Cornbread Muffins

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Whip up these buttery, honey-sweet Cornbread Muffins in minutes with simple ingredients!

Freshly baked cornbread muffin, cut in half to reveal its fluffy interior, served with butter and honey on top.

The Best Cornbread Muffins

Cornbread is a southern staple, but it shines brightest during the holidays! A Thanksgiving feast just isn’t complete without golden slices of Cornbread or a bountiful bowl of Cornbread Muffins.

For potlucks, these muffins are a game-changer – easy to pick and perfectly portioned for every guest. Indulge in these delectable treats; they’re sweet, fluffy, crumbly, and bursting with flavor!

Ingredients for cornbread muffin recipe displayed, including corn meal, brown sugar, flour, buttermilk, and more.

Ingredients In Cornbread Muffins

These simple pantry staples make up this delicious side.

  • Cornmeal: Adds the corn flavor and grainy texture.
  • All-purpose flour: Helps muffins keep their shape.
  • Baking powder & Baking soda: Makes muffins fluffy and tall.
  • Salt: Boosts overall flavor.
  • Cornstarch: Gives the muffins a soft touch.
  • Buttermilk: Adds a nice tang and moisture.
  • Egg: Binds the ingredients together.
  • Honey & Brown sugar: Sweetens the muffins.
  • Melted butter: Gives a rich taste and keeps muffins from sticking in the tin.

Whisking dry ingredients until combined, followed by adding wet ingredients and whisking until the mixture is smooth.

Mixing wet and dry ingredients together, and brushing a muffin tin with butter using a pastry brush, in preparation for baking.

Tips For Success

  • Cornmeal Quality: Use stone-ground cornmeal if possible; it provides a richer corn flavor.
  • Buttermilk Substitute: If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 10 minutes before using.
  • Avoid Overmixing: Mix just until the ingredients are combined. Overmixing can result in tough muffins.
  • Checking Doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they’re done.
  • Add-ins: For a different twist, consider adding ingredients like jalapeños, cheese, or whole corn kernels to the batter.
  • Butter Temperature: Ensure your melted butter is cool when adding to the wet ingredients. Hot butter can cook the egg and cause clumps.
  • Customize Sweetness: If you prefer a sweeter cornbread muffin, you can adjust the amount of honey or brown sugar to your taste.

Filling a tin with batter and baking until the tops achieve a golden, crisp texture.

STORAGE

Storage and Freezing

  • Store cooled muffins in an airtight container or resealable plastic bag at room temperature for up to 3 days.
  • Individually wrap cooled muffins in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months.

Finished cornbread muffins stacked on top of each other, with honey and butter melting on top, ready to be enjoyed.

Serve Alongside

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Cornbread Muffins

5 from 3 votes
Whip up these buttery, honey-sweet Cornbread Muffins in minutes with simple ingredients!
Freshly baked cornbread muffin, cut in half to reveal its fluffy interior, served with butter and honey on top.
Print Recipe

Cornbread Muffins

Freshly baked cornbread muffin, cut in half to reveal its fluffy interior, served with butter and honey on top.
5 from 3 votes
Whip up these buttery, honey-sweet Cornbread Muffins in minutes with simple ingredients!
Course Appetizer, Bread
Cuisine American
Keyword cornbread muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Chelsea Lords
Calories 222kcal
Cost $4.76

Ingredients

  • 10 tablespoons melted butter
  • 3/4 cup cornmeal (enriched and degermed; I use Albers brand)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 cup buttermilk at room temperature
  • 1 large egg at room temperature
  • 2 tablespoons honey
  • 1/3 cup packed light brown sugar
  • 2 tablespoons melted butter, for the muffin tin

Instructions

  • PREP: Set out the buttermilk and egg so they reach room temperature; we don't want these cold when using! Preheat the oven to 350 degrees F.
  • MELT BUTTER: Melt 10 tablespoons of butter in the microwave until melted. Set aside to return to room temperature. Don't add hot melted butter into the other ingredients -- make sure it's at the same temperature as the other wet ingredients.
  • DRY INGREDIENTS: In a very large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cornstarch.
  • WET INGREDIENTS: In another bowl, mix the buttermilk, egg, honey, and light brown sugar. Whisk until smooth. While whisking, slowly drizzle in the melted (but room temperature) butter. Once the butter is all mixed in, whisk for another 1-2 minutes or until quite smooth and combined.
  • COMBINE: Pour all of the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Do not overmix.
  • FILL PAN: Melt the other 2 tablespoons butter and, using a pastry brush, coat the insides of all the cavities. You don't need to use all the butter, but grease the entire sides and bottom of the cavities. Fill buttered muffin tins 3/4 full. The batter should fill all 12 cavaties, so divide the batter evenly among them.
  • BAKE: Bake for 19-23 minutes (my oven always takes 20 minutes) or until cornbread is lightly browned on the edges and a toothpick inserted into the center comes out clean or with few moist crumbs.
  • REMOVE: Remove cornbread from the oven and allow to cool in the pan for 5 minutes. Use a fork or spoon to gently pull out the cornbread and transfer to a wire cooling rack to continue to cool. Be gentle; these muffins are delicate and tender!

Video

Recipe Notes

Storage: Cornbread Muffins are best enjoyed the same day they're made. If you have leftovers, wrap each muffin individually and store at room temperature for 1-2 days.

Nutrition Facts

Serving: 1serving | Calories: 222kcal | Carbohydrates: 24.3g | Protein: 3g | Fat: 13g | Cholesterol: 48.3mg | Sodium: 33.7mg | Fiber: 0.9g | Sugar: 9.9g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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5 from 3 votes (1 rating without comment)

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8 Comments

  1. This Corn Bread recipe looks great! I will check it out this weekend since my daughter will be coming home. This will be great along with Chili! Thanks so much !

  2. 5 stars
    We are cornbread fanatics at our house. Made your cornbread muffins to go with dinner and everyone said they are the best we ever had! Your tip for buttering the pan was great. They popped right out.

  3. If muffin tin liners are used, will the cornbread muffins stick to the paper liners when unwrapped? Want to make for Thanksgiving.

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