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.
Homemade Cornbread Muffins
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 and Cauliflower Muffins. And for low-carb options, try my Low-Carb Dinner Rolls or Bacon and Cheese Scones.
How To Make Cornbread Muffins
- Flour — The all-purpose flour makes these muffins nice and light.
- Cornmeal — The vibrant color comes from the yellow cornmeal.
- Sugar — This recipe uses white sugar for a little sweetness.
- Baking powder — A tablespoon of baking powder provides a fluffy texture.
- Salt — Just a pinch will help balance all the flavors.
- Eggs — Room temperature eggs work best. You can also use an egg substitute, like a chia or flax egg.
- Honey — Honey brings all of the flavors together. It also makes a delicious topping, so feel free to save extra honey for drizzling.
- Milk — You can use your preferred dairy or non-dairy milk.
- Butter — You’ll need melted butter, unsalted butter.
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.
Combine the wet ingredients:
- In a separate medium bowl, whisk together the eggs, honey, milk, and butter.
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.
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!
- 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.
How To Store Leftovers
- To Store: Allow the cornbread muffins to cool and then transfer to an airtight container or Ziploc bag. Store them at room temperature for up to 3 days or in the refrigerator for up to 7 days.
- To Freeze: These cornbread muffins are a great freezer-friendly recipe! You can keep them in a freezer-safe container or individually-wrapped in plastic wrap. Store them in the freeze for up to 3 months.
- To Reheat: If the muffins are frozen, let them thaw in the refrigerator overnight. Then, reheat in the microwave or in the oven at 350°F until they’re warmed through.
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.
- BBQ: Cornbread is also a great summertime side dish. If you love BBQ, you’ll definitely want to check out my BBQ seasoning and oven-baked ribs recipes.
- Holiday dinner: These sweet cornbread muffins are the perfect complement to savory garlic butter roasted turkey and all your favorite holiday side dishes.
- Gluten-free: You can easily make this recipe gluten-free with just a few substitutions, such as gluten-free flour, cornmeal, and baking powder. Follow my gluten-free cornbread recipe for substitution recommendations.
- Sweet add-ins: Dried fruits like cranberries or dates would be a delicious complement to this sweet cornbread. You could also add a dash of cinnamon or nutmeg for extra flavor.
- Savory and spicy: Add some heat to your batter with diced jalapeno (making jalapeno cornbread muffins), shredded cheddar cheese, and crumbled bacon for a savory twist.
- Toppings: These cornbread muffins taste amazing on their own, but a delicious topping is always welcome! For sweet toppings, try warm honey butter or maple syrup, and for something savory, try homemade garlic butter.
- Cast iron skillet: You can also prepare this recipe using a cast iron skillet instead of a muffin tin.
- Muffin tin: This recipe calls uses a standard 12-cup muffin tin.
- Mixing bowls: You’ll need two mixing bowls – one for dry ingredients and one for wet ingredients.
- Paper liners: Instead of greasing your muffin tin, you can use paper liners for easy cleanup. Silicon liners will also work just fine.
Frequently Asked Questions
You certainly can! Substitute the eggs in this recipe for an egg replacement such as a flax egg or chia egg. To make one flax egg, mix 1 tablespoon of flaxseed meal + 3 tablespoons water. To make one chia egg, mix 1 tablespoon of ground chia seeds and 2.5 tablespoons water.
No, cornmeal and cornflower are not the same and they are not interchangeable in recipes. Corn flour is finely ground with a smooth texture, while cornmeal is coarsely ground and gives cornbread its quintessential texture.
Absolutely! If you’d rather have a pan of cornbread, pour the batter into a greased 8×8 square cake pan and bake at 350°F for about 25-30 minutes until it’s golden or a toothpick comes out clean from the center of the pan.
- Preheat oven to 375°F. Grease a 12-cup muffin tin with butter or cooking spray or use paper liners.
- In a bowl, combine flour, cornmeal, sugar, baking powder, and salt. Mix well.
- In another bowl, whisk together eggs, honey, milk and butter.
- Pour wet ingredients into dry ingredients. Mix until just combined.
- Divide the batter evenly into the muffin tin, filling each about two-thirds full.
- Bake for 15-18 minutes until golden and a toothpick comes out clean from the center of a muffin.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
- To avoid dense cornbread muffins, do not overmix the batter.
- Room temperature ingredients will combine better.
- Fluff and scoop the flour into your measuring cup, then level the top.
- Use a cookie scoop to evenly portion the batter into the muffin tin.
- To Store: Allow leftovers to cool and transfer to an airtight container or Ziploc bag. Store at room temperature for up to 3 days or in the refrigerator for up to 7 days.
- To Freeze: Store in a freezer-safe container or individually wrapped in plastic wrap for up to 3 months.
- To Reheat: Thaw in the refrigerator overnight, then reheat in the microwave or the oven at 350°F until they’re warmed through.
Nutrition information is calculated using an ingredient database and should be considered an estimate.