Home > Desserts > Cornbread Muffins Cornbread Muffins November 17, 2019 | 5 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These tender and sweet honey Cornbread Muffins have a rich and buttery flavor. These muffins take minutes to assemble and use easily accessible ingredients! These cornbread muffins pair perfectly with your favorite BBQ meal or a good crockpot chili. They’re a must-have part of your holiday dinner menu, along with these famous mashed potatoes and roasted brussels sprouts! While cornbread is the perfect pair for Southern side dishes, I always think about it again around holiday time. No Thanksgiving spread is complete without a plate piled with slices of cornbread or a bowl heaping over the top with cornbread muffins! I’m partial to muffins for potluck type meals since they’re so easy to grab and guests end up with a perfectly portioned serving. These cornbread muffins are incredible! They’re fairly sweet, soft, light, crumbly, and loaded with flavor. 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.) Combine all the dry ingredients in a very large bowl. Whisk together until incorporated. In another bowl, whisk the honey, brown sugar, egg, and buttermilk to combine. Very gradually add in the melted butter while whisking. The most important thing here is to make sure the melted butter and the other wet ingredients are relatively the same temperature; otherwise the butter will seize and clump up. Wet ingredients are well combined Pour the wet into the dry ingredients. Gently stir to combine. Stop mixing as soon as no flour streaks remain, and ingredients are incorporated; we don’t want to over mix cornbread muffins! Cornbread Muffin FAQs What’s the difference between cornbread muffins and corn muffins? Corn muffins are typically sweeter and are more often eaten as a dessert, while cornbread muffins are typically served alongside dinner. Read more about the differences here. How do you get Cornbread Muffins out of the pan? My secret for removing these muffins is to brush the cavities of the muffin tin with melted butter before adding in the batter. Not only does the butter give the muffins a delicious crust and great flavor, it also helps release the muffins with no problems! Make sure you are using a good-quality muffin tin (these are my favorite; affiliate link) and use a spoon or fork to coax the muffins out (gently) if needed. Can you freeze Cornbread Muffins? Wrap each muffin in plastic wrap and then place individually wrapped muffins in a freezer-safe bag or container. Label, date, and store for up to 6 months. To thaw, transfer from the freezer and leave on the counter and allow to thaw overnight. Avoid microwaving cornbread to speed up the thawing process; it will dry out the cornbread! How do you store Cornbread Muffins? Truthfully, Cornbread Muffins are best fresh and very best on the first day you make them. That said, to store them for a couple of days, wrap each muffin tightly in plastic wrap or aluminum foil and then leave out at room temperature. If you want your cornbread to stay fresh for longer, wrap it in plastic wrap and store it in the fridge for up to a week (it does continue to lose flavor and texture each day). Serve these muffins alongside these main courses CrockPot White Chicken Chili reader favorite recipe Short Ribs made in the crockpot 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 crockpot recipe Other great Thanksgiving side dishes Roasted Sweet Potatoes Green Bean Casserole Thanksgiving Dressing Watergate Salad Sweet Potato Casserole 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 2 votes - Review this recipe These tender and sweet honey Cornbread Muffins have a rich and buttery flavor. These muffins take just minutes to assemble and use easy, accessible ingredients! SAVE TO RECIPE BOX Print Recipe Cornbread Muffins 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These tender and sweet honey Cornbread Muffins have a rich and buttery flavor. These muffins take just minutes to assemble and use easy, accessible ingredients! Course Appetizer Cuisine American Keyword cornbread muffins Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 12 muffins Ingredients3/4 cup (96g) cornmeal (Enriched & Degermed; I use Albers)(Enriched & Degermed; I use Albers)1 cup (130g) all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 tablespoon cornstarch1 cup (240g) buttermilk at room temperature*1 large egg at room temperature2 tablespoons (45g) honey1/3 cup (76g) packed light brown sugar10 tablespoons (141g) melted butter2 tablespoons melted butter, for the muffin tin 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 over mix.FILL TINS: 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 the way full. The batter should fill exactly 12 cavaties, so divide the batter evenly among the 12.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 muffin tin 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. 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.