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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It is a amazing recipe.The best corn muffins I’ve ever make from scratch.Thank you very much:).
These were absolutely terrific, everyone enjoyed and not dry like other corn muffins I’ve tried.
Tried these muffins. The texture was perfect. I cut down the sugar to about 1/3 cup and I still found them too sweet for serving with dinner. Maybe a good breakfast treat.
Really nice muffins though a little sweet. Mine were crumbly though. I translated everything to grams as way easier and (I think) accurate (I’m in the U.K.). I used 155g flour which was possibly less than the spooning and flattening of flour (how is this not different for everyone who does it?!), though that weight was taken from a table in an American cookbook. Can I ask what weight your flour turns out to be please? Thank you!
Hi Natasha, My weight for one cup of flour, spooned and leveled, is 125 grams (so your measurement was accurate). I do wish we used the metric system in the States — it would make baking much easier! For what it’s worth, all of my newer recipes have metric conversions. You’ll find a button on the top right of each recipe which allows you to toggle between cup and metric measures. I will go ahead and update this one as well. Hope that helps…and next time, it’s fine to reduce the sugar by a few tablespoons if you find the muffins too sweet.
Hi Jenn,
Can you add corn kernels for interesting texture? If so how would you do it?
Thanks!
Hi Janet, Absolutely, that would work well. I’d add 1 cup to the batter along with the dry ingredients and butter.
hi, i read 1 tbsp baking powder here..is that correct? or is that only 1 tsp? most recipes similiar to this just use 1 tsp. I used 1 tsp because i was afraid my muffins will be bitter from the baking powder. also, although great in taste, my muffins were a little grainy…so i was wondering how can you eliminate this grainy texture?
Hi Marianne, 1 tablespoon is definitely correct. As for the texture, the muffins should not be grainy. What type/brand of cornmeal did you use?
Thank you this amazing recipe. They’re soft and sweet and not at all dense or crumbly. It’s not the very best cornbread I’ve eaten but it’s an extremely close second.
I used bacon grease instead of butter because I’m on a bacon kick lately, reduced the salt by half to compensate for the extra saltiness, and greased the muffin tin with bacon grease. The resulting cornbread had a hint of bacon flavour and a nice crispiness around the edges.
Incidentally, the best cornbread I’ve had was made by a friend and she refuses to share the secret family recipe.
Muffins made exactly as directed and they were delish!!
The cornbread muffins are the best I’ve ever had! Thanks!
Best corn muffin ever according to my family. Great texture and taste, although I barely got one. My son ate 6 with dinner, so that tells you they’re that good.