Cornbread Muffins

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These tender and honey-sweet  Cornbread Muffins have a rich, 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!

Image of honey being drizzled on Cornbread Muffins.

While cornbread is the perfect complement 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 muffins are incredible! They’re fairly sweet, soft, light, crumbly, and loaded with flavor.

Process shots-- image of the batter being prepared: combining dry ingredients; combining wet ingredients; adding dry to wet ingredients; mixing the batter just enough to incorporate all ingredients.

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.)

  1. Combine the dry ingredients in a very large bowl.
  2. Whisk together until incorporated.
  3. In another bowl, whisk the honey, brown sugar, egg, and buttermilk to combine.
  4. Very gradually add the melted butter while whisking. The most important thing here is to make sure the melted butter and the other wet ingredients are pretty much the same temperature; otherwise the butter will seize and clump up.
  5. Continue to mix the wet ingredients until well combined
  6. Pour the wet into the dry ingredients.
  7. Gently stir to combine.
  8. Stop mixing as soon as no flour streaks remain, and ingredients are incorporated; we don’t want to over mix these muffins!


  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.

Image of the muffin batter being added to the prepared tin.

Overhead image of the Cornbread Muffins fresh out of the oven, still in the pan

Serve these muffins alongside these main courses

Overhead image of Cornbread Muffins, baked and split in half, showing the inside

Other great Thanksgiving side dishes

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Cornbread Muffins

5 from 3 votes
These tender and honey-sweet Cornbread Muffins have a rich, buttery flavor. These muffins take just minutes to assemble and use easy, accessible ingredients!
Print Recipe

Cornbread Muffins

5 from 3 votes
These tender and honey-sweet Cornbread Muffins have a rich, buttery flavor. These muffins take just minutes to assemble and use easy, accessible ingredients!
Course Appetizer, Bread
Cuisine American
Keyword cornbread muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 222kcal
Author Chelsea Lords
Cost $4.76


  • 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


  • 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!


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.


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.

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Recipe Rating


  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.

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