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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My muffins definitely domed into a perfect muffin shape and the taste is excellent. I’m gonna gain 50lbs eating these things. I made them twice in one week. TERRIBLE for my cholesterol but AMAZING for my taste buds. Thank you.
Mike,
Look into the latest information that butter and whole fat are good for you and do not cause heart disease.
Superb!!! I made these gluten free and dairy free by substituting Bobs Red Mill one to one gluten free flour blend and Earth balance for the butter. The texture is wonderful, fluffy and soft with a nice crusty top. The flavor from the honey is what really won me over.
I made corn muffins to this recipe except the salt & I used organic blue agave instead of honey & unsweetened vanilla almond milk . They turned out scrumptious 😋 I have a new homemade recipe for corn muffins. 😋
If I wanted to make these as mini muffins; I would use 1/2 recipe for 12 minis. Can I add either cheddar cheese or corn?
How long do you think they should bake?
Hi Joni, yes, you can add a bit of cheddar cheese or corn. I’d start checking them at about 10 minutes. Hope you enjoy!
Makes 24 mini muffins.
I baked at 220 Celsius for 5 minutes, lowered to 180 Celsius (keeping muffins in oven) and baked for another 8 minutes. Came out perfect. Golden and domed.
Hi Jenn,
Every recipe that I do from your website comes out delicious! This is unbelievably good!
I always recommend my friends and family to try your recipes.
I made the Cornbread Muffins today, for the first time. Served it with lentil soup. They came out very good, and everyone loved them!
Thank you for the excellent recipes.
R.H.
Best cornbread muffins! Made these last night to go with stew. Hubby said they are now our go to recipe! They are tender and just the right amount of sweet (not too sweet) and hold together well – not like other muffins that are dry and fall apart with crumbs everywhere. I made in a pan as corn bread – next time I will try in muffin pan. Good either way!
Perfect the first time!! My new go-to cornbread muffin recipe. THANKS
The best homemade cornbread muffins! I’ve made these twice now and a hit both times. This will be the only cornbread muffin recipe I use from now on.
SOOOO good. I used buttermilk in lieu of whole milk. Sweet enough to bring out the corn flavor, but not too sweet. They’re wonderful with chili.
These are hands down the best corn muffins I’ve ever made! I’m saving this recipe forever.
A few things I usually add to every batch of corn muffins are a can of corn and a small amount of hatch chilies, and I cook them like the directions state.
These muffins came out so delicious and moist. I could eat the whole batch. These muffins were perfectly sweet and savory.