Cornbread Muffins
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi!
Can I add a bit more all-purpose flour to have it not soo crumbly? Or is there anything I can add to make it not soo crumbly. I love the flavor but the muffin falls apart sometimes after taking a bite.
What new measurements would you recommend?
Hi Kathleen, feel free to change the ratios; I use 1-1/2 cups of flour and 1/2 cup cornmeal. Hope that helps!
These corn muffins were too dry. Crumbled easily.
Overbeating the batter can cause corn muffins to crumble and taste dry. I would suggest blending the flour and the wet ingredients until just mixed. I had a boyfriend once help me make cornbread muffins using a mixer and the poor things just crumbled on contact.
HELP! 🙏 There are so many recipes out there but the consistency is either gummy and tastes like Play-Doh I ate when I was 2, or so dry, a drink is NOT OPTIONAL. This muffin recipe was almost perfect but still too dry. I’d welcome and appreciate any suggested adjustments or tips to help them turn out a bit more moist this time around! Thanks in advance 😃
Hi Linzy, Sorry you found these to be dry! Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. Also, did you serve them on the same day? Like most homemade cakes/muffins, they don’t stay fresh for long.
Excellent cornbread muffins. I added 1/4 cup of corn. Will definitely make again.
Made these to pair with Best Ground Beef Chili!! Not much of a baker and these turned out amazing!
These cornbread muffins came out delicious.
These turned out well, but I did halve the sugar, which was the right move. Will make again!
I have made this recipe several times. The cornbread is tender and has nice flavor. I used 2% milk and eliminated 1tbs of the sugar and it was sweet enough for us. Will definitely continue to make.
These are fantastic! We make mini muffins, which are ideal for our small grandchildren. They are the perfect pairing with a bowl of chilli, freezer friendly, and make great lunch box snacks. The best cornbread muffins!!
Hi Jenn, can i use polenta (finely ground) for this?
Sure, polenta should work. Hope you enjoy!
My mom LOVES these muffins. She is a diabetic, so make mini muffins are ideal for her. They taste just as good several weeks after being frozen. You can eat them at room temperature, but I put them in the toaster oven for a few minutes (even if still frozen) and they come out delicious. My family keeps wanting me to make more of them. So I think next time, I will double the recipe. Thank you so much for a great cornbread recipe. I’ve tried many, but this is the best.
Also for reheating I like to split them in half (like a bun) and fry them gently in some butter. This is the way we do it in Boston, gives you a nice crunchy exterior, softer interior. Great with a cup of coffee for breakfast.