While I love a slice of crusty artisan bread or fluffy dinner rolls, there’s something particularly special about a basket of buttery cornbread muffins. After all, when it comes to wintry dishes like soups and stews, I’d argue serving a hunk of delicious bread alongside it is as essential as properly seasoning the pot. How else can you soak up every last drop?
Not only are these corn muffins deliciously sweet with a crispy-on-the-outside, tender-and-satisfyingly-crumbly texture on the inside, but they’re also a breeze to make. Unlike more time-consuming breads that require yeast for rising and stand-mixers for kneading, my easy cornbread muffins are simply stirred together. All you need are 9 easy-to-find ingredients, two mixing bowls, a whisk, a muffin tin, and 30 minutes. A perfect choice for an easy bread basket filler for Thanksgiving! For more Thanksgiving side dish inspiration, try my creamy mashed potatoes, sticky-sweet candied yams, and savory sausage stuffing next!
Ingredients
Yellow cornmeal — if possible, I recommend using fine stone ground cornmeal for the best texture.
All-purpose flour — plain white flour helps lighten the texture of the cornbread muffins for fluffy interiors.
Baking powder — baking powder acts as our leavener, also aiding in the fluffiness of the muffins. If it has been a while since you’ve used yours, check that it is still fresh by placing a small spoonful in a bowl and topping it with a splash of hot water. If it bubbles, it’s good; if not, it’s time to replace it.
Granulated sugar — adds sweetness to enhance the flavor of the cornmeal and helps achieve a lightly crisp exterior.
Unsalted butter & kosher salt — in baking, I always like to start with unsalted butter and add salt to taste. Why? Salted butter can vary widely in terms of saltiness, so one brand can taste completely different from another. If you start unsalted, you’ll get consistent results every time!
Whole milk — fat lends moisture and a soft texture to these sweet corn muffins, so I prefer using full-fat milk. Only have 2% on hand? Start with a splash of cream or half n’ half in your liquid measuring cup to supplement it.
Egg — bring a large egg to room temperature about 30 minutes before you begin to make the muffin batter to make it easier to mix in.
Honey — any honey will do, but I encourage you to explore local options. They can vary widely in taste based on the bees’ pollen source. Feel free to swap in another liquid sweetener like agave or maple syrup, or use brown sugar instead.
Use The Right Cornmeal
I prefer yellow stone-ground cornmeal, as its coarseness produces a more satisfying texture, and I love the sunny color. Stone-grinding leaves some elements of the whole kernel in the mix, so it has a better texture and flavor. That said, you can also use any regular fine- or medium-ground cornmeal that is yellow, white, or even blue. Do not use corn flour, which is too fine, or a very coarse cornmeal (like grits or polenta).
How To Make Cornbread Muffins
1. In a large bowl, whisk together the dry ingredients—cornmeal, flour, baking powder, sugar, and salt.
2. Preheat the oven to 400°F. Lightly spray a 12-well muffin pan with nonstick spray or lightly coat it with softened butter.
3. In a medium bowl, add the wet ingredients—milk, melted butter, eggs, and honey.
4. Whisk the milk mixture together until well combined.
5. Create a well in the center of the cornmeal mixture and add the wet ingredients. Stir until just combined.
6. Spoon batter evenly in the prepared muffin pan (about ¼-cup per well). Bake for 15 to 18 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove the pan to a wire rack to cool for about 10 minutes, then serve warm with honey.
Variations
- Add cheese: For cheesy cornbread muffins, add ½ cup of freshly shredded or grated cheese of your choice (like cheddar cheese or parmesan) after stirring the wet and dry ingredients together, then mix gently until it is evenly distributed throughout the batter.
- Add herbs and spices: Add 1 tablespoon of minced fresh herbs like rosemary, thyme, chives, or basil to the flour mixture. You can also add dried spices garlic or onion powder, or add heat with black pepper or red pepper flakes.
- Use browned butter: The rich, nutty flavor adds so much depth to the corn muffins! Just use this in place of the regular melted butter.
