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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My muffins definitely domed into a perfect muffin shape and the taste is excellent. I’m gonna gain 50lbs eating these things. I made them twice in one week. TERRIBLE for my cholesterol but AMAZING for my taste buds. Thank you.
Mike,
Look into the latest information that butter and whole fat are good for you and do not cause heart disease.
Superb!!! I made these gluten free and dairy free by substituting Bobs Red Mill one to one gluten free flour blend and Earth balance for the butter. The texture is wonderful, fluffy and soft with a nice crusty top. The flavor from the honey is what really won me over.
I made corn muffins to this recipe except the salt & I used organic blue agave instead of honey & unsweetened vanilla almond milk . They turned out scrumptious 😋 I have a new homemade recipe for corn muffins. 😋
If I wanted to make these as mini muffins; I would use 1/2 recipe for 12 minis. Can I add either cheddar cheese or corn?
How long do you think they should bake?
Hi Joni, yes, you can add a bit of cheddar cheese or corn. I’d start checking them at about 10 minutes. Hope you enjoy!
Hi Jenn,
Every recipe that I do from your website comes out delicious! This is unbelievably good!
I always recommend my friends and family to try your recipes.
I made the Cornbread Muffins today, for the first time. Served it with lentil soup. They came out very good, and everyone loved them!
Thank you for the excellent recipes.
R.H.
Best cornbread muffins! Made these last night to go with stew. Hubby said they are now our go to recipe! They are tender and just the right amount of sweet (not too sweet) and hold together well – not like other muffins that are dry and fall apart with crumbs everywhere. I made in a pan as corn bread – next time I will try in muffin pan. Good either way!
Perfect the first time!! My new go-to cornbread muffin recipe. THANKS
The best homemade cornbread muffins! I’ve made these twice now and a hit both times. This will be the only cornbread muffin recipe I use from now on.
SOOOO good. I used buttermilk in lieu of whole milk. Sweet enough to bring out the corn flavor, but not too sweet. They’re wonderful with chili.
These are hands down the best corn muffins I’ve ever made! I’m saving this recipe forever.
A few things I usually add to every batch of corn muffins are a can of corn and a small amount of hatch chilies, and I cook them like the directions state.
These muffins came out so delicious and moist. I could eat the whole batch. These muffins were perfectly sweet and savory.