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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So I made these about a year ago and I thought they tasted a bit dry and grainy. I decided to give them another try but this time using the brand of corn meal in your picture and weighed my ingredients using your metric conversions. They were perfect and delicious!!
This cornbread muffin recipe is the best of all the cornbread recipes I have tried. My family loves them and they are my biggest critics. I make them in a jumbo muffin tin and that yeild 6. Just have to bake a bit longer than one would if you use a standard 12 tin. These muffins are good anytime and great with chili.
Just made this for breakfast and it is delicious! I followed recipe exactly except, I left out the extra 2 tbs of sugar and since I wanted some fresh corn in it I used the kernels of 1 ear corn with 1/4 cup of the milk in the blender for 2 pulses only to break up the kernels then added this to wet ingredients. It came out perfect, baked for 20 min in a 6 muffin pan!!! It is moist, not too sweet and the kernels breakup the dry texture of the cornmeal. Thanks for your recipe!!!
Great recipe! What I really like about this recipe is that it is a great base for any additional ingredients you may want to add. After I combined the the wet and dry ingredients, I folded in chopped bacon (that I cooked & candied with brown sugar), scallions, jalapeño peppers, and cheddar cheese—and I paired my muffins with a honey butter I made. They came out yum! I will say, if you are a person that likes a more dense cornbread (not light and fluffy like this recipe calls for) you may want to consider how you’ll tweak it to your liking.
I made these this morning for tonight’s Mother’s Day BBQ. I subbed buttermilk for whole milk and used 1/2 c coarse-ground cornmeal + 1/4 c regular because we prefer the texture but followed the rest as written.
Holy DELICIOUSNESS, Batman!
Light, fluffy, and sweet but not obnoxiously so! The test batch didn’t even get a chance to cool before they were devoured. This is my new go-to recipe!
Made these today.Delicious! Made a couple of changes though. I used self rising flour so I didn’t need baking powder or salt and I didn’t add honey. My husband doesn’t like his cornbread very sweet but I did add the sugar. He loved it! The bread was not crumbly and had
a really good crust. We always heat the pan first for a better ctust!
I’ve tried many cornbread recipes, this one is simple and really delicious. It has the perfect balance of sweet and savoury, and the muffins are very light and tender.
Made these muffins last night exactly as written (sprayed the muffin pan to get the crunchy edge) and they were delicious! Very moist, crunchy edge, wonderful flavor. Also followed the recommendation to bake them so they’d be ready with dinner (still warm). So worth it! Thank you!
Thank you!! These muffins are just to die for. My boys literally inhale them and they disappear in no time. I have made 3 dozen in the last week already! A definite keeper in our house forever.
Jenn,
I like the ingredients you have in your recipe. I was looking for a corn muffin top recipe. Any chance I could bake these on a baking sheet to get the muffin top I am looking for?
Hi Carol, I’ve never made these as muffin tops so I can’t say for sure, but I suspect it would work. Please LMK how they turn out if you try it!
Jenn, I was successful in making this recipe into muffin tops. Depending on the size, baking times were about 8 to 12 minutes. I baked them until they were golden brown on the bottom. Delicious recipe, next time I hope to perfect the size and shape of them.
Glad they turned out well! And thanks for reporting back – I’m sure other readers will find it helpful!
Hands down, the best cornbread recipe EVER! Can’t say anything more, other than a must try!