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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FINALLY!!! I’ve been searching for the perfect cornbread muffin recipe! This is it! It looks exactly like the pic and they taste great!!! I used the exact recipe. But next time the only thing I will do different use less sugar.
FINALLY!! A corn muffin that does not make a mess all over the kitchen table. Great flavor and texture.
I have made these twice in the last month and both times they worked out perfectly. moist on the inside with that amazing crispy outside edge. Couldn’t help myself and had one to day for breakfast!
Does anyone know what the calorie count is on these little babies.?
Hi Jennifer, I just added the nutritional info to the recipe :).
One muffin provides you about 98 kcal, if you want to make “fit” version you can add skim milk instead of whole milk , if you have more questions about nutritional values I can help you:)
Just made these cornbread muffins and they are to die for…soft with a slight crunch on the outside, moist , sweet and delicious on the inside…exactly what I love in a cornbread muffin. Thank you so much for posting this amazing recipe. I will definitely be making it again …and again…and probably again!!
I just made the cornbread muffins last night and they are beyond delicious and so easy to make. A huge hit with the entire family!! Thanks Jenn.
Made these as written except for addition of honey. They were just the right side of sweet, honey would’ve made them too sweet for my taste. The recipe made only 9 muffins with the addition of berries. Not sure how it would’ve made 12. My muffin tins were normal size, not those super-sized ones.
These are the best corn muffins I have made so far. I will make these regularly. Thank you for sharing the recipe.
These were awful…so grainy and they were not at all a muffin-tender texture… should the batter sit before baking?
Hi Jennifer, So sorry you had trouble with the muffins. The batter does not need to sit before baking. What type of cornmeal did you use?
Hi! I want to make these tomorrow night but I don’t have any honey (and can’t pick up any before then). Can I leave out or substitute with anything else? Maple Syrup?
Hi Maggie, I’ve never tried them with maple syrup, but I think that should work. Let me know how they turn out!
I had no honey either, and used maple syrup. It was great!
I have a bunch of corn flour on hand. Can I substitute this for the cornmeal?
Yes Shawn, I think you could get away with using corn flour instead of cornmeal, although I do think it will change the texture a bit. Let me know how it turns out!