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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Fantastic corn muffins! Perfect texture, level of sweetness and so easy to make. Thank you for another family favorite! Perfect with chili or just as a simple breakfast bread.
Do you think I can add fresh corn to the recipe? What should be adjusted? thanks!
Sure, Jazmin. I’d add about 1 cup to the batter along with the dry ingredients and butter. Please LMK how they turn out!
Jenn, Can I double this recipe ?
Sure!
These muffins are SCRUMPTIOUS!! I tried it for the first time three or so months ago and I thought “how it is possible that they are so perfect from the first try?” Then I baked them again and sent them to my daughter’s college to share with her friends for breakfast, many thanks were received. When I bake them to share with my coworkers- they are gone in a flash. I plan on making them again soon (being home teleworking all the time) and I can’t wait to bring them back to the office once we re-open. This recipe never fails and it’s makes the most delicious muffins ever! With a few ingredients always handy and ready in a “few minutes” they are the best breakfast for me (my hubby is a not a muffin person). For this reason I freeze them in a container or ziplock bag and I have them anytime I need to make my breakfast complete, They Freeze Very Well. YOU MUST HAVE THIS RECIPE HANDY!! Thank you Jenn!
These were so simple and amazing! I typically don’t love cornbread because it’s always so dry and crumbly. These were moist and a lot less crumbly. The taste was amazing too- a little more salty than sweet which I thought was perfect
Super easy to whip up with everything I had on hand. Big pot of chicken chili is up next to serve these with. Great recipe. In my files!
Loved these. Did not find dry at all or not sweet enough as some other reviewers have suggested. Maybe they are used to the grocery store cornbread that’s more like a sticky, processed, “corn” flavored cake (no judgement, I have my attachments to things like this too). Thought this was a winner as basic recipe that will please most and went really well with the Best Beef Chili.
I feel like I’m cheating using your recipes sometimes because they are all so well balanced and easy to follow. Now my friends and family think I’m an amazing cook and really I’m just following your instructions… I’ve tried many to date and have concluded that while they might not all be 100% to my personal taste, they are all fantastic. I’d feel comfortable serving to guests without having tested first–that’s how consistent you are!
🙂
Scrumptious!
Not much of a baker and not a big fan of trying to eat a handful of crumbs.
These were great and so simple to do. Perfect next to a sweet potato/black bean chili.
Only two of us, so I made a half batch – figured she’d eat one and I’d eat two, and save the others in the freezer (thanks for the instructions). Didn’t happen. Won’t waste my time on that again. Damn the calories – full speed ahead!
Thank you, again and again and again……
🙂 Glad you both enjoyed!
Yummy. I’ve been looking and testing, looking and testing — I will now stop looking and keep this recipe! Easy and delish. My opinionated husband said they were awesome!
🙂 Glad you found “the one!”
Not very “corny”, next time I would add more cornmeal and less flour, and not sweet enough. I think it needs more like 1/2 cup of sugar. Also kinda dry. I was surprised given the 5 star reviews.
Dunno, but I think its might just be you Deb! I made these tonight for the first time and they are sweet, fluffy and moist. Just the right amount of corn for a corn muffin. You can do equal corn and flour but that’s more of a cornbread and not a corn muffin, which is probably what you are looking for!