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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Can these be made in a square pan instead of muffin tin?
Hi Amy, Yes, an 8-inch square baking pan would work here, but they’ll take a bit longer; I’d start checking for doneness at about 30 minutes. Enjoy!
Loved it.
Reduced the sugar by half, to a 1/4 cup, added an extra tbls of honey and 4 tbls cornmeal. Our family still found it too sweet, will reduce the sugar even further the next time.
First time ever making cornbread and i must say it was SOOO GOOD! its a little grainy, but i don’t even care because the taste was SO YUMMY, my whole family loved it! its going to be a Sunday staple in my house now!
A few years ago I tried to make corn muffins. I don’t remember how many recipes I tried but I didn’t like any of them so I gave up. I’ve had so much luck with Jens recipes that I decided to try again and I’m glad I did because these are great. I’m so glad I found this website I only wish I found it sooner.
The muffins look great! I have not tried them. Can I use this recipe to make cornbread? Thanks
Yep – that will work. I’d use an 8 or 9-inch pan.
These were fabulous! Made them while the chili was finishing on top of the stove. Thank you! I would not change a thing in the original recipe – had all the ingredients on hand and these were simple and the best!
Please provide recipe in cups versus grams or show equivalent. Thank you.
Hi Liz, this recipe does have metric conversions. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Enjoy the muffins!
Absolutely delicious and foolproof! I have destroyed many muffin/pie/cake/biscuit/breakfast bar recipes out there and had thrown in the towel. But after my toddler requested our Whole Foods corn muffins, which we were fresh out of, I decided to give it one last go. SO Glad I DID! These muffins are as quick and easy and she claims (the 2 and 3-year olds mixed the ingredients while I made BBQ chicken), and they were deliciously moist and not too sweet. Stumbling on the Once Upon A Chef cook book is truly exciting as I have two small children and am expecting a third. Cooking is something I want and NEED to be excited about. Now I can be! Thank you!!
Can this be made into a regular cornbread instead of muffins….
Sure Alan- I think an 8-inch square baking pan would work here and I’d start checking for doneness at about 30 minutes. Enjoy!
Came out great in 8-inch pan…baked for 35 min….thumbs up from everyone here! Thanks!
The muffins were good. Tried 2nd batch and I replaced milk with buttermilk, the muffins taste even more amazing❣️