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Best Easy Cornbread Muffins

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5 from 11 votes

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!

  1. Dry ingredients.

    In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk them together.

  2. Wet ingredients.

    In a separate bowl, mix the buttermilk, melted butter, honey, eggs, and vanilla extract.

  3. Combine.

    Fold the dry ingredients into the wet ingredients until just mixed. Don’t overmix.

  4. Scoop.

    Line a 12-cup muffin tin with paper liners. Fill each muffin cup with batter, filling about halfway.

  5. Bake.

    Bake at 400 degrees for 11-15 minutes until the muffins are just set. Be careful not to overbake.

  6. Cool.

    Allow the muffins to cool for 5-10 minutes before transferring to a wire rack or enjoying.Allow corn muffins to cool on a wire rack or enjoy warm.

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:

Frequently Asked Questions (FAQs)

How do I store cornbread muffins?

Store in an airtight container after they’ve completely cooled, and enjoy with 3 days for best quality.

How do I reheat cornbread muffins?

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.

Can I freeze cornbread muffins?

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).

Can I make a cornbread instead of corn muffins?

Yes, you can! Use a greased 8×8” or 9×9” pan and bake at 400 degrees for 15-25 minutes until just set.

What are some additions that I can add to cornbread muffins?

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!

Best Easy Cornbread Muffins

Moist, tender, sweet but not too sweet, and buttery, these 30-minute cornbread muffins (AKA corn muffins) are the best around.
5 from 11 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: any season, fall
Servings: 12 muffins
Calories: 205kcal
Author: Tastefully Grace

Equipment

  • 12-cup muffin tin (or foil muffin cups)
  • Paper muffin liners

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¾ cup buttermilk
  • 6 tablespoons unsalted butter melted and slightly cooled
  • cup granulated sugar
  • ¼ cup honey
  • 2 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • 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!

Video

Notes

  • 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.

Nutrition

Serving: 1muffin | Calories: 205kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 329mg | Potassium: 92mg | Fiber: 2g | Sugar: 12g | Vitamin A: 245IU | Vitamin C: 0.03mg | Calcium: 85mg | Iron: 1mg
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