Cornbread Muffins
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This was my first time making cornbread muffins and they turned wonderful. Thank you Jennifer. I appreciate your passion. Thank you for sharing 🙏💝
Can I use masa harina in this instead of corn meal? I can’t wait to try this recipe thanks
Hi Sandra, I’d recommend sticking with cornmeal. I think masa marina would change the texture and flavor of the muffins.
Best batch I’ve ever made! I added some diced chilis and cheddar because that’s how I always make them, but this is a wonderful recipe!
Yum.
These are great. I doubled the recipe, used the Aquafaba from a can of chickpeas (egg allergy) and added chopped pickled jalepenos. They are perfect. I was concerned with how much sugar went in and truth be told I’d likely cut some of it out. But otherwise these are super quick and tasty.
This is exactly what you want in a cornbread muffin recipe! I used mini tins, started at 450 for 2.5 minutes, then 350 for another 10 minutes and got perfectly cooked and domed topped muffins. Tender, moist and delicious.
Any suggestions for making these in mini muffin tins? Oven temp? Bake time?
Hi Gia, I keep the oven temperature the same and start checking for doneness at 10 to 12 minutes. Enjoy!
Hi, Jenn….I can’t wait to make these! I have always loved sweet cornbread and think these will be great! I noticed you recommend yellow corn meal, but all I have is white.
Is there any reason white won’t work? I know the color will be affected, but any other reason I am unaware of? Thanks!
Hi Lisa, white cornmeal is fine. Enjoy!
Mine came out bitter. One tablespoon of baking soda was maybe too much.
The recipe calls for baking powder, not soda.
I messed this up and they still turned out great! First, I realized I was out of milk after I started so used 1/2c whipping cream and 1/4c water. Not a big deal. I made the muffins and as they were cooling, I realized I FORGOT TO ADD THE EGGS!! There they were, sitting on the counter. But even without them these turned out delicious. A bit more crumbly, but still moist and tasty. Next time, I’ll try the recipe with eggs. Ha!