Cornbread Muffins
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Is it really 1 tablespoon of baking soda or is it a typo?
Hi Veena, the amount is correct but it’s baking powder – not baking soda.
I’ve just made these and I’m OBSESSED! The best cornbread I’ve ever had so far and it smell amazing! I could just eat it as a snack … the whole tray, easily! I baked in one 8×8 inches pan @ 175 no fan for 25 mins and it was perfect the way I like it! 😍😍😍😍 will defo do this again and perhaps try make it GF for the hubby! Thank you soooo much ❤️
There’s too much baking powder in this. It’s all I can taste and will be throwing this batch in the garbage! It’s awful.
Please check your measurements or yr taste buds. This recipe is exact. I’ve made it countless times.
Just a thought – are you using aluminum free baking powder? In a fairly large quantity, aluminum might be more noticeable. I have not made them yet.
I hope you won’t get mad at this, but in my defense, I did do a search for a savory corn muffin, and yours was in the mix! Congratulations on such a wonderful reviews and comments.
But I absolutely cannot stand anything that has sweetness to it and I do not buy or drink or use milk
But I was actually thinking of creating was a jumbo sized muffins since that’s the size pan I have with a jalapeño cheddar hot dog placed in the middle so that it would taste like a corn dog. So I thought if I may be added some finely chopped onion And even perhaps some finally chopped jalapeños in the batter would that work so if I used all the measurements in your recipe and omitted the sugar and honey and used oat milk, but added onion and jalapeño, and then after they were placed in the muffin pan I would insert a third of a hotdog in each one.
Again, I’m sorry and hope this doesn’t annoy you, but I did save your recipe since it was so popular and would like to try it but can’t do the sugar or the honey and can easily substitute the milk. So all I want to do is add jalapeños and onions and stick the hotdog in it. Do you think this would work? Thank you so much for your time!
Hi Gail, It’s fine to add some finely chopped jalapeño to the batter. Instead of using onions, I’d recommend some finely chopped scallions. The muffins won’t be as moist without the sugar or honey, but you could add about 1 cup of cheese, which will help to add a bit of moisture. Hope that help and that you enjoy!
Would buttermilk work in this recipe? Thanks.
Hi Chris, Buttermilk won’t work here — sorry!
I switched out the milk and used full fat greek yogurt (plain, of course) instead. Adds just a note of tartness to balance the sweetness of the honey and sugar!
I used America’s Test kitchen how can it be gluten free whole grain flour blend and added one teaspoon of xanthan gum.
They turned out so good. The flower blend made them a little bit nutty with the corn flour.
Not greasy, crumbly. And definitely edible without overpowering baking soda or powder. My search is over. Thanks.
My new favorite way to eat cornbread! I never want to make it in a regular pan again, the muffin form is perfect! Also, I’ve tried both ways and definitely prefer the Sally’s Baking Addiction’s trick:
Bake first 5 minutes at 425 degrees then turn down to 350 degrees for the rest of the bake time. (Thank you other commenter who taught me this!)
Seriously so yummy 🙂
hello, what would be the measurements if i double it?
Hi Hannah, you’d just double all the ingredients. Hope you enjoy!
i have another question!! how many minutes do you preheat the oven? and in what temperature will you later on bake the muffins? thank youu!!
You’ll set the oven temp to 350°F/175°C and put the muffins in once the oven has reached that temperature. They will bake for 25 to 30 minutes. They may take closer to 30 min. as your oven will be more crowded with two muffin tins.