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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At what temperature please? I see the time: to bake for 17-20 min but not the temp. Thanks so much!
Hi Nikki, They should be baked at 350°F/175°C. Hope you enjoy!
Hi, this recipe looks so good and easy. I personally do not eat cornbread, however my family loves it. I have to take some “bread” or dinner rolls (whatever) to a family dinner tonight and I know they are serving Irish Stew. Will the muffins go well with Irish stew or should I consider another choice? Thanks
Hi Marilyn, you could get away with these, but if you want to stick with the Irish theme, You could go with any of these:
Irish-American Soda Bread
Cheddar Soda Bread
Irish Soda Bread Muffins
Jenn,
Ok I’m sure you get this a lot, but I very rarely comment on recipes, not even sure if I ever have, but just had to with THIS recipe, fabulous! I’ve tried corn bread and corn muffin recipes in the past and literally thrown out ALL of my efforts, ugh! This recipe is amazingly easy, fast and most of all delicious!! Thank you for providing a recipe that restored my faith in corn bread recipes!!
Made these for the first time (half recipe) just as shown and they were delicious! I used an ungreased silicone muffin pan and they popped right out. Will make again. 🙂
Jen: Can buttermilk be used in place of whole or low fat milk?
Thanks.
I wouldn’t recommend it – sorry!
I love that this recipe does not call for buttermilk. That’s always an obstacle to me with cornbread recipes – an ingredient I will have to go out and buy and won’t use up; or if making buttermilk from scratch, it doesn’t seem as good as real buttermilk. These muffins are delicious without the buttermilk, easy, and made from ingredients I always have on hand. My new go-to.
Little tip – I always freeze my buttermilk in 1 cup portions in zip lock bags. I lay the bags flat on a plate to freeze and then they don’t take up a lot of space in the freezer and thaw quickly. My grandmother used to drink buttermilk. Eesh… baking only for me!
What a great tip Cathy V! Thanks for sharing.
I halved the recipe to make 6 muffins. They were tasty and with a nice texture, but a little sweet for my taste. I was serving them with chili, and they seemed a bit desserty. I think I’d cut out some of the sugar next time. I do appreciate that this recipe calls for regular milk instead of buttermilk… one less thing to worry about. (I only had soy milk on hand, and I don’t know if you can make buttermilk with soy milk and vinegar like you can with dairy milk.)
Excellent! I will never use another recipe again. Super easy to make. I did add 2 tablespoons of extra flour for high altitude.
These are a must if you want easy, fast no fuss corn muffin’s. You will never buy a box of Jiffy Mix again in your life! YUM
Hi! Is it ok to double this recipe? Or will something go wrong?
Hi Ally, You can double with recipe without any problems. 🙂
My first time making anything with cornmeal. As it was to accompany beef chili, reduced sugar to 2 tablespoons and added a small amount of grated cheddar. One percent milk and agave instead of honey as it is what I had on hand. Good texture and flavor, will add more sugar next time.
Would you please list these under
“Cornmeal Muffins” instead of “The Best…”. Always have a hard time findingthem! So good!!!
Let me tell you, this recipe is perfect. My picky family loveeed them and my hubby almost ate the whole pan. Thank you! This is my go to now