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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So delicious, light and fluffy! My daughter said, “we should always make these”
I don’t have a muffin pan. Is it okay to use cupcake pan?
Yep!
Honestly these are just the best. Thank you for this perfect recipe. I’ve tried a few others when I am feeling like trying something new and always regret it. These win hands down. Thank you!!
Absolutely delicious but a little salty. I used only 1/4 cup sugar and that was plenty. So moist!
Can you add frozen corn kernels to the batter? What about jalapenos?
Hi Susan, I think either of those add-ins should work. Please LMK how they turn out!
I have tried adding frozen corn (thawed first) to corn muffin recipes. Corn was not fully cooked when the muffins were done. I think if I really wanted corn in my muffins, I’d parboil the corn for a few minutes first.
Made these and had them for breakfast over the last week! I would definitely make them again, they’re nice and moist (way too many cornbread recipes come out dry), and the taste is well balanced between salty and sweet.
Thank you for publishing this recipe with the metric measurements as well as the cup measures! I much prefer going by weight for the sake of consistency, but it seems a lot of recipes go by cups only, so I was happy to see the option there.
I made these last night as a side dish for chili. It took will power not to eat them all because they were so good!
What do you think about adding a can of creamed corn?
I don’t recommend it here — sorry!
The best cornbread muffins!!! Love your recipes Jen!
I’ve been making these for the past 5yrs for Thanksgiving. And if I’m not hosting, I have to show up with a batch. My family loves them.
Hi Jenn,
I can’t say enough how much I love and trust all of your recipes. It’s like my family has the same taste buds as yours…. I’m writing to find out if it matters what kind of corn meal- fine ground, medium, coarse, or polenta (or is polenta redundant with one of the previous)? If it does matter, which do you recommend?
Also, my family is gluten-free, and I find that if I substitute the GF flour, it turns out fine (including the honey cake for the high holidays!). Just sharing for others…
Best,
Patricia
You really can use any ground of cornmeal. I use Indian Head Brand stone ground corn meal. Hope you enjoy the muffins!