These cornbread muffins are soft, tender, and lightly sweetened. They’re ready to eat in less than 30 minutes, which is perfect because you’ll want them with your chili, summer barbecue, and Thanksgiving dinner!
Cornbread Muffins are a classic southern American dish. They have a golden brown crust, tender crumb, and a sweet, and buttery flavor. They’re delicious topped with butter and a drizzle of honey.
They’re a perfect side dish to your next pot of chili, soup, or backyard barbecue. They’re also delicious for breakfast, or as an afternoon snack, or paired with Thanksgiving dinner.
Why these Cornbread Muffins are the best:
- Quick and Easy – these muffins are quick, easy, and only 9 ingredients. They’re ready to eat in less than 30 minutes, making them perfect for a last minute addition to your dinner.
- Sweet and Savory – these muffins are lightly sweet, but not as sweet as a breakfast muffin. They’re perfect topped with a little butter and honey, or dip in a bowl of chili!
Ingredients needed to make Cornbread Muffin Recipe :
This is a quick overview of the ingredients you’ll need for this Cornbread Muffin Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- all purpose flour – a balance of flour and cornmeal keeps the muffins from being too crumbly
- yellow cornmeal
- baking powder – make sure your baking powder is fresh (newer than 6 months) to make sure your muffins lift up nicely
- melted butter – you’ll melt the butter, and let it cool slightly at room temperature, so it’s melted but not hot.
- granulated sugar – this makes the muffins lightly sweet, but you can adjust the amount of sugar if you want them less sweet or more. Remove up to 2 TBS of sugar, and add up to an additional 2 TBS.
- vegetable oil – just a little to keep these muffins moist
- milk – you can use whole milk, or a lower fat milk. Try buttermilk for a little tangy flavor.
How to make Corn Bread Muffins?
- Dry Ingredients. Preheat the oven and spray a muffin tin with nonstick spray, or line it with paper liners. Mix the dry ingredients in a medium bowl; whisk the cornmeal, flour, baking powder, and salt. Set the bowl aside until needed.
- Wet Ingredients. In another bowl, combine the butter, sugar, and oil and mix them together for a couple of minutes. Add in the eggs, and stir them into the mixture until just combined. Add in the buttermilk and whisk it into the mixture.
- Add the dry ingredients to the wet ingredients and stir them together until combined.
- Bake. Scoop the batter into the prepared muffin pan, filling 12 muffin spots evenly with the batter, almost to the top. Bake the muffins in the preheated oven at 425 for 5 minutes, then lower the temperature to 350 (keep them in the oven), and let them continue to bake until a toothpick comes out clean. Let the muffins cool in the pan for 5 minutes, then remove and enjoy warm.
Cornbread Muffins Recipe Tips and Tricks:
- With or without Paper Liners: These sweet cornbread muffins can be baked with or without paper liners. If you want a taller dome, you should use muffin liners, as they tend to bake higher that way. If you want golden crispy edges then bake them up in a greased muffin tin without liners. (Photo below)
- Measure properly. Measure the cornmeal and flour correctly. The correct way of doing this is scooping them into a measuring cup with a spoon, then using the back of a knife to level it off the top. This will ensure a light and fluffy muffin. Over measuring will lead to a dry and dense muffin.
- Room Temperature Ingredients. Bring your milk, and eggs to room temperature for about 30 minutes to 1 hour before mixing into the batter to help with even mixing.
- Add a spicy kick. Add a little heat to these muffins by adding 1 to 2 diced jalapenos to the cornbread batter before baking. This is best for eating the jalapeno cornbread muffins with a side of chili, but not for spreading with honey, unless you like a sweet and spicy mix.
- Make them cheesy. Make the muffins nice and cheesy by folding in 1 cup of shredded cheddar cheese.
Corn Meal Muffin Recipe FAQs:
Corn Muffins Storage Instructions:
Place the muffins in an airtight container, lined with paper towels for up to 4 or 5 days. The muffins are best served warm from the oven, but you can reheat them in the microwave for about 15 to 20 seconds to enjoy them warm again.
You can also freeze the muffins if needed in a freezer safe container or freezer bag, for up to 3 months. Thaw them at room temperature for a few hours until soft. Then you can reheat them in a pan wrapped with aluminum foil at 350 F until warm.
Can I make cornbread muffins gluten-free?
Yes, you should be able to substitute a 1:1 gluten free flour for the all purpose flour in this recipe to make them gluten free.
How do I reheat cornbread muffins?
The muffins can be reheated in the microwave in 15 second increments until warm. Or two keep their crunchy edges you can warm them in the oven on a baking pan at 350 F for a few minutes until warm throughout.
These easy cornbread muffins are such a delicious way to enjoy cornbread. They warm muffins are delicious served up with a hot bowl of chili, or topped with honey butter, alongside some bbq ribs.
More muffin recipes:
- Strawberry Muffins
- Cinnamon Sugar Muffins
- Pumpkin Chocolate Chip Muffins
- Raspberry Muffin
- Lemon Poppyseed Muffins
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- 1 cup all purpose flour
- 1 cup cornmeal
- 1 TBS baking powder
- 1/2 tsp salt
- 1/2 cup butter (melted, and slightly cooled)
- 6 TBS granulated sugar
- 2 TBS vegetable oil
- 2 large eggs
- 3/4 cup milk
- Preheat the oven to 425 F. Grease a regular muffin tin with nonstick spray, or insert paper liners. Set the pan aside.
- Combine the dry ingredients in a medium bowl; flour, cornmeal, baking powder, and salt.
- In another bowl, stir together the butter, sugar, and oil for a couple minutes.
- Add in the eggs, and whisk until combined.
- Add in the milk and stir it into the wet ingredients.
- Add the dry ingredients to the wet ingredients, and stir them together until combined.
- Spoon the batter into 12 muffin cups, filling them evenly, almost to the top of each spot.
- Bake the muffins in the preheated oven for 5 minutes.
- Keep the muffins in the oven and lower the temperature to 350 degrees. Continue baking the muffins another 8 to 11 minutes, or until a toothpick can be inserted and comes out clean.
- Cool the muffins for 5 to 10 minutes in the muffin tin, then remove them and enjoy them warm. Or transfer them to a wire rack to cool completely.