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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Thanks for a delicious recipe! I used 1/2 gluten free flour and half spelt flour and full fat oat milk because it’s what I had on hand. Still they turned out wonderfully. This recipe made 8 large muffins for me that did dome. I thought they were a smidge too sweet but my son stated they are perfect as is.
I searched the internet once again in hopes of finding an edible cornbread muffin. Well thank goodness for Once Upon A Chef’s recipe. I made this recipe for a church function and got compliments galore! I have to say they taste delicious! I followed recipe exactly, made 36 muffins and everyone turned out beautiful with none stuck to the tin, none burned or worst not done in the middle. I will continue making these and will never make any changes on the recipe! Why? 50 yrs in the kitchen and never made a muffin I was proud of until now!! It’s practically a miracle!
I made these muffins today. They were beautiful (looked exactly like the ones on the picture) and their taste also was great. And they are also really quick and easy to prepare. But I used polenta, as I couldn’t find any other kind of corn meal here (I live in Germany) and that remained quite coarse, a bit like sand between the teeth. So is corn meal different and is there anything I could do about this if I want to make them another time?
Hi Anke, your best bet is to use cornmeal (which perhaps you could order online). If not, I think you could get away with using the polenta if you gave it a quick whirl in a food processor or blender to make the grains a bit smaller. Hope that helps!
Thank you for the quick answer. And I will certainly try one of your suggestions.
These were really good and came out perfect, not too crumby, not too stiff. Only thing I changed was gluten free flour instead but followed all the measurements and instructions. Awesome recipe
Hi, can this recipe be doubled just by doubling the ingredients?
Thanks
Sure!
Hello
OK to make this in a cast iron skillet? Thank you Jenn. Love all the recipes.
Hi Mary, Sure, I think that would work. I’m not sure how long it will take though, so just keep a close eye on it. Please LMK how it turns out!
Hello. Delish. Cast iron for 25 minutes at 350. Made two. The second one I put about 3/4 batter in the skillet, then added pulled pork and finished with remaining batter. Also 25 minutes. YUM. thank you.
Wow, I never bother to leave reviews, but this is SO much better than other corn bread recipes I’ve made before. The honey and butter (I browned mine) really made it! And I don’t know if my muffin tin is a little smaller but my muffins domed a lot! Whole family loved these!
I’ve tried so many recipes from this site growing up and I truly trust Jennifer with all my heart when it comes to amazing recipes! I tried this cornbread recipe out and was not disappointed!!! It’s so tender and has the perfect balance of moisture. I also got domes on mine! Since I prefer sweeter cornbread, I would add less salt next time and a little extra sugar as the salt was pretty prominent. Other than that, amazing recipe!
I made these today for a catering event & they are the best cornbread recipe I’ve ever tasted! Mine even had a dome! Thanks very much!
I am 76 yrs old and have tried a lot of cornbread muffin recipes. Today I decided to try a new recipe and yours caught my eye. These are the BEST muffins I have ever made. This is a keeper, all my other cornbread recipes are going in the garbage. Can’t top this one !!!! I did not change a thing, followed the recipe exactly the way it was given. When I was younger we always ate it as a dessert with molasses. Still do the same thing to this day. Thank you so much for sharing.