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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Can I use polenta instead of cornmeal? Or are they too different?
Hi Anna, Polenta should work – enjoy!
Can I just use honey? I don’t want to use sugar:
I wouldn’t recommend it — the muffins are likely to burn. Sorry!
Delicious! Cut the recipe in half for a family of 2 & they turned out amazing!
Hello Jenn, I am a devoted follower of the Jenn Segal School of Cooking and Baking. When my friends tell me I’m a great cook and baker, I reply, “It’s all Jenn Segal.” And many happily joined your team or bought your cookbook.
My question is what adjustments should I make to your cornbread recipe if I prefer to bake in an 8” x 8” pan or a 9” x 9” pan rather than a muffin pan? And would you suggest one size as better than the other?
Thanks for your help!
Karen, your sweet words made my day – so glad you like the recipes and I really appreciate you spreading the word about the blog! I’d go with the 8-inch square pan. Bake time will be different; I’d start checking for doneness at about 30 minutes. Enjoy! 🙂
Amazing recipe! Just made my second batch. Followed the recipe to a t, and my muffins domed like crazy both times! They are so fluffy and tasty! Extra bonus of this recipe that this is SO EASY!! Also, they freeze beautifully. I would encourage people to try different honey types – had different honey for two different batches, both super tasty, but the first batch was made with Australian blossom honey (which has caramel and raisin notes) and oh, boy, this was so good! Thank you, Jenn!
Delicious! One of the better cornbread recipes I’ve made. Very moist!
Great texture and absolutely delicious! These cornbread muffins turned out amazing… even tastier with some added maple syrup on top:)
Funny how hard a time I had finding a good cornbread recipe. So many are more ‘cake-y’ than crumbly. This recipe made the grade. Less cake like than a regular muffin, but not fall-apart like some corn muffins. Great corn texture while maintaining its structure. Toasted with butter – amazing.
TURNED OUT ABSOLUTELY DELICIOUS, UNBELIEVABLY PERFECT, MOIST AND FLUFFY, I MADE IN 8X8 GLASS PAN AND BAKED FOR 35MINS AT 350F AND ALSO ADDED SOME RAISINS AND HAZELNUTS INTO BATTER, REALLY TASTY 🙂 THANKS FOR THE GREAT RECIPE!
The best cornmeal muffins ever! So moist, just the right sweetness.
While alot of people tell me to buy ready mix to do my cornbread, I insist that I start from scratch because is so difficult to make this perfectly moist. Your recipe is just right and so delicious with that dap of butter and cream cheese on it! All time favorite!
My father told me he didn’t like cornbread muffins and then this happened..I add a bit more milk and they’re delicious. now my elderly father loves my cornbread muffins…in fact I can’t quite get a hold of one lol unless I make them in the middle of the night and steal a few lol…great recipe!!!
First time I ever tried making cornmeal muffins , could not believe how tasty and light these were. So easy to make and will definitely make them again .