Cornbread Muffins

Why You’ll Love Cornbread Muffins Recipe

• It’s quick and easy: the batter comes together fast and you’ll have muffins ready in under 30 minutes.

• The texture is soft and comforting, with just the right amount of crunch on the edges.

• They pair beautifully with so many meals—southern or southwestern dishes, chili, BBQ, soups—or they’re wonderful on their own for breakfast or a snack.

• Leftovers (if there are any!) still hold up well and can be warmed for a treat later.

• No complicated ingredients or special equipment required; perfect if you want homemade without fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all‑purpose flour
yellow cornmeal
sugar
baking powder
salt
large eggs
honey
milk (whole or low‑fat)
unsalted butter, melted and cooled

Directions

1. Preheat your oven to 350 °F (about 175 °C). Line a muffin pan with paper liners or spray it with non‑stick cooking spray (spray helps achieve crispier edges).

2. In a medium bowl, whisk the eggs. Then whisk in the honey and milk. Set this mixture aside.

3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

4. Add the milk‑egg‑honey mixture and the melted butter into the dry ingredients. Whisk until just blended. It’s okay if there are a few small lumps — you don’t want to overmix.

5. Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.

6. Bake for 17–20 minutes, or until the muffin tops are set and golden. Note: the muffins won’t dome (i.e., they will stay relatively flat on top).

7. Let the muffins cool for a few minutes in the pan, then transfer them out and serve warm with softened butter (or jam, honey butter, whatever you like).

Servings and timing

Makes: 12 muffins
Total time: about 30 minutes (including preparation and baking)

Variations

• Add ½ cup of shredded cheddar cheese and 1–2 tablespoons of chopped fresh chives or scallions for a savory twist.

• Stir in ½ cup of corn kernels (fresh, frozen and thawed, or canned and drained) for extra texture and corn flavor.

• Mix in 1–2 teaspoons of chili powder or smoked paprika for a subtle smoky‑spicy variation that pairs well with BBQ or chili.

• Replace half the milk with buttermilk for tang and a slightly richer texture.

• For a sweeter version, fold in ½ cup of fresh or frozen blueberries or chopped apples before baking.

Storage/Reheating

• Storage: Leftover muffins can be stored in an airtight container at room temperature for up to 3 days.

• Freezing: Let muffins cool completely, then store them in a sealable plastic bag or airtight container and freeze for up to 3 months.

• Reheating:

  • Oven: Wrap muffins in aluminum foil and warm in a 350 °F (175 °C) oven until heated through.

  • Microwave: Heat muffins at 50% power for about 30–45 seconds, or until just hot. Avoid overheating to prevent dryness.

FAQs

What kind of cornmeal should I use?

Use yellow cornmeal for a classic look and flavor. White cornmeal can work as well, but the color and flavor will be milder.

Can I make this recipe gluten‑free?

Yes, substitute a gluten‑free flour blend for the all‑purpose flour. Ensure the cornmeal is certified gluten‑free as well.

Can I use a muffin pan without liners?

Yes. Just spray the muffin tin well with non-stick spray for easy release and crispier muffin edges.

What if I don’t have honey?

You can substitute with maple syrup or agave nectar in equal amounts. The flavor will be slightly different but still delicious.

Can I make this into a loaf instead of muffins?

Yes. Pour the batter into a greased 8-inch square baking dish and bake at 350 °F for about 25–30 minutes or until a toothpick comes out clean.

Are these muffins sweet or savory?

They are lightly sweet thanks to the sugar and honey, but balanced enough to pair well with both sweet and savory dishes.

Can I use low‑fat milk or non‑dairy milk?

Yes. Low-fat milk works fine, and non-dairy options like almond, soy, or oat milk can be used, though texture may vary slightly.

What’s the best way to serve these muffins?

Serve them warm with softened butter, honey, or jam. They’re excellent with chili, BBQ, soups, or even as a standalone breakfast.

Why didn’t my muffins dome?

This recipe produces flat-topped muffins by design. The texture and taste remain spot-on, even without domed tops.

Can I reduce the sugar to make them less sweet?

Yes. You can slightly reduce the sugar for a more savory result, but keep in mind it may affect the texture and color of the muffins.

Conclusion

If you’re looking for a homemade muffin that’s easy to prepare and guaranteed to please, these cornbread muffins are a winning choice. They’re perfectly sweet, versatile, and pair wonderfully with countless meals—or they can shine all on their own. Whether you’re baking them for a weeknight dinner or a cozy brunch, you’ll want to make them again and again.