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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These are my go-to cornbread muffins. They’re quick, easy, and consistently delicious. I’ve made them dozens of times. I like to reduce the sugar a bit and reduce the cook time to 13-14 minutes.
Can you use medium grain cornmeal for these muffins. I like them a little grainy. Thanks
Sure, Norma. Enjoy!
The perfect corn muffin! Just the way I like it: crisp on top, fluffy in the middle, with a touch of sweetness.
Followed the recipe exactly. My muffins did crown a little. This is the best cornbread I’ve made and I will definitely make again! These were moist, slightly sweet and had the perfect texture. I sprayed the tin with cooking spray and they came out effortlessly. I would definitely recommend this recipe!
These were moist, tasty and very easy to make. A winner with the white bean chili!
I’ve made these muffins following the recipe exactly, and they were delicious. I’ve also made them with almond milk and less sugar, and they were still so good. These muffins are perfect for breakfast and as a snack. My kids love them. Thank you for a great recipe!
Feeling lazy and want to do it in a pan, 8 or ( inch? baking temp? Thanks Jenn
Hi Carol, Yes an 8-inch baking dish whould work — I’d keep the temperature the same but increase the baking time (start checking around 25 min.).
Have you ever substituted buttermilk for the regular milk? I have a carton I need to use up!
Technically it shouldn’t work (milk and buttermilk are not usually interchangeable in baking) but other readers have tried it and commented that it worked fine. 🙂
Hello Ms Segal,
Would like to makes these as Madeleines, not muffins. What do you think? Any adjustments other than baking time?
Looking forward to your reply. Thank you in advance.
Janice
Hi Janice, I’ve never used this recipe for Madeleines, but I suspect the only thing you’d need to change is the baking time. I’d love to hear how they turn out!
Hello Ms Segal
First, thank you for your prompt replies always.
Had planned to make these at end of October for an “ in-between” (Can/US) Thanksgiving party but eliminated at last minute because there was just too much food. But do plan to make someday so will update then. My menu included OUaC’s sausage& herb stuffing, a butternut squash?? recipe from your book, asparagus with peas, cranberry orange sauce, perfect pumpkin pie (Graham crust😌) and …….rustic apple tart. This time it was not “beyond rustic” Yeah, me!! Thank you for so many easy, delicious recipes with very easy to follow instructions. With your help, my party was a great success.
Happy Thanksgiving (US) cooking to you and all those who make you a part of everyday and special occasion meals.
Hi Janice, I’m flattered that your Thanksgiving party included so many OUAC dishes! Hope it was a great day. Happy holidays to you and yours! ❤️
1 tablespoon baking powder??? seems like a lot
Hi Anne – that is correct – hope you enjoy the muffins! 🙂