Moist, tender, sweet but not too sweet, and buttery, these 30-minute cornbread muffins (AKA corn muffins) are the best around.
Cornbread muffins are the most versatile muffins ever. You can serve them for breakfast with butter and Strawberry Preserves, or for lunch or dinner with Chicken Chili, Brisket, a salad, or anything in between. Better yet, these little guys are great made ahead, refreshed in the oven right before serving. Or make them last minute since this cornbread muffin recipe only takes 30 minutes to make, from bowl to fresh batch!
Why You’ll Love This Cornbread Muffin Recipe
- So. Easy. 30 minutes is all it takes.
- They’re moist and flavorful, oh my!
- Served with breakfast, lunch, or dinner…they’re a staple.
Ingredients for Cornbread Muffins
- Yellow cornmeal – regular yellow cornmeal or stone ground cornmeal creates the best texture.
- All-purpose flour – flour is the base for corn muffins.
- Buttermilk – buttermilk adds moisture and a very subtle tang.
- Unsalted butter – butter adds flavor and moisture.
- Granulated sugar – sugar adds sweetness.
- Honey – honey adds sweetness, flavor, and moisture.
- Eggs – large eggs create structure.
- Baking powder – baking powder helps muffins rise and not be too dense.
- Salt – salt adds flavor.
- Vanilla extract – vanilla adds subtle, delicious flavor but can be omitted if preferred.
How to Make Cornbread Muffins
Full instructions in the recipe card; this is just an outline!
- Dry ingredients.
In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk them together.
- Wet ingredients.
In a separate bowl, mix the buttermilk, melted butter, honey, eggs, and vanilla extract.
Fold the dry ingredients into the wet ingredients until just mixed. Don’t overmix.
Line a 12-cup muffin tin with paper liners. Fill each muffin cup with batter, filling about halfway.
Bake at 400 degrees for 11-15 minutes until the muffins are just set. Be careful not to overbake.
Allow the muffins to cool for 5-10 minutes before transferring to a wire rack or enjoying.
Expert Tips for Cornbread Muffins
- Avoid overbaking: be cautious not to bake too long, as it can lead to muffins that are dry.
- Alternative to a muffin tin: if a muffin tin isn’t available, opt for foil muffin cups with paper liners as an alternative.
- Choosing cornmeal: when selecting cornmeal, buy either standard “Yellow Cornmeal” or “Stone Ground Yellow Cornmeal.”
- Cool melted butter: allow melted butter to cool for at least 5 minutes. This prevents butter from curdling the eggs when mixed.
What to Serve With Cornbread Muffins
Cornbread muffins are a versatile and delicious addition to a variety of meals! Here are some ideas for what to serve with cornbread muffins:
- Chili or stews: cornbread muffins pair perfectly with hearty dishes like Chicken Chili, Pot Roast, or Chipotle Black Bean Soup.
- Barbecue: corn muffins are a staple at barbecue gatherings. They go well with grilled meats, Pulled Pork, Oven Brisket, and other barbecue favorites.
- Southern Meals: they’re a staple in Southern cuisine. Try them with Lobster Mac and Cheese!
- Salads: for a lighter option, pair corn muffins with fresh salads like this Southwest Salad.
- Breakfast: they can be a great accompaniment to Scrambled Eggs or Omelettes.
- Thanksgiving Dinner: they complement Thanksgiving dishes like roasted turkey (learn How to Carve a Turkey here!), gravy, and cranberry sauce.
- Mexican or Tex-Mex Dishes: serve cornbread muffins with Chicken Tacos or Chicken Taquitos.
- Cheese and Honey: for a simple and elegant option, serve with a selection of cheeses, and drizzle them with honey.
- Butter and Jam (The Classic!): enjoy the muffins with classic toppings like butter and Mom’s Strawberry Preserves.
Frequently Asked Questions (FAQs)
Store in an airtight container after they’ve completely cooled, and enjoy with 3 days for best quality.
For warm muffins, reheat in a sealed foil package for 5-10 minutes at 350 degrees. You can also warm a muffin in the microwave for about 10-20 seconds.
Yes, you can! Wrap each muffin individually in plastic wrap, place them in a freezer safe bag, and store in the freezer for up to 3 months for best quality. Then reheat in the oven when ready to enjoy (may take double the reheating time above).
Yes, you can! Use a greased 8×8” or 9×9” pan and bake at 400 degrees for 15-25 minutes until just set.
Try adding cheddar or pepper jack cheese, corn kernels, fresh chives or scallions, cooked and diced bacon or ham, or a dash of chili powder.
More Muffin Recipes You’ll Love!
- 12-cup muffin tin (or foil muffin cups)
- Paper muffin liners
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¾ cup buttermilk
- 6 tablespoons unsalted butter melted and slightly cooled
- ⅓ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Preheat oven to 400℉. In a medium bowl, whisk together dry ingredients (the cornmeal, flour, sugar, baking powder, and salt).
- In a large bowl, mix together wet ingredients (the buttermilk, butter, honey, eggs, and vanilla extract).
- Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix; small lumps are okay.
- Place paper liners in a 12-cup muffin tin. Add batter to the 12 muffin cups, filling each one evenly, about half way up.
- Bake for 11-15 minutes until muffins are just set and a toothpick comes out with no wet batter. Do not overbake!
- Let muffins cool for 5-10 minutes in the muffin tin before arranging on a wire rack to cool completely – or enjoy right away, warm!
- DO NOT overbake, or you’ll have dry muffins!
- If you don’t have a muffin tin, use foil muffin cups with paper liners.
- Choosing cornmeal: Look for regular “Yellow Cornmeal” or “Stone Ground Yellow Cornmeal”.
- Let butter cool for at least 5 minutes out of the microwave, so melted butter doesn’t scramble the eggs.