Name: Cornbread Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 35 min
Ingredients: 1¼ cups all-purpose flour; ¾ cup yellow cornmeal; ¼ cup white sugar; 1 tablespoon baking powder; 1 teaspoon salt; 2 large eggs; 2 tablespoons honey; ¾ cup milk; ½ cup unsalted butter (melted)

Golden, tender, and sweet, these Cornbread Muffins are always a crowd-pleaser. Ready for the oven in only 10 minutes, they are a quick and easy side dish perfect for any meal!

Whether you’re enjoying your favorite cozy soup, attending a summer BBQ, or planning your Thanksgiving Dinner Menu, these delicious cornbread muffins bring a touch of homemade charm to your table. With just a handful of ingredients and minimal prep work, you can enjoy warm and fluffy cornbread muffins in no time! It’s definitely the perfect side dish to enjoy all year around.

Close up of a buttered cornbread muffin.

If you’re looking for equally irresistible sides, I’ve got plenty of recipes for you to try! My classic Garlic Bread is a fantastic complement to just about any dish. For gluten-free favorites, check out my Gluten-Free Cornbread.

Ingredients You’ll Need

Pre-measured ingredients for cornbread muffins.

Instructions Cornbread Muffins

Prepare the equipment:

Before you begin, preheat the oven to 375°F.
Then, prepare a 12-cup muffin pan using butter, cooking spray, or paper liners.

Combine the dry ingredients:

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl and then mix well.

Left: dry ingredients in a bowl. Right: dry ingredients mixed together.

Combine the wet ingredients:

In a separate medium bowl, whisk together the eggs, honey, milk, and butter.

Left: wet ingredients mixed together in a bowl. Right: prepared batter in a bowl.

Mix the batter:

Slowly pour the wet ingredients into the dry ingredients and stir until the batter is just combined.
Evenly pour the batter into your prepared muffin tin, filling each cup about 2/3 of the way full.

left: cornbread raw batter in muffin tins. right: baked cornbread muffins in a muffin tin.

Bake and serve:

Place the muffin tin in your preheated oven and bake for 15-18 minutes until golden, or when a toothpick comes out clean from the center of a muffin.

Allow the muffins to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Enjoy as a tasty snack or a side to your favorite meal!

Expert Tips

To avoid dense cornbread muffins, be very careful not to overmix the batter. You want to work the ingredients together until they are just combined and then stop mixing.
Room-temperature ingredients combine better than cold ingredients. I recommend bringing the ingredients to room temperature before you begin.
To get an accurate flour measurement, do not scoop the flour directly into the cup, as this can pack the flour and you’ll end up using too much. Instead, fluff and scoop the flour into your measuring cup, then level the top.
For perfectly symmetrical cornbread muffins, use a cookie scoop to portion the batter into the tin.

What To Serve with Cornbread Muffins

Soup and stew: Cornbread muffins are especially delicious with fall comfort foods, like Dutch oven beef stew or turkey vegetable soup. Another option, it’s to enjoy it with my chicken noodle soup. So yummy!
Chili and beans: Beans and cornbread are such a classic combination! Try these cornbread muffins with my easy pressure cooker beans or classic chili recipe.
Holiday dinner: These sweet cornbread muffins are the perfect complement to savory garlic butter roasted turkey and all your favorite holiday side dishes.

closeup view of cornmeal muffins on a marble platter.

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