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 i make this as cornbread and not muffins? Use an 8×12 baking sheet?
Sure, Jennifer — I’d suggest an 8-inch square baking pan though. Baking time will be different; I’d start checking for doneness at about 30 minutes. Enjoy!
I need the recipe to be dairy-free. Can I substitute soy milk or coffee rich with water (as per coffee rich instructions) for the milk? I’ll also substitute non-dairy margarine for the butter. Thanks
Hi Dorothy, Yes, those substitutions will work (I’d suggest the soy milk instead of the coffee rich). Hope you enjoy!
This recipe came out really terrible. I listened to exact directions and it had this terrible after taste!! I’m thinking it has something to do with the 2 tablespoons of baking powder like it says to use..: there is no way it needs that much
Hi Sara, I think you may have misread the recipe. It calls for only 1 tablespoon of baking powder. Too much baking powder would indeed give it a bitter aftertaste.
Not a cook or baker, wife busy, have been longing for warm homemade cornbread muffin. Made in large terra-cotta baking cups, got 5 muffins that were out of this world! cooked perfectly at 350 for 32 min thank you. enjoyed.
This recipe turned out great! Not too sweet had a good balance of flavor. My muffins rose nicely too.
Can you add beans? If so what type is best?
Hi Arienne, I’ve never added beans to cornbread so it’s hard to say for sure how it would impact them. To play it safe, I’d serve them on the side. Sorry!
Can I reduce the sugar?
Sure, Kay, you can reduce it down to 1/4 cup. Hope you enjoy!
Can they be made into mini muffins?? Has anyone tried that?
Hi Carrie, a few other readers have commented that they’ve successfully made mini muffins with this recipe. Bake time will be shorter though – I’d start checking them at about 12 minutes. Enjoy!
Can I use honey instead of sugar and a little vanilla
Hi Gina, I wouldn’t recommend honey in place of the sugar, but a little vanilla would be fine. Hope you enjoy!
Can I sub margarine for oil?
Hi Hannah, If you want to use oil, I’d suggest using half oil and half butter. They won’t have as much buttery flavor, but as long as you use some butter, it should work. Hope that helps!
Can I use whole wheat flour?
Hi Pat, I think whole wheat flour may make these a bit dry; maybe try replacing just half the flour with whole wheat.
Delicious
Hi Jenn,
Wondering if I can use buttermilk instead of whole milk? I don’t want to waste it and only have almond milk in the fridge.
Love all your recipes.
Thank you,
Kim
Hi Kimberly, I wouldn’t recommend using buttermilk here — sorry!
I replaced milk with buttermilk and they were fantastic!