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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Jenn, you’re about to make history for my hubby’s tastebuds, as you did for me.
Oh my goodness, these are THE BEST cornbread muffins. Oh my! I just pulled them out of the oven and when I took the first bite, I couldn’t believe a cornbread muffin could be so amazingly delicious <3 The only thing I added to the recipe was a good full spoon of sour cream; not sure if it did anything, but oh my they are perfect. They are light, full of flavor, perfect level of sweetness, moist on the inside and a little crunchy on the outside!
Thank you so much! I’m so grateful you’ve shared this recipe. Now I gotta check out your other recipes…
Wow..so moist and delicious….I wish I could add pictures of your meals that I make. So easy and yummy!
Made these tonight and they turned out amazing!! I haven’t made cornbread in years and now I will more often. I got a nice dome with mine too!!
Great recipe, easy to make. These won’t last through the day. Thanks for posting.
Best sweet cornbread recipe I’ve ever made. I followed the recipe exactly as listed except that I added 1 cup of frozen sweet corn to the mixture. My cornbread DID dome even though the recipe states it does not, not sure if possible due to the corn added to the recipe. Oh, this recipe doubles beautifully! I did spray my muffin pan to get the crispy exterior as suggested. Thank you for a fail proof recipe! Next time, I plan on adding frozen sweet corn and jalapeño.
Can I substitute pure maple syrup instead of honey for these muffins?
Sure, Pree, that should work. Enjoy!
If you were using buttermilk would you change the measurement of the regular milk?
I’d actually recommend sticking with regular milk here — sorry!
made this tonight to have with leftover chili – we usually have toast but it was cool and rainy and I thought the warm muffins would be perfect – the recipe looked easy and quick. And it was – from idea to plate in less than 30 minutes. I enjoyed them as is – but may try with a little less sugar…..it made 11 in my muffin tins. Thanks for an easy tasty treat!
These corn muffins are delicious and have wonderful texture. Mine turned out a little dry though and I’m wondering how to correct that.
Hi Barbara, Cornbread is naturally a little dry but next time, try using 1-1/2 cups of flour and 1/2 cup of cornmeal instead. (The cornmeal adds to the dry texture.) Hope that helps!
Hi Jenn, Thank you for getting back to me so quickly. I am also thinking that I may have used more flour than was intended. I usually work with weight rather than volume. Do you know how much the 1 1/4 cup of flour you use in the recipe weighs?
By the way, I just received your cookbook a few days ago and I’m working my way through it. I made Sam and Harry’s steak salad last night. It was terrific. I mostly bake a great deal and I’m bored to death with cooking. You have rescued me!
Thanks.
Barbara
Hi Barbara, The flour would be the equivalent of 160 grams. Also, most of my recipes (including this one) have conversions to weight. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. And thanks so much for your support with the cookbook – I hope you find lots of new options to alleviate your cooking boredom! 🙂
Amazing!
This recipe is so easy and so good!!! I made the muffins last week and just made them again.
They are the Best Cornbread Muffins. If you’re looking for a good recipe, don’t waste your time looking. You have found it 😁