? If so, how much time should I add?
Thanks!
Katy
Sure, Katy, that’s fine. I’m guessing you’ll have to add 10 to 15 min. for the mac and cheese. Keep in mind that the muffins will take just a bit longer to cook as well, since they’ll be sharing the oven.
Perfect!!! Thanks for your quick reply.
The baking powder as 1 tablespoon has to be a typo. Should it be 1 teaspoon. I used the 1 tablespoon and they overflowed the pans severely and fell.
Hi Jane, So sorry you had trouble – the baking powder measurement is correct. Did you by chance make any substitutions?
Perfect little additions to our brisket meal. Soft, moist, sweet absolutely delicious!
My 5 year old and I love to bake together. This was a fun and simple recipe for us. We didn’t have whole milk, so we subbed 1/2 milk and 1/2 sour cream. Muffins were moist, flavorful and delicious. According to my daughter, her teacher and classmate LOVE corn muffins and have placed an order! Thank you… I think?
If you let them stand after scooping the batter into the muffin tins for 15 minutes allowing the cornmeal batter to absorb the liquids they will mound up a bit in the pan when baked off !
So good! My husband wouldn’t quit eating them….had to take them away and freeze lol! I did as one reviewer suggested and used 1/2 butter & 1/2 applesauce, they’re perfect! Thank you Jenn 🙂