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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The easiest and the best recipe ever! I make over and over again, my daughter loves it.
I love, love, love this recipe. I always make sure I have some of the cornmeal muffins in my freezer. They turned out perfectly, they taste delicious, I give it top ratings.Susan
I don’t have any milk on hand. Which would be a better substitute: unsweetened coconut milk (carton, not can) or half and half?
Hi Valerie, I’d thin the half and half with a bit of water and you’ll be good to go.
Thanks so much! And thank you for being my go-to resource for reliably great recipes. I’ve made so many of yours and always love them!!
Can I use buttermilk instead of normal milk?
Thanks,
Charlotte
I don’t recommend it, Charlotte — sorry!
I did make this with buttermilk and they were outstanding.
I used 1/2 buttermilk, 1/2 half and half and it turned out fine.
Need recipe for oatmeal cookies
Hi Jean, here is my recipe for oatmeal cookies. For future reference, you can search for any recipe (or ingredient) you’d like by using the search function on each page of the blog. (Just click on the little magnifying glass you see in the upper right corner.) Hope you enjoy the cookies if you make them!
I substituted buttermilk and they were amazing.
I substituted buttermilk and they were amazing.
Wowza! I have been looking for an easy corn muffin recipe that doesn’t get too dry. I made mini muffins…just sprayed the muffin pan with no stick spray….and it made 32. Best ever!
I also used buttermilk and they turned out fantastic! Great recipe.
How long did you leave them in for?
PERFECTION FOR PERFECTIONISTS!
These are absolutely the BEST cornbread muffins ever. Perfect with soup, easy to make, moist, fluffy and SCRUMPTIOUS. (especially warm with a little honey butter). It’s official Jenn, I’m a fan! My very very very picky foodie aunt who mostly eats French food said « I don’t eat muffins, I only like croissants with my soup. »… I made her take one bite and then she ate three muffins in 3 minutes flat! This is now only the third ‘fan letter’ I’ve ever written …the third review I’ve posted your blog. I guess I can no longer refer to myself as someone who doesn’t write reviews or fan letters! 🙂 Thanks for bringing such joy to me and my family with your absolutely amazing recipes.
💗
Yummy!!
I am going to give this a try but am considering minis. How long should the small ones stay in?
Hi Tracie, I’d start checking them at 10 to 12 minutes. Hope you enjoy!
Delicious! For dietary reasons, I used monkfruit and Sweet As Honey instead of the sugar/honey. Turned out great. Perfect with a cup of chili and a salad.
This is my favourite corn meal muffin recipe so far. Hadn’t made cornmeal muffins in years, but started with this recipe about six months ago. Very moist ( pardon the term!). Great flavour.