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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This recipe is perfect! The corn muffins were dense and moist and not too sweet. I followed the recipe though substituted milk for full fat oat milk (Oatly) and its was seamless. You are a TRUSTED recipe source always. Thank you!!
Loved the recipe!!! Moist inside and crunchy top!! A little honey and butter on top, in heaven. *Side note,?I followed recipe and had enough batter to made 10 Muffins not sure 🤔 how someone could do a dozen.
Made this today and it was so good!! Decreased the sugar to only 1/4 cup and 1 tbsp. Thank you for this!!
Hi Jenn
Could I substitute 3/4 cup of EVOO instead of a stick of butter?
Hi Karen, If you want to use oil, I’d suggest using half oil and half butter. They won’t have as much buttery flavor, but as long as you use some butter, it should work. Hope that helps!
I made the cornbread muffins but put them in a 8×8 pan – this is great with chili
Made these never made homemade before,they were great,love your recipe, Thanks!!,had company over they loved them ,and husband loved them,and he is picky on cornbread!muffins where something I will make again!
Hi, thanks for the recipe Jenn. The muffins tasted great with warm butter however, I would prefer them to be more moist. Any advice on how to do it? Thanks
Hi Tricia, Cornbread is a little dry by nature but next time, try using 1-1/2 cups of flour and 1/2 cup of cornmeal instead. (The cornmeal adds to the dry texture.)
Delicious! I froze some to have with our first batches of chili this fall. Would you recommend using buttermilk in these? I have some that I need to use up. Thanks again, Jenn!
Glad you like them! I’d stick with regular milk here though. 🙂
I’ve made these numerous times and they are great. Would you get the same result if you cut the recipe in half? Thank you!
Sure, Danice, that should be fine. You can also make a full batch and freeze half if you’d like. See the bottom of the recipe for freezer-friendly instructions. 🙂
Made other recipes for cormeal muffins including the recipe on the corn meal box. This by far has the best taste and texture. Made exactly as the recipe recommended and they came out great! Thanks!
Do you have suggestions for how to adapt this recipe for baking at high altitudes?
Hi Mary, Unfortunately, I don’t have any experience with high-altitude baking so I don’t have any wisdom to share. You might find this page useful though.
Made this tonight and reduced the sugar by half and added a cup of frozen corn kernels. Turned out fantastic!!!