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 are amazing. I didn’t think they were too sweet at all!
Easy recipe with great results! I was a little short of corn meal, so I used some blue corn flour in its place. I also added 1/4 cup of frozen sweet corn to the batter. After baking, muffins came out of paper baking cups very easily.
I make these all the time. Always get compliments. I add 1/4 cup jalapeños.
These were great as mini-muffins! I baked them for about 13 minutes, and served them with honey-ginger butter (just honey and fresh ginger grated into softened butter – such a great combo!). I did reduce the sugar a bit to a scant 1/4 cup and the sweetness was perfect. I could see it being equally good with a more equal cornmeal to flour ratio, but honestly I loved the fluffiness as is.
Just saw this tonight. Love corn muffins. Was wondering if you could use buttermilk in place of whole milk.
We’ve loved every recipe of yours that I made and am looking forward to making these corn muffins.
So glad you like the recipes! I wouldn’t recommend buttermilk here – sorry!
These really came out great! I use my Granny recipe most days, but I liked that this one was a bit different the flavor and texture were so Nice! I preheated my cast iron popover/muffin pan, and greased with oil and butter and the rest I did exactly like your recipe. My family loved it, thank you!
Also: everyone at the whole pan, and wish I woulda made more haha… and we never finish a whole pan- I’d say that’s a winner. They are the sweeter kind, but with a turkey chili – they went real well together! I always add a pinch of instant coffee and cocoa to my chili, and the flavors were so good together.
I noticed these use more sugar than other corn muffin recipes I’ve seen in the past, so I decided to lean in and add some chocolate chips, and have one for dessert! They came out so beautifully moist and tender and delicious, with a good balance of sweet and salty. I was hoping for a more corn-heavy flavor, so I might experiment a bit with the flour/cornmeal ratio next time, especially if I’m pairing with something savory (sans chocolate chips, obviously)! I will note mine domed quite a bit- which I prefer, but I was surprised since the recipe emphasized they wouldn’t.
I decreased the sugar to a little less than 1/4 C, because I grew up in the south with non-sweet cornbread; the taste came out perfect to me. And those crisp edges! OMG. I dropped off a batch along with a Middle Eastern lentil soup (flavored with cinnamon and baharat) to my son recovering from Covid. Got a delighted thank-you.
My milk had soured and decided to try it anyway. It was better than ever. I definitely will do that again.
These turned out very dry for me, and as someone else mentioned they were very flour heavy with not enough corn meal.
Light and fluffy, but way to sweet (like a dessert),and the corn taste was not prominent at all! Of course, I am from the south, and we don’t usually add sugar to our cornbread, and we use no flour. I guess I’ll stick to old fashioned southern cornbread lol!