These Cornbread Muffins are soft, lightly sweet, and perfectly golden with a tender crumb and classic cornmeal flavor. This easy homemade cornbread muffin recipe is perfect for weeknight dinners, holidays, or brunch spreads.
Cornbread Muffins are the kind of side dish that pairs with so many meals and occasions. The muffins are soft and fluffy with just the right balance of sweet and savory, making them perfect year-round.
These muffins are quick to make, bake beautifully, and pair well with everything from chili and soup to roasted chicken or holiday meals. If you love classic cornbread but want something a little elevated without extra work, this recipe is a keeper.
What I Love About This Recipe
- I love how versatile and simple this recipe is. The muffins work for casual dinners and special occasions alike.
- I love how tender and fluffy these Cornbread Muffins turn out. The combination of cornmeal and flour gives them structure without making them dry or crumbly. They’re soft enough to enjoy on their own but sturdy enough to hold plenty of butter. That balance is hard to beat.
- You can top these muffins with your favorite spreads, butters, jellies or jams, or a wide range of other things. Or serve them as-is.
- These muffins come together quickly with basic ingredients. No mixer is required, and the batter is easy to stir together. NO need for a box mix like Jiffy or Krusteaz. These muffins are perfect for last-minute meals or when you need a reliable side dish in a hurry. Easy recipes like this are always worth saving.
Equipment You May Need
- Muffin Pan – Holds the batter and helps the muffins bake evenly.
- Paper Liners – Optional, but helpful for easy removal and cleanup.
- Large Bowl – For mixing the dry ingredients.
- Medium Bowl – For mixing the wet ingredients.
(Full printable recipe card is at bottom of post.)
Cornbread Muffins Ingredients
For the Muffins
- All-Purpose Flour – Helps give the muffins structure and softness.
- Yellow Cornmeal – Adds classic cornbread flavor and texture.
- Granulated Sugar – Lightly sweetens the muffins without overpowering them.
- Baking Powder – Helps the muffins rise and stay fluffy.
- Salt – Balances the sweetness and enhances flavor.
- Milk – Keeps the muffins moist and tender.
- Butter – Adds richness and flavor to the batter.
- Honey – Adds natural sweetness and moisture.
- Eggs – Bind the batter and help with structure.
How to Make Cornbread Muffins
Step One: Prepare the Oven and Pan
Preheat the oven to 400°F. Grease and flour 18 cups of a muffin pan or line with paper liners. Set aside.
Step Two: Mix the Dry Ingredients
In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt until evenly combined.
Step Three: Mix the Wet Ingredients
In a medium bowl, stir together the milk, melted butter, honey, and eggs until well combined.
Step Four: Combine the Batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined. Do not overmix.
Step Five: Bake the Muffins
Spoon the batter into the prepared muffin cups. Bake for 14 to 17 minutes, or until a toothpick inserted into the center comes out clean.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve warm with a generous spread of your favorite butter (like this Honey Butter or Maple Apple Butter), jam or jelly (like this Strawberry Jam), or both!
- Pair with chili (like this Mexican Style Chicken Chili), soups (like this Cream of Brussels Sprouts Soup), or stews.
- Add to holiday dinners or brunch spreads. Also delicious for breakfast with some crispy bacon, breakfast potatoes, and eggs!
Quick Tips for Best Results
- Do not overmix the batter to keep the muffins tender.
- Paper liners or a silicone pan make removal easier.
- Serve with butter slightly softened for easy spreading.
- You can make these in a mini muffin pan, but be sure to adjust the baking time.
Cornbread Muffins FAQ
How should I store the muffins?
Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze the muffins?
Yes, the muffins freeze well. Thaw at room temperature before serving.
How long will the muffins last?
The muffins will last 2 days at room temperature or up to 5 days refrigerated when stored properly.
Substitutions?
You can substitute part of the milk with buttermilk.
Can I use low-fat ingredients?
Low-fat milk can be used, but full-fat butter gives the best flavor and texture.
What else can I add to this recipe?
Try adding a little cinnamon to the batter, or you could add a little of your favorite herbs or spices. You could also make these cheesy with some shredded cheddar cheese or spicy with some chopped jalapenos. Mixing some fruit in the batter, such as some blueberries or cranberries for Thanksgiving would also be delicious! Chopped cooked bacon, sausage, or ham in the batter would be good too.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use plant-based milk, egg substitutes, and dairy-free butter.
Vegetarian – It’s vegetarian.
Low-Carb – You can try a sugar substitute for a little less carbs.
Gluten-Free -You can try a 1:1 gluten-free flour blend, but results may vary.
Other Bread Recipes You May Enjoy
- Italian Beer Bread – An easy, savory, quick bread with Italian flavors.
- Cinnamon Breadstick Bites – A sweet, easy bread that is great for dessert, snacks, or even brunch.
- Lemon Zucchini Bread – Part sweet, and part savory!
Hope you enjoy this from-scratch Cornbread Muffin recipe. Tell me in the comments what you served them with!
If you like these muffins, you may also like these Chocolate Chip Banana Bread Muffins!
Cornbread Muffins
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk (preferably 2% or whole)
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup honey
- 2 large eggs
Instructions
- Preheat oven to 400 degrees F. Generously grease or butter, and lightly flour, 18 cups of 2 (12 cup) muffin pans, or line with paper liners.
- In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl, mix together the milk, melted butter, honey, and eggs until well combined.
- Make a well in the middle of the dry ingredients. Pour wet ingredients into middle and mix until just combined.
- Spoon the batter into the prepared pans. Bake for about 14-17 min or until a little golden brown around edges and toothpick inserted into the middle of a muffin comes out clean.
Notes
- Be sure to grease and flour the pan well so that the muffins don’t stick, or line with paper liners to be on the safe side.
- Serve with butter or your favorite jam or jelly.
- For best results, use 2% or whole milk, but skim milk can also be used.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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