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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Made them last night. They were very good, however I only had 9 muffins and they weren’t done after 20 minutes, not even close. The bottoms were also not nicely browned. And no, I didn’t fill all the way to the top, used one Ice cream scoop per muffin filled each about 80pct? My muffin tins make 12 muffins. I weigh my ingredients always, and had a thermometer in my oven to check for temp (always when I bake), so I really don’t know what the problem was. Any idea? I used the regular oven, not the convection one, maybe that’s it? Did you use convection? things tend to brown faster on it. Would have been 5 stars if the cooking time had been accurate. Tks, Atheen
Hi Atheen, that sounds like a bit of a mystery as you’ve addressed the things that can often go wrong– carefully measuring your ingredients and ensuring that your oven temperature is accurate. I wish I could shed some more light on what went wrong- I’m sorry! BTW, I base all my recipes on the traditional oven setting– not convection– so that wouldn’t have been a factor. Next time divide the muffins evenly into all 12 cups and they should bake more evenly.
I just made these and they are INCREDIBLE…my parents love corn muffins and always buy these at grocery store with unhealthy and horrible ingredients so I’m so glad I found a recipe to make for me (and them!!!)
I made it with your exact measurements and thought next time I would try making them with less sugar and butter (to make them “healthier” ) but after eating one I really wouldn’t want to alter the recipe because it is perfectly sweet and buttery!!!!
Is there any way you could suggest to make them healthier and keep it as delicious lol?
Ha! I have reduced the sugar by a few tablespoons and they are still good, but reduce the salt a tad too if you go that route. Unfortunately you need all that butter 🙂
Fantastic! Goes great with BBQ.
Do you have a suggestion to make these muffins gluten-free?
Hi Sarah, I haven’t tried them this way, but one reader commented that she made them gluten-free by using fine maize flour and was happy with the results. I’d love to hear how they turn out if you try them!
Hi, I tried your recipe once and it was AMAZING. Everybody loved it! I’m planning on making them again, except this time one of the guests has an allergy on honey… I was wondering what I can use as a substitute for honey. Maybe granulated sugar? Maple syrup? Please help…
Hi Alyssa, It’s perfectly fine to replace the honey with either maple syrup or more sugar. Glad you enjoyed them!
Try Aguave nectar it’s great replacement for the honey!
Made these as mini muffins in a silicone
baker. Turned out great ! No sticking at all.
Baked about 14 minutes
Amazing! So, so yummy! The best I’ve ever had…anywhere!
This truly is the best cornbread recipe I’ve found ! It is flexible with the ingredients while still keeping the delicious flavour. I can’t eat dairy products so I adjusted the recipe by changing the milk to almond milk and used a vegan margarine ( Nuvel) instead of butter. You’d never know they were dairy-free ! Thank you !
jenn i want to hug you forever
these are so delicious!!
i am 15 years old, bake em for my family every now and then and they are gone in less than 24 hours
bless your soul honey because i go to heaven every time i eat these
100/5 stars
I just baked these this morning …let me just say the Best corn muffin EVER!!! Finally this will be the go-to recipe. I used the stone ground cornmeal since I do like a slight graininess to it. They are perfection!!!!
thank you! Michele
ps I think that honey sets them apart!