These delicious Cornbread Muffins are the perfect side dish. Quick and easy, they’re soft, dense, and have a subtly sweet flavor.
If you love cornbread, then you should try this Moist Buttermilk Cornbread and Southern Hot Water Cornbread.
Table Of Contents
Cornbread Muffins Recipe Details
I love these Cornbread Muffins because they’re a side dish that everyone can agree on. They’re simple and scrumptious, which makes mealtime prep that much easier.
- TASTE: Buttery and sweet, these muffins pair great with savory dishes. The honey adds delicious flavor.
- TEXTURE: These tender Cornbread Muffins are fluffy yet dense, and balanced by the slight grittiness of the cornmeal. It’s the perfect combination.
- TIME: This recipe only takes 30 minutes from start to finish.
- EASE: Simple ingredients and easy to follow instructions, this recipe is a breeze.
What You’ll Need
- Dry ingredients- All-purpose flour, Cornmeal, Salt, Baking soda, and Baking powder
- Wet ingredients- Unsalted butter (melted), Granulated sugar, Honey, Eggs, and Buttermilk
How to Make Cornbread Muffins
- Sift the dry ingredients. Place a fine-mesh sieve over a large mixing bowl and add the flour, cornmeal, salt, baking soda, and baking powder. Sift everything into the bowl and set it aside for later.
- Whisk the sugar, honey, and butter. In a separate bowl, whisk the unsalted melted butter with the granulated sugar and honey.
Pro Tip: Let your melted butter come to room temperature. If it’s too hot, it will start to cook your eggs, affecting the taste and texture of your muffins.
- Add the eggs and buttermilk. Then add the eggs and buttermilk. Whisk everything together.
- Mix in the dry ingredients. Using a spatula, mix the dry ingredients into the wet mixture.
- Bake. Spray a muffin tin with cooking spray and distribute the cornbread batter between 12 muffins. Then bake them at 375 degrees Fahrenheit for 20 minutes. Serve warm with softened butter.
- Sift the dry ingredients- This will help get out the clumps which can make mixing more difficult and not taste very good when baked in.
- Melt your butter- Melted butter gives these muffins their soft, dense texture, so opt for melted over just softened butter.
- Don’t overfill the muffin tins- You want them to be filled about 3/4 of the way so they don’t spill over as they cook and expand, but also puff up with that nice rounded top.
- Allow them to cool- This will keep them from crumbling when you bite into one. Use a cooling rack to allow some of the heat to escape, as they can get mushy sitting in the pan.
Add-ins and Substitutions
- Add corn- For an extra burst of sweet flavor, mix some corn kernels into the batter before baking. You can use canned, frozen, or freshly cooked.
- Make them gluten-free- Substituting the flour for a gluten-free alternative is an easy way to make these allergen-friendly.
- Substitute homemade buttermilk- If you don’t have buttermilk, make your own so you don’t lose out on the fluffiness. 1 1/4 cup milk + 1 1/4 Tbsp vinegar/lemon juice = 1 1/4 cup buttermilk
- Make these muffins into a loaf- Prefer a loaf of cornbread? Just pour the batter into a greased pan and bake for about 45 minutes. Test for doneness by inserting a toothpick.
Northern cornbread is less sweet than Southern, and has a more crumbly texture. Southern-style cornbread has a buttery flavor and uses more eggs to get a cake-like texture. Both are delicious though!
Yes, you can substitute equal amounts of milk for buttermilk. But since buttermilk adds fluffiness to cornbread muffins, add 1/2 teaspoon of baking soda per cup of milk to help the muffins rise.
This Cornbread Muffins recipe is so versatile, you can serve it with almost anything. Here are some tasty ideas.
- Meats: Serve them with Barbecue Pork Ribs, Smoked Beef Brisket, Buffalo Baked Chicken Wings, and Air Fryer Chicken Legs.
- Stews: These Cornbread Muffins are great with Easy Beef Chili, Chakhokhbili (Georgian Chicken Stew with Herbs), and Braised Beef Stew.
- Soups: Add these muffins when you’re serving Baked Potato Soup, Chicken Tortilla Soup, and Copycat Panera Bread Broccoli Cheddar Soup.
- Tex Mex: They also taste great with Fish Tacos, Chicken Enchiladas with Red Sauce, and Delicious Flank Steak Taco Recipe
Make These Cornbread Muffins in Advance
Make ahead: You can make this recipe in advance by mixing the dry ingredients and storing them until you’re ready to add the wet and bake. Or you can bake, cool, and store the cornbread muffins in an airtight container at room temperature.
Storing: Store these Cornbread Muffins once they have cooled in an airtight container at room temperature for 1-2 days, or in the refrigerator if you need to store them longer. They will stay fresh for up to 7 days.
Freeze: You can freeze these muffins once they have cooled. Just place them in a freezer ziplock bag or container and freeze for up to 6 months. Thaw them overnight and reheat in the oven or microwave.
More Delicious Sweet Breads!
Full Recipe Instructions
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/4 cup honey
- 2 eggs
- 1 1/4 cup buttermilk
- Start off by sifting the dry ingredients. Place a fine-mesh sieve over a large mixing bowl and add 1 cup all-purpose flour, 1 cup cornmeal, 1/4 tsp salt, 1/2 tsp baking soda, and 1/2 tsp baking powder. Sift everything into the bowl and said it aside for later.
- In a separate bowl, whisk 1/3 cup unsalted melted butter with 1/4 cup granulated sugar and 1/4 cup honey.
- Then add 2 eggs and 1 1/4 cup buttermilk. Whisk everything together then add in the dry ingredients and mix with a spatula.
- Spray a muffin tin with cooking spray distribute the cornbread batter between 12 muffins. You want each muffin to be filled about 3/4 full of batter. Then bake at 375 degrees Fahrenheit for 20 minutes. Serve warm with softened butter.
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