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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I’ve made these corn muffins many times and they’re always delicious. I found that I like to put the batter into a greased muffin tin instead of using liners because the lightly browned edges make it taste so good. I usually serve them hot with barbecue ribs for dinner and freeze the rest for later. They are great for breakfast or a snack too. Thank you!
This recipe is perfection! A family favourite that also earn rave reviews when I make them for company. Bonus: they freeze beautifully.
Over the top DELICOUS!! My absolute go to muffin recipe for stew, chili and soups. Sooo good. Easy to make GF, they freeze beautifully and are so very user friendly to make. I mix up all the dry ingredients and keep in individual plastic bags so I always have the dry mix on hand. Then I just dump in a bowl, add the wet, mix and bake. I make these ALOT, and always get rave reviews.
Thank you, Jen, for another winner!!
These muffins were absolutely delicious! I just made them for my family and everyone loved them. I will be making these again in the future.
My kids love these muffins! These are quick and great tasting. It goes great with some turkey chili
Personally I found these muffins too sweet. 1/4 cup sugar is too much for cornbread, but that is my preference.
Just made these yesterday with lowfat milk and they turned out great! Perfect amount of sweetness and so moist…will definitely make these again…
Loved the simplicity of this recipe. This was my first attempt at cornbread (in any form) and I’ll be adding it to my regular recipes!
These muffins are great! They have just a touch of sweetness (but are not too sweet) so they don’t need butter if you are eating them fresh from the oven. They are just as good for breakfast warmed in the microwave for about 15 seconds with a pat of butter added after they are warmed. I tried them with white cornmeal when my grocery store did not have yellow, and they are okay, but they don’t have the same texture and just seemed a bit off, so make sure you use yellow cornmeal.
My husband loves sweet cornbread!! And let me tell you… This recipe does not disappoint and is always a hit with my husband and picky toddler!
As, usual, a home run. I feel like you’re my secret weapon. When I want to make anything (like last-minute corn muffins), the first place I look is here. There is not a single recipe – these corn muffins included that isn’t a keeper. These were easy, delicious, and quick to make. Thank you!