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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Thank you so much for this recipe, I cannot wait to try it. I’m wondering if I can use a silicone muffin pan or if I should purchase a nonstick one? If I use a silicone pan would that adjust the cook time?
Hi Melissa, I’ve never used a silicone muffin pan so I can’t say if it will impact the baking time, but I think it will work. Just keep a close eye on the muffins. Enjoy!
1 tablespoon of baking powder is wayyy to much. I can taste it in the muffin. Did you mean 1 Teaspoon?
Hi Yulia, I’m sorry you had a problem with the muffins! Yes, 1 tablespoon of baking powder is correct.
Hi Jennifer,
I love all of your recipes!! All have been delicious! I am watching my cholesterol and want to substitute the butter. When I make my banana bread I substitute a stick of butter with 1/4 cup of apple sauce. Do you think apple sauce could work in this recipe too? Happy Thanksgiving! Thank you! Lisa
Hi Lisa, thanks for your nice words about the recipes – So glad you like them! I’ve never replaced butter with applesauce so I can’t say for sure how the muffins will turn out, but I think it’s worth a try. Please LMK how they turn out if you try it!
Love these muffins. I do get them to dome nicely by following Sally’s baking addiction muffin strategy. I fill them to the top, cook at 425 for 5 minutes then reduce the heat to 350 (while the muffins are still in the oven) and cook for about 10-12 more minutes. It only makes 9 muffins (or 18 with a double batch), but they look really nice!
Yes! This works perfectly. For both the mini muffins and regular sized ones! 5 minutes at 425 then turn down to 350 until done. And if you don’t fill to the top, it will still dome, but have a tiny trough around the edges ( presumably perfect to catch butter and honey). Delicious!
I don’t have unsalted butter. Can I used salted butter and omit the salt?
Hi Kathy, you can use the salted butter, but instead of omitting the salt, I’d reduce it to 3/4 teaspoon. (Most butter has about 1/4 teaspoon of salt per stick.) Enjoy!
Can masa be used in place of cornmeal?? has anyone tried? — do you have to adjust liquids or baking powder? realized I only have masa in the house
Hi Gram, I think it will work, but the muffins won’t have the same cornbread-like texture. They will be cakier. Please LMK what you think if you try it!
Hi Gram, i tried with blue corn Masa & they come out super dense & dry. Great flavor, unappetizing texture. Tossed them. With regular cornmeal fabulous.
This recipe was easy to follow for a novice baker like myself and got perfect muffins.
This truly is a perfect recipe, and I have gotten compliments on it whenever I’ve shared them with other families. Thank you so very much!
Hi Jenn… quick question I noticed that you wrote a few times that buttermilk won’t work. But it worked perfectly for me this evening and for Jen in January 2024 and for Lauren in February 2024. May I ask why you suggest not to use buttermilk?? Thanks for your time!
Hi Kathleen, Buttermilk is more acidic than regular milk which can react with the baking powder in the batter and and cause the muffins to rise differently. In general, you stick with the regular milk, you’ll get more predictable results. Glad that the buttermilk worked well for you though!
Sooo fluffy and moist. Perfect texture!!!! Awesome melt in the mouth texture with or without butter spread on. I made a 1/2 batch, got 7 muffins. Worked perfectly . I followed the recipe to the letter except I used buttermilk which I wanted to use before it expired. I used ‘regular’ (not stoneground) medium yellow cornmeal. Love this recipe 👍👍👍👍👍😁
Made these and they came out great, only thing is I had to bake mine for double the amount of time for them to turn golden and be done. Not sure why…super yummy though.