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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Very good but not the best I’ve made. This will be my backup recipe when I don’t have sour cream.
I was wondering why mine domed a lot. 1 Tablespoon of baking powder as instructed.
Hi Kris, Was your oven fully preheated? And using a little extra flour can create more of a dome. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.
I love this recipe. It is the easiest recipe ever, the taste is amazing, I changed a bit, I used a little bit more corn. It is the best recipe !!!! Love it !!!
We have made these at least 6 times since first finding the recipe. Excellent corn muffins. I personally add an extra 1/3 tbsp (1tsp.) baking powder for a little extra rise.
Made another batch today again as all we do lately is sit in the house and bake and eat. May as well enjoy it.
🙂
I followed your recipe to the letter and my muffins turned out FANTASTIC! Golden brown, crisp on the edges – when I turned the muffin tin over – they all just ever so gracefully slid out. Melt in our mouths smooth and tasty. My wife was very impressed – and I have you to thank! These will be getting made again, and again! I may adjust slightly – blueberries, cranberries, maybe some crumbled bacon and cheese.
I am a 58 year old male – have never tried to make a cornbread muffin in my life – but this recipe is a WINNER!
Thank You!
Barry
So glad you enjoyed them! 🙂
I made this recipe using all-purpose gluten-free flour and finely-ground yellow cornmeal. I don’t care for sweet cornbread, so I eliminated the sugar & used 3 T. honey (total). I also used half buttermilk & made cornbread, not muffins. I am impressed that I could change the recipe so much & it still turned out great! My partner & I will eat it often.
Can I substitute white cornmeal for yellow?
Sure – hope you enjoy! 🙂
I usually love many of your recipes. Followed this exactly as written. So dry… no taste… and realized I made the same recipe with the exact results 2 months prior! Tossed both batches in the trash. My bad and won’t happen again.
My husband and I loved these muffins. I made them using a mini muffin pan without Paper liners and they came right out of the pan perfectly without sticking which made me so 😃
Made these last week. Delish! perfect! and so easy and quick to whip up. thank you
I am making these now. 3 minutes left to go and I see that they are raising quite a bit. I didn’t expect them to at all so I overfilled the cups (full) because I had more batter than 12 muffins at 3/4 full. I also used half and half because I didn’t have any milk on hand, and I accidentally used bread flour. I suspect it was the bread flour that is the culprit for the rising of the muffins. I am excited about them, none the less. It was very easy recipe to whip up so I will definitely try them again (with the correct flour). I wonder about adding corn kernels as I have seen in other recipes. Would I reduce any liquid or accommodate or can I just add the corn straight up? (And, would it matter if it was frozen, canned or fresh?)
Hope they turned out okay! Yes, you can add corn to these (frozen, canned, or fresh should work – if using canned, drain it, if using fresh, cook it). I’d add about 1 cup to the batter along with the dry ingredients and butter. 🙂
I liked the recipe, but thought I should give it 4 stars due to using too much sugar and butter.
I only used 2 T sugar and 1/2 the butter and thought they came out great.
I used a muffin pan(no liners), coated with coconut oil.