- Use bacon fat: Add a smokey and savory complexity to your muffins by greasing your muffin tin with leftover bacon fat. You can also melt it and use in place of half or all of the butter.
- Mix-ins: roasted and chopped green chiles, smashed roasted garlic cloves, bacon bits, and/or frozen corn kernels would all be welcome. I would limit these chunkier mix-ins to 1 cup and stir them in once the batter is combined.
Can I Bake The Batter In A Skillet Or Baking Dish?
Absolutely! Take a look at my classic cornbread recipe for baking instructions.
Can I Omit The Sugar?
You definitely can, but I don’t think the flavor is quite as pleasing when you do. I’d recommend using 2 teaspoons of sweetener at a minimum to both enhance the naturally sweet flavor of cornmeal and to assist with caramelization (acheiving a crisp, golden crust on the exterior).
What To Serve With Cornbread Muffins
These fluffy, savory muffins make the perfect side dish for just about everything. It’s a natural pairing for a big bowl of slow cooker chili or turkey chili on game day—their honey undertone is a lovely pairing for spicy chile peppers. Cornbread muffins are also an excellent addition to your holiday bread basket—we always serve both cornbread and fluffy dinner rolls with our Thanksgiving turkey and gravy.
But don’t feel limited to savory dinners! Sweet cornbread muffins are also delicious with nothing more than a swipe of butter (or honey butter!) and strawberry jam for breakfast. Or, crumble up any leftovers to make Southern-style cornbread dressing.
Pro Tips For Making This Recipe
- Precision measuring is key. Invest in a kitchen scale if you don’t already have one. Using weight rather than volume when measuring dry ingredients ensures consistency and perfectly moist cornbread muffins every time. If you don’t have one, make sure to use the spoon and sweep method. Fluff your flour, lightly spoon it into a dry measuring cup until it is overflowing, then sweep a butter knife across the top to level it.
- The easiest way to measure honey is to lightly spray your measuring spoon with non-stick spray first; the honey will slide right out!
- Check expiration dates. We don’t often think of dry pantry items going bad, but whole grains like cornmeal have a tendency to go rancid within about 6-12 months of being opened. I like to keep a roll of masking tape and a Sharpie in the kitchen to label them with the open or purchase date.
- Forgot to take your egg out of the fridge before starting? Just place it into a bowl of warm water for 5 minutes to quickly bring it to room temperature.
- Want to use paper muffin cups? Skip greasing the muffin pan with cooking spray and line them with paper liners instead.
Frequently Asked Questions
To serve at the table, I recommend using a bread basket lined with a clean kitchen towel to keep them warm. If you have leftovers, allow them to cool completely to room temperature before transferring them to an airtight container. They should keep well at room temperature for up to 3 days.
Yes! Allow them to cool completely to room temperature, then wrap them individually in plastic wrap before transferring them to a freezer-safe zip-top bag. Remove as much air as possible—this shields against freezer burn. They freeze well for up to 3 months.
While they’re quite yummy at room temperature, warm cornbread muffins are even better! Your best bet is to set the oven, toaster oven, or air fryer at 250ºF, then warm on a baking tray or in the basket for about 5 minutes.
If you love this recipe try these out!
If you’ve tried this easy Cornbread Muffin recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Cornbread Muffins Recipe
Video
Equipment
- Large bowl
- Muffin tin
- Whisk
Ingredients
- 1 ¼ cups yellow cornmeal (190g)
- 1 cup all-purpose flour (120g)
- 2 teaspoons baking powder
- ⅓ cup granulated sugar (66g)
- ¾ teaspoon kosher salt
- ¾ cup whole milk (180mL)
- ½ cup unsalted butter melted and cooled slightly (113g)
- 1 large egg lightly beaten
- 3 tablespoons honey
Instructions
- Preheat the oven to 400°. Lightly spray a 12-well muffin pan with cooking spray or lightly coat with softened butter.
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In a medium bowl, whisk together the milk, melted butter, eggs, and honey. Create a well in the center of the cornmeal mixture and add the milk mixture. Stir until just combined.
- Divide the batter evenly in the prepared muffin pan (about 1/4-cup per well).