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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I wanted something quick to go with your white chicken chili recipe (that I tried today) and the muffins sounded like a plan. They did not disappoint. Moist, tasty, sweet with a little crispy on the outside = a perfect corn muffin for me. Thanks Jenn
Vey moist and lovely, easy to make. Did not care for the flavor. Will not save this one like I have most of your wonderful recipes .
These were delish! One thing I would suggest: perhaps putting the step to add butter in the milk mixture on a separate line would be better! I overlooked this step and had to remake (I do admit this is entirely my fault haha).
Otherwise, a delicious recipe! Thank you for sharing 🙂
Simply stated – these are the best!
Corn muffin recipe I come back to again and again. I use it to make both muffins and a pan of cornbread. Sometimes I add green chiles, or creamed corn or cheddar cheese. Always good no matter what.
Hi Jenn
Help!! I made this cornbread recipe and the taste and moistness were great. I used the same type and brand of ground cornmeal as you have pictured. However I could taste hard crunchy grains of cornmeal in the muffins. I have read so much conflicting advice about soaking the cornmeal in milk. Could you advise on how to soak the cornmeal for this recipe and for how long? Or should I let the batter rest? Help!
Hi S, although they shouldn’t have hard crunchy grains in them, some graininess is normal as that’s just the nature of cornbread. I don’t know anything about soaking the cornmeal so don’t have any wisdom to share there but would not recommend letting the batter rest once you’ve combined everything. Sorry I can’t be more helpful!
Just wanted to comment to S about soaking beforehand: I didn’t need to at all for this recipe, and find with ones with more flour than meal you don’t need to. But if you wanna try: You soak the meal for almost an hour if you like it less crunchy.. soak it in the milk used for the recipe… I have it written down at home if needed I could repost later. I use Bobs Redmill corn meal med/course and these came out amazing! If I am not using flour I DEFINITELY soak the meal. It’s just too defined in the recipe otherwise most times and my kids don’t like it that way.
Perhaps being from NYC, I’m used to corn muffins tasting different. I’ve been having a lot of difficulty finding muffins like I’d find in the bakeries in the city with no luck. These did not taste right at all.
I’m no expert in cornbread, but from different recipes I’ve found for northern vs southern style cornbread, I think you may want to try a recipe with very little sugar, and quite a bit higher flour to cornmeal ratio (more flour). Good luck!
Made these to go with a beef chili with pumpkin, perfect pairing. Got eleven, not too large, muffins. Slathered with Brummel and Brown (a yogurt / butter spread) absolutely delicious!
Debated about add ins, but decided against it. Another winner that added to my dinner.
Love this one. My kids loved it. Thank you!
I made this in a mini muffin tin pan and reduced the bake time to 15 minutes and they came out perfectly! It was moist inside and crispy on the edges. I also love the texture and the perfect balance between the saltiness and sweetness that this recipe has.
Can I use muffin/cupcake, paper cups with these? I find that usually keeps this type of thing from drying out too quickly and guarantees nonsticking to the pan. Thoughts?
Definitely!