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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Successful recipe! I Wanted a little heat to accompany a pot of mild chili I made for grand kids gathering. I added 1 finely chopped jalapeño (seeded and membranes removed). Adults appreciated additional heat in muffins. Everyone raved about muffins 😁
question…its not a smart question…I don’t have a muffin tin other than very large. best to use a pan, or large muffin tins? thanks
That’s a perfectly reasonable question! You could go either way, but I’d suggest using an 8-inch square baking pan. Bake time will be different; I’d start checking for doneness at about 30 minutes. Enjoy!
What is the baking temperature??! Huge miss in the instructions.
Hi Smk, the muffins should be baked at 350°F/175°C. Hope you enjoy!
So you leave 2 stars because of user error? Yikes
Huge miss on your part – if you read the instructions – it says preheat oven @ 350.
What a great recipe! I made it today and my family dug in! I will make this recipe again. Thank you!
I’m wondering why the amount of sugar stays in cup measurements when I change the recipe to metric.
Hi MJ, glad you enjoyed the muffins! The lack of conversion to metric for the sugar was just an oversight on my part – sorry! I’ve updated it.
Hi Jenn,
I followed your recipe to the letter and have to say these are some of
the best cornbread muffins I’ve ever tasted. We made mini muffins with
your chili and Franks dip for the Super Bowl today 2.2.2020
Best regards,
Kim
This is an awesome cornbread recipe!
Can I add shredded cheese and jalapeno or habanero jelly to the mixture before baking? Also do we cut down on the cooking time if using mini muffin tins? Thanks in advance!
Hi Leisa, you can definitely add shredded cheese to the batter but wouldn’t add the jelly. Instead, I’d just serve it on the side. And for mini muffins, I’d bake them for 10 to 12 minutes. Hope that helps and that you enjoy!
Good Morning Jenn:
I made the Ziti Sausage Casserole last night for my family and it received rave reviews. Thankyou.
I want to make your Cornbread muffins – which sound delicious. I have the regular Cornmeal – but not the Stone ground Cornmeal. Will the Regular yellow Cornmeal still work for this recipe?
Thanks.
Sure, that will work (and glad the ziti was a hit)! 🙂
Thanks for sharing this recipe. Amazing! No more Jiffy for me! I ate 3! Had to stop myself.
These are great! I usually use a mix (Jiffy) but discovered I was out after promising them as a side for chili. I was impressed at the flavor, lightness, and texture. No more need for the mix. I’ll make these from now on.
First time making cornbread muffins! Easy to follow recipe and they turned out perfect. I saw another recipe that called for canola oil instead of butter, I wonder the difference? Thanks!
Hi Jen, Glad you enjoyed the muffins! I like butter here as it gives the muffins more flavor than the oil would.