Easy Cornbread Muffins (ready in 20 minutes!)
Cornbread muffins are easy to make from scratch and ready in 20 minutes. They turn out light and fluffy every time!
Homemade 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 uses more yellow cornmeal than flour for a soft, yet flavorful muffin. There’s a little sugar, but also honey, for layers of subtle sweetness in each bite. The best part is that these muffins are ready in 20 minutes!
- Dry ingredients: Flour and cornmeal. There is more cornmeal than flour to guarantee good corn flavor in the muffins.
- Leaveners: Baking powder in addition to baking soda help muffins rise. This makes light and fluffy cornbread muffins!
- Sweeteners: Sugar and honey. The combination of the two makes for a more flavorful cornbread muffin. I opted for just a little of both so the muffins aren’t too sweet.
- Wet ingredients: Melted butter and eggs. The butter creates a rich flavor while the eggs help bind the ingredients together. I suggest whole milk for the best flavor, but low fat may also be used.
How to make cornbread muffins from scratch
- 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!
These cornbread muffins are already low sugar, but if you want to make them not sweet at all I suggest omitting the honey and sprinkle of sugar on top. To make mini cornbread muffins, line a mini muffin tin with paper liners and fill each cup almost full. Bake for 10 to 12 minutes. It should yield about 30 mini muffins.
Wondering what to add to your cornbread muffins? Try 1/4 cup chopped jalapeños for a spicy kick. You can also stir in 1/4 cup fresh or frozen corn or 1/4 cup shredded cheddar cheese. If you’re adding one of these mix-ins, stir it in after the wet and dry ingredients are combined.
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 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). Do not over bake.
If the pan is old, it can lose its nonstick capabilities. Grease the pan with nonstick spray or use paper muffin liners. The amount of fat in a recipe will also affect the muffins and cause them to stick to the pan.
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 these easy buttermilk drop biscuits (great use for leftover buttermilk!)
These easy 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. Either way, I guarantee these cornbread muffins will turn out light and fluffy.
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- 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.