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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these were flat out gross and dry. gave them to the dog
Did you use margarine instead of butter or make some other substitution?
Hi Jenn,
Would it be possible to make this recipe in an iron skillet? Just thinking at 350degrees for 25 minutes?
Hi Rose, sure a cast-iron skillet will work. Not sure how long it will take though so just keep an eye on it. Enjoy!
Great recipe! I didn’t have the full amount of milk so used sour cream to get to 3/4 cup. It worked—the muffins were moist and delicious.
Hi Jenn! Hoping to make these tonight to go along with your chili (always a big hit!)…found “pre-cooked white corn meal” in my pantry–ok to use that instead of the yellow corn meal? Thanks so much love your recipes! Ellyn
Sure, Ellyn, that’s fine. Enjoy!
Can I use oatmilk instead of dairy milk?
Sure, that should work. Enjoy!
I am a grateful student of Jenn’s recipes. I didn’t grow up learning how to cook, so I’m grateful to have a tried and tested recipe site when I try to make something new. These muffins came out great. I made two batches using a jumbo muffin tin that made 6 muffins (Husband eats two at one setting, hence I didn’t make the twelve smaller ones) . 1st batch as per recipe with the HIGH altitude adjustments from the handy site Jenn listed. (I’m at 5000 altitude where I live in Albuquerque NM). The 2nd batch I adjusted the flour to 1& 1/2 cups and corn meal to 1/2 cup (as per recommendation to someone who wanted a moister muffin), and used the HIGH altitude modifications again. Both muffin batches had a dome and were delicious, and the 2nd batch did provide a moister muffin (if that is what is desired). My husband is grateful to you Jenn! and so am I…
Also looking for high altitude adjustments, I’m at 6500’ Lake Tahoe!
Great flavor but would have liked them with more corn flavor. I only got 11 and not 12 muffins!! They did rise to dome shape.
These are delicious and easy to make! I made them last night and my roommates and I all LOVED them!
Great recipe! I added some frozen corn and a bit of shredded cheddar…yum!
This recipe was so good! I did use almond milk instead of regular milk but it still turned out so well. I loved it!
This is my first time doing this and it get so delicious thank you for the recipe, the best thing is So Easy to made … thank you again