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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Successful recipe! I Wanted a little heat to accompany a pot of mild chili I made for grand kids gathering. I added 1 finely chopped jalapeño (seeded and membranes removed). Adults appreciated additional heat in muffins. Everyone raved about muffins 😁
question…its not a smart question…I don’t have a muffin tin other than very large. best to use a pan, or large muffin tins? thanks
That’s a perfectly reasonable question! You could go either way, but I’d suggest using an 8-inch square baking pan. Bake time will be different; I’d start checking for doneness at about 30 minutes. Enjoy!
What is the baking temperature??! Huge miss in the instructions.
Hi Smk, the muffins should be baked at 350°F/175°C. Hope you enjoy!
So you leave 2 stars because of user error? Yikes
Huge miss on your part – if you read the instructions – it says preheat oven @ 350.
What a great recipe! I made it today and my family dug in! I will make this recipe again. Thank you!
I’m wondering why the amount of sugar stays in cup measurements when I change the recipe to metric.
Hi MJ, glad you enjoyed the muffins! The lack of conversion to metric for the sugar was just an oversight on my part – sorry! I’ve updated it.
Hi Jenn,
I followed your recipe to the letter and have to say these are some of
the best cornbread muffins I’ve ever tasted. We made mini muffins with
your chili and Franks dip for the Super Bowl today 2.2.2020
Best regards,
Kim
This is an awesome cornbread recipe!
Can I add shredded cheese and jalapeno or habanero jelly to the mixture before baking? Also do we cut down on the cooking time if using mini muffin tins? Thanks in advance!
Hi Leisa, you can definitely add shredded cheese to the batter but wouldn’t add the jelly. Instead, I’d just serve it on the side. And for mini muffins, I’d bake them for 10 to 12 minutes. Hope that helps and that you enjoy!
Good Morning Jenn:
I made the Ziti Sausage Casserole last night for my family and it received rave reviews. Thankyou.
I want to make your Cornbread muffins – which sound delicious. I have the regular Cornmeal – but not the Stone ground Cornmeal. Will the Regular yellow Cornmeal still work for this recipe?
Thanks.
Sure, that will work (and glad the ziti was a hit)! 🙂
Thanks for sharing this recipe. Amazing! No more Jiffy for me! I ate 3! Had to stop myself.
These are great! I usually use a mix (Jiffy) but discovered I was out after promising them as a side for chili. I was impressed at the flavor, lightness, and texture. No more need for the mix. I’ll make these from now on.
First time making cornbread muffins! Easy to follow recipe and they turned out perfect. I saw another recipe that called for canola oil instead of butter, I wonder the difference? Thanks!
Hi Jen, Glad you enjoyed the muffins! I like butter here as it gives the muffins more flavor than the oil would.