Name: Easy Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (125g) all-purpose flour (spooned & leveled); 1 cup (120g) yellow cornmeal; 1/2 teaspoon baking soda; 1 and 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup (135g) packed light or dark brown sugar; 1/3 cup (75g) unsalted butter, melted and slightly cooled; 2 large eggs, at room temperature; 3/4 cup (180ml) buttermilk, at room temperature; 1/4 cup (60ml) milk, at room temperature (any kind)

Why You’ll Love Easy Cornbread Muffins Recipe

The combination of butter, oil and buttermilk creates a moist, tender crumb that prevents the muffins from turning dry.
Equal parts cornmeal and flour give them bold corn flavour plus a nice texture.
A quick bake‑method: start at a high temperature for lift and crust, then lower the heat for even baking.
Super versatile: perfect alongside chili, soups or for brunch — and easy to add mix‑ins like cheese, corn kernels or jalapeños.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cornmeal
all‑purpose flour
baking powder
baking soda
salt
unsalted butter, melted and slightly cooled
oil (olive or vegetable)
light or dark brown sugar, packed
honey
1 large egg, room temperature
buttermilk, room temperature
optional add‑ins: chopped jalapeños, shredded cheese, corn kernels, scallions, bacon

Directions

Preheat your oven to 425 °F (about 218 °C). Line a 12‑count muffin pan with liners or spray it with nonstick spray; set aside.
In a large bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
In a medium bowl whisk the melted butter, oil, brown sugar and honey until smooth and thick. Then whisk in the egg until combined, followed by the buttermilk.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Avoid over‑mixing. If using optional add‑ins (jalapeños, cheese, corn, etc.), fold them in now.
Spoon batter into the muffin liners, filling right up to the top. Bake at the initial high temperature (425 °F / 218 °C) for about 5 minutes. Then, without removing the muffins, reduce oven temperature to 350 °F (~177 °C) and continue baking for about 16‑17 minutes (for a total of ~21‑23 minutes). Use a toothpick to test for doneness — it should come out clean.
Remove muffins from oven and allow them to cool in the pan for about 5 minutes before serving.

Servings and timing

Makes approximately 12 standard‑sized muffins. Total time: about 45 minutes, including 15 minutes prep and ~30 minutes baking & cooling.

Variations

Add shredded cheddar, Monterey Jack or pepper‑jack (approx. ¾ cup) for cheesy muffins.
Fold in 1 cup cooked or drained canned corn kernels to boost flavour and texture.
Add ¼ cup chopped scallions for a mild oniony bite.
Crumble in 6 strips of cooked bacon for a smoky, savory twist.
Chop 1‑2 jalapeños (with or without seeds) for spicy muffins — 1 for mild, 2 for medium heat.
For mini‑muffins: yield ~30 mini muffins; bake at 350 °F (~177 °C) for ~10‑12 minutes.

Storage/Reheating

Store leftover muffins in an airtight container at room temperature or in the refrigerator for up to 1 week. For longer storage, freeze baked muffins for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven as needed.

FAQs

How can I substitute buttermilk if I don’t have any?

You can make a quick DIY buttermilk by adding 2 teaspoons of fresh lemon juice or white vinegar to a measuring cup, then adding whole milk (or a lower‑fat dairy/nondairy milk in a pinch) to reach 1 cup. Stir and let sit for about 5 minutes before using.

Can I halve or double the recipe?

Yes. The recipe can be doubled to make approximately 24 muffins. Halving it will also work — just adjust pan size and bake time as needed.

What size muffin pan should I use?

A standard 12‑count muffin pan is ideal for this recipe. If you go with mini muffins, use a mini muffin pan and reduce bake time to about 10‑12 minutes at 350 °F (~177 °C).

Why start baking at a high temperature then reduce it?

The initial blast of high heat (425 °F) helps the muffin tops rise quickly and form a nice crust. Then the lower temperature allows the centers to bake through evenly without over‑browning.

Can I skip the oil or butter?

Butter is essential for flavour in this recipe, and a little oil helps lighten the crumb and prevent crumbliness. Omitting either may affect texture and flavour.

Are there gluten‑free options for this recipe?

You could try substituting the all‑purpose flour with a gluten‑free blend, but the texture may vary. Be sure the blend contains the necessary binders (like xantham gum) and adjust accordingly.

How do I avoid the muffins being dry?

Ensure you don’t over‑mix the batter (stir until just combined) and don’t over‑bake. Also using room‑temperature wet ingredients and the buttermilk helps preserve moisture.

Can I prep the batter ahead of time?

It’s not recommended. The muffins won’t rise properly if the batter sits for a long period before baking.

What’s the best way to reheat muffins?

For reheating, microwave for about 15‑20 seconds (for a standard muffin) or place in a preheated 350 °F (~177 °C) oven for 5‑8 minutes until warmed through.

Can I make this recipe vegan?

This version uses butter, egg and buttermilk, so it would require multiple substitutions (vegan butter/oil, flax or chia egg, non‑dairy buttermilk) and the texture/flavour may differ significantly.

Conclusion

If you’re looking for a dependable, moist and flavourful cornbread muffin recipe, this delivers. It’s quick to pull together, versatile enough for add‑ins, and perfect alongside soups, stews, chili or for a casual snack. Give it a try and enjoy warm muffins fresh from the oven!