Cornbread muffins are ready in 20 minutes. They turn out soft and tender with a little sweetness thanks to some honey!
Cornbread muffins are the perfect muffin in my opinion. They can be served sweet or savory. Spread a little honey or jam on a warm muffin and you have breakfast. Serving chili? Soak up the juices with a cornbread muffin. These muffins are versatile and delicious!
Why you should try this recipe: Cornbread muffins use a combination of yellow cornmeal and flour for a soft, yet flavorful muffin. There’s sugar, but also honey, for layers of subtle sweetness in each muffin. The best part is that these muffins are ready in 20 minutes!
How to make cornbread muffins
- Preheat oven to 400 F. Line a standard muffin tin with paper liners.
- Make the muffin batter: Whisk together dry ingredients in a large bowl. Whisk together the wet ingredients in a separate bowl. Stir wet ingredients into dry ingredients.
- Bake muffins: Divide batter among prepared muffin cups and sprinkle sugar on top if desired. Bake muffins for 15 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
Pro tip for measuring honey: Spray the Tablespoon with nonstick spray before measuring the honey. It will slide right out of the spoon!
Frequently Asked Questions
Preheat oven to 350 F. Wrap muffins in aluminum foil and reheat in the oven for 5 to 10 minutes. If you prefer reheat muffins in the microwave, wrap the muffins in a damp paper towel to keep muffins moist.
Yes. Once cooled, place cornbread muffins in an airtight container or freezer bag. Freeze for up to 1 month. For ultimate freshness, you can individually wrap the muffins in plastic wrap.
Milk and melted butter make these muffins moist. To make sure they turn out moist, use a kitchen scale to weigh your ingredients (especially the flour and cornmeal).
Yes, 1/4 cup finely chopped fresh jalapeños may be stirred into the batter after the wet and dry ingredients are combined.
If you liked these muffins, then you should try my classic cornbread recipe. It’s made with buttermilk for more depth of flavor. If you want a little extra flavor, try jalapeño cheese cornbread with bacon. I also think you’ll enjoy homemade popovers, which uses only 5 ingredients, as well as my cheddar chive drop biscuits.
Cornbread muffins are a staple for home cooked meals in the fall and winter. They go well with soups and chilis, but also stand on their own with a spread of pumpkin butter or honey butter. What’s your favorite way to enjoy cornbread muffins? Let me know in the comments and tag @ifyougiveablondeakitchen on social media when you make the recipe!
- 1 cups (125 g) all purpose flour
- 1 cup (138 g) yellow cornmeal
- ¼ cup (50 g) granulated sugar, plus more for sprinkling on top
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180 ml) whole milk, room temperature
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 Tablespoons (42 g) honey
- Preheat oven to 400° F. Line a muffin tin with paper liners and set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the milk, butter, eggs and honey. Pour wet ingredients over the dry ingredients and mix just until combined. Use an ice cream scoop to transfer batter to prepared muffin tin (this recipe makes 12 muffins). Sprinkle additional sugar on top if desired (see note).
- Bake muffins at 400° F for 15 minutes or until the edges start to turn golden brown. Turn muffins on their side in the pan so the bottoms don’t get soggy while they cool. Transfer to a cooling rack to cool completely. Serve warm with butter and honey.