Home > Desserts > Cornbread Muffins Cornbread Muffins November 17, 2019 | 8 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Whip up these buttery, honey-sweet Cornbread Muffins in minutes with simple ingredients! 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 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. How To Make Cornbread Muffins The numbered step-by-step photos above correlate with the numbered text below. (There is also a video tutorial you can watch before starting if you’d prefer.) In a large bowl, mix dry ingredients. In another bowl, combine honey, brown sugar, egg, and buttermilk. Slowly whisk in melted butter to the wet ingredients, ensuring they’re the same temperature. Add the wet mixture to the dry, stirring just until blended. Don’t overmix. Pour batter into greased muffin tins. Bake at 350°F for 20 minutes or until a toothpick comes out clean. Let cool for 5 minutes before removing from the tin. QUICK TIPWhat’s the difference between cornbread muffins and corn muffins? Corn muffins are typically sweeter and are often eaten as a dessert, whereas cornbread muffins are usually served with dinner. Learn more about the differences here. 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. 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. Serve Alongside CrockPot White Chicken Chili reader favorite recipe Short Ribs made in the slow cooker Instant Pot Beef Stew beef stew in a fraction of the time Vegetarian Chili you won’t miss the meat in this flavor- and texture-packed chili Creamy Chicken Chili easy slow cooker recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cornbread Muffins 5 from 3 votes - Review this recipe Whip up these buttery, honey-sweet Cornbread Muffins in minutes with simple ingredients! SAVE TO RECIPE BOX Print Recipe Cornbread Muffins 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 12 muffins Chelsea Lords Calories 222kcal Author Chelsea Lords 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 tinUS - Metric USMetric InstructionsPREP: 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 NotesStorage: 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 FactsServing: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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 ! Reply
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. Reply
If muffin tin liners are used, will the cornbread muffins stick to the paper liners when unwrapped? Want to make for Thanksgiving. Reply
