Cornbread Muffins
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These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!
These tender and sweet cornbread muffins are the perfect side to BBQ chicken, ribs or beef chili. My kids love them so much that I’m constantly swatting their hands away from the bread basket so they don’t fill up before the main course. I know that baking at dinnertime might seem a little ambitious but these muffins are super-easy to prepare. You can whip up the batter in ten minutes, and I usually serve them instead of a starch. Leftovers are delicious for breakfast, reheated and slathered with honey butter or jam.
Table of Contents
“Let me tell you, this recipe is perfect. My picky family loved them and my hubby almost ate the whole pan.”
What You’ll Need To Make Cornbread Muffins
Step-by-Step Instructions
Begin by whisking the eggs in a medium bowl.
Add the honey and milk and whisk to combine.
In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
Whisk to combine.
Add the egg mixture and the melted butter to the dry ingredients.
Whisk until just combined.
Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
Bake for 17-20 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.
Frequently Asked Questions
Yes, the muffins can be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 for 4 hours on the countertop before serving.
The muffins are best served fresh from the oven, but leftover muffins can be stored in an airtight container at room temperature for up to 3 days.
To reheat, wrap them in aluminum foil and warm in a 350°F-oven until hot. Alternatively, you can 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.
Yes, see my simple cornbread recipe for instructions.
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Cornbread Muffins
These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!
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)
- 1 stick (½ cup) unsalted butter, melted and cooled
Instructions
- Preheat the oven to 350°F degrees. 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 ¾ 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.
- Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.
- Freezer-Friendly 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 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F 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
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- Serving size: 1 muffin
- Calories: 216
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 30 g
- Sugar: 12 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 305 mg
- Cholesterol: 53 mg
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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Very good but not the best I’ve made. This will be my backup recipe when I don’t have sour cream.
I was wondering why mine domed a lot. 1 Tablespoon of baking powder as instructed.
Hi Kris, Was your oven fully preheated? And using a little extra flour can create more of a dome. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.
I love this recipe. It is the easiest recipe ever, the taste is amazing, I changed a bit, I used a little bit more corn. It is the best recipe !!!! Love it !!!
We have made these at least 6 times since first finding the recipe. Excellent corn muffins. I personally add an extra 1/3 tbsp (1tsp.) baking powder for a little extra rise.
Made another batch today again as all we do lately is sit in the house and bake and eat. May as well enjoy it.
🙂
I followed your recipe to the letter and my muffins turned out FANTASTIC! Golden brown, crisp on the edges – when I turned the muffin tin over – they all just ever so gracefully slid out. Melt in our mouths smooth and tasty. My wife was very impressed – and I have you to thank! These will be getting made again, and again! I may adjust slightly – blueberries, cranberries, maybe some crumbled bacon and cheese.
I am a 58 year old male – have never tried to make a cornbread muffin in my life – but this recipe is a WINNER!
Thank You!
Barry
So glad you enjoyed them! 🙂
I made this recipe using all-purpose gluten-free flour and finely-ground yellow cornmeal. I don’t care for sweet cornbread, so I eliminated the sugar & used 3 T. honey (total). I also used half buttermilk & made cornbread, not muffins. I am impressed that I could change the recipe so much & it still turned out great! My partner & I will eat it often.
Can I substitute white cornmeal for yellow?
Sure – hope you enjoy! 🙂
I usually love many of your recipes. Followed this exactly as written. So dry… no taste… and realized I made the same recipe with the exact results 2 months prior! Tossed both batches in the trash. My bad and won’t happen again.
My husband and I loved these muffins. I made them using a mini muffin pan without Paper liners and they came right out of the pan perfectly without sticking which made me so 😃
Made these last week. Delish! perfect! and so easy and quick to whip up. thank you
I am making these now. 3 minutes left to go and I see that they are raising quite a bit. I didn’t expect them to at all so I overfilled the cups (full) because I had more batter than 12 muffins at 3/4 full. I also used half and half because I didn’t have any milk on hand, and I accidentally used bread flour. I suspect it was the bread flour that is the culprit for the rising of the muffins. I am excited about them, none the less. It was very easy recipe to whip up so I will definitely try them again (with the correct flour). I wonder about adding corn kernels as I have seen in other recipes. Would I reduce any liquid or accommodate or can I just add the corn straight up? (And, would it matter if it was frozen, canned or fresh?)
Hope they turned out okay! Yes, you can add corn to these (frozen, canned, or fresh should work – if using canned, drain it, if using fresh, cook it). I’d add about 1 cup to the batter along with the dry ingredients and butter. 🙂
I liked the recipe, but thought I should give it 4 stars due to using too much sugar and butter.
I only used 2 T sugar and 1/2 the butter and thought they came out great.
I used a muffin pan(no liners), coated with coconut oil.
Successful recipe! I Wanted a little heat to accompany a pot of mild chili I made for grand kids gathering. I added 1 finely chopped jalapeño (seeded and membranes removed). Adults appreciated additional heat in muffins. Everyone raved about muffins 😁
question…its not a smart question…I don’t have a muffin tin other than very large. best to use a pan, or large muffin tins? thanks
That’s a perfectly reasonable question! You could go either way, but I’d suggest using an 8-inch square baking pan. Bake time will be different; I’d start checking for doneness at about 30 minutes. Enjoy!
What is the baking temperature??! Huge miss in the instructions.
Hi Smk, the muffins should be baked at 350°F/175°C. Hope you enjoy!
So you leave 2 stars because of user error? Yikes
Huge miss on your part – if you read the instructions – it says preheat oven @ 350.
What a great recipe! I made it today and my family dug in! I will make this recipe again. Thank you!
I’m wondering why the amount of sugar stays in cup measurements when I change the recipe to metric.
Hi MJ, glad you enjoyed the muffins! The lack of conversion to metric for the sugar was just an oversight on my part – sorry! I’ve updated it.
Hi Jenn,
I followed your recipe to the letter and have to say these are some of
the best cornbread muffins I’ve ever tasted. We made mini muffins with
your chili and Franks dip for the Super Bowl today 2.2.2020
Best regards,
Kim
This is an awesome cornbread recipe!
Can I add shredded cheese and jalapeno or habanero jelly to the mixture before baking? Also do we cut down on the cooking time if using mini muffin tins? Thanks in advance!
Hi Leisa, you can definitely add shredded cheese to the batter but wouldn’t add the jelly. Instead, I’d just serve it on the side. And for mini muffins, I’d bake them for 10 to 12 minutes. Hope that helps and that you enjoy!
Good Morning Jenn:
I made the Ziti Sausage Casserole last night for my family and it received rave reviews. Thankyou.
I want to make your Cornbread muffins – which sound delicious. I have the regular Cornmeal – but not the Stone ground Cornmeal. Will the Regular yellow Cornmeal still work for this recipe?
Thanks.
Sure, that will work (and glad the ziti was a hit)! 🙂
Thanks for sharing this recipe. Amazing! No more Jiffy for me! I ate 3! Had to stop myself.
These are great! I usually use a mix (Jiffy) but discovered I was out after promising them as a side for chili. I was impressed at the flavor, lightness, and texture. No more need for the mix. I’ll make these from now on.
First time making cornbread muffins! Easy to follow recipe and they turned out perfect. I saw another recipe that called for canola oil instead of butter, I wonder the difference? Thanks!
Hi Jen, Glad you enjoyed the muffins! I like butter here as it gives the muffins more flavor than the oil would.
These turned out fantastic! Not too dry but still has that crumbly cornbread texture. I have yet to try one of Jenn’s recipes and have it not turn out spectacularly
These are perfect.
About a year ago my boyfriend and I went to a restaurant where they served cornbread muffins. We loved them so much we were desperate to find a recipe that would produce the same at home. Came across this recipe, made them the next day and since then have made them several times with great results. They taste the same- or even better- than the ones we had! Followed the steps and all the ingredients as stated, never failed to make great muffins! We absolutely love them and needless to say they don’t last very long in our home 🙂 Thank you for sharing!
Hi, I’m about to make these for Thanksgiving and I noticed that some people used buttermilk and it was fine, but you told one reviewer not to… do you not recommend buttermilk?
Hi Bonnie, Milk and buttermilk are not interchangeable in baking so I wouldn’t want to recommend it w/o trying it first. That said, many readers have used it with good results.
Thank you… I will use whole milk; cannot wait to try the recipe as so many reviews love it!!!
Hi Jen, I love your recipes and have tried a few. This is my first time baking corn muffins and they came out perfect.
Can wait for my lads to come home and have a taste. Happy thanks giving later in the week from Ireland. Thelma
This recipe was wonderful! Thank you so much. I substituted gluten free flour and made them mini-muffins (400 degrees for 10-12 minutes). I’ve tried several corn bread recipes over the years, but this one is perfection. Will be my go-to recipe from now on.
Hi Jenn! Quick question on these delicious looking muffins….can the batter be prepared and put in a buttered muffin pan a few hours before cooking? I’m planning on making these for Thanksgiving but need to try and make life easier for myself by doing do! And this recipe can be easily doubled, right? Thanks as always!
Hi Janis, these can definitely be doubled, but I wouldn’t recommend making the batter in advance because the muffins won’t rise well when you bake them. If this helps, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake them.
I just made these the other day and they were so good! Instead of making them in a regular size muffin pan, I made them in a 24 mini muffin pan and baked them for 10 min. (Next time, I will bake them probably for 8-9 min.)
I wanted to know if I am able to make/prepare the batter in advance the day of Thanksgiving? If so, can it sit out in room temperature? Put it in the fridge until I’m ready to assemble the muffins? Although the recipe is super easy, I’d rather have one less thing to mix the day of — especially, since I agree that these taste better right out of the oven. Any suggestions? Thank you!
Glad you liked these, Laura! Unfortunately, it won’t work to refrigerate the batter as the muffins won’t rise well when you go to bake them. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake it.
I just made the muffins – and they got my picky-eater son’s full seal of approval. He even kept stealing the dough before baking until I took the pans away. Absolutely delicious!
Made a batch night before last to bring to work and share. Mine did dome up, but were moist and very flavorful, enjoyed by all who got one. Great recipe!
The recipe states it makes a dozen, can you triple the amounts, for 3 dozen, and mix all ingredients once, but only bake 1 dozen in the oven at a time? Will the batter quality and
consistency change while waiting for the previous batch(es) to bake?
Hi Joe, glad you enjoyed them! Yes, you could make one batch at a time but because the leavening will get activated when you mix the batter together, the third batch that you make may not rise quite as much. Hope that helps!
Yum. So good! Love your recipes. Thank you!
I’d like to make these 2 days before I serve them – would I put them in the fridge in an airtight container? Thank you.
Hi Amy, These are best right out of the oven, but will keep on the countertop (in an airtight container) for a few days. Hope you enjoy!
Hi Jenn, I have yellow corn flour on hand. Is this the same as the stone ground yellow corn meal that you use in your recipe?
Hi Louise, Unfortunately, they are not the same. Sorry!
Wow! I just made these muffins and they were great! Greased the pan at your suggestion and it is definitely the way to go. Great texture, taste and nice and moist. Thanks!
Amazing!! Love these and they’re not hard to make!
Thank you so much!! An absolute favourite in my household!
I thought these were great. My husband said he didn’t notice them being any better than Jiffy mix muffins.
Hi Jenn. Love this recipe! I’ve made it many times before, with both regular flour and also gluten free. Sometimes as muffins, and other times as a cornbread. Perfect every time. I was wondering if I can double the recipe and bake in a 13×9 pan. If so, do I need to make any temperature/baking time adjustments? Thank you!
Glad you like these Christine! Yes, you could do that. I’d up the temperature to 400 degrees. It should take about 25 minutes, or until puffed and lightly golden, but keep a close eye on it. Hope you enjoy!
My muffins created a dome, not sure why but they are very moist and delicious.
Thank you for this recipe 🙂
These were yummy. My 8 year old couldn’t get enough! I’ve never made corn bread before and this was easy to follow and they turned out perfectly. I served them with the same chef’s “Maryland Crabcakes” and “Fresh Corn Salad”. I had enough muffins left to serve with Taco Soup (similar to chili) the next evening. I will be making these again soon!
So glad everyone enjoyed them! 🙂
These sound delicious. Can I make these with jalapeño and cheddar?
Sure, Diana, I think you could add some of both. Please LMK how they turn out!
Okay, these muffins are DAMN GOOD. A friend brought them to a potluck and I immediately asked for the recipe. Today I made them with buttermilk and they were delicious. They’ve become a total hit with everyone I make them for!
Absolutely delicious. Made them 2 days ago and already making them again. A big hit! So moist and not crumbly. Thank you for a wonderful recipe!
Can i make this as cornbread and not muffins? Use an 8×12 baking sheet?
Sure, Jennifer — I’d suggest an 8-inch square baking pan though. Baking time will be different; I’d start checking for doneness at about 30 minutes. Enjoy!
I need the recipe to be dairy-free. Can I substitute soy milk or coffee rich with water (as per coffee rich instructions) for the milk? I’ll also substitute non-dairy margarine for the butter. Thanks
Hi Dorothy, Yes, those substitutions will work (I’d suggest the soy milk instead of the coffee rich). Hope you enjoy!
This recipe came out really terrible. I listened to exact directions and it had this terrible after taste!! I’m thinking it has something to do with the 2 tablespoons of baking powder like it says to use..: there is no way it needs that much
Hi Sara, I think you may have misread the recipe. It calls for only 1 tablespoon of baking powder. Too much baking powder would indeed give it a bitter aftertaste.
Not a cook or baker, wife busy, have been longing for warm homemade cornbread muffin. Made in large terra-cotta baking cups, got 5 muffins that were out of this world! cooked perfectly at 350 for 32 min thank you. enjoyed.
This recipe turned out great! Not too sweet had a good balance of flavor. My muffins rose nicely too.
Can you add beans? If so what type is best?
Hi Arienne, I’ve never added beans to cornbread so it’s hard to say for sure how it would impact them. To play it safe, I’d serve them on the side. Sorry!
Can I reduce the sugar?
Sure, Kay, you can reduce it down to 1/4 cup. Hope you enjoy!
Can they be made into mini muffins?? Has anyone tried that?
Hi Carrie, a few other readers have commented that they’ve successfully made mini muffins with this recipe. Bake time will be shorter though – I’d start checking them at about 12 minutes. Enjoy!
Can I use honey instead of sugar and a little vanilla
Hi Gina, I wouldn’t recommend honey in place of the sugar, but a little vanilla would be fine. Hope you enjoy!
Can I sub margarine for oil?
Hi Hannah, If you want to use oil, I’d suggest using half oil and half butter. They won’t have as much buttery flavor, but as long as you use some butter, it should work. Hope that helps!
Can I use whole wheat flour?
Hi Pat, I think whole wheat flour may make these a bit dry; maybe try replacing just half the flour with whole wheat.
Delicious
Hi Jenn,
Wondering if I can use buttermilk instead of whole milk? I don’t want to waste it and only have almond milk in the fridge.
Love all your recipes.
Thank you,
Kim
Hi Kimberly, I wouldn’t recommend using buttermilk here — sorry!
I replaced milk with buttermilk and they were fantastic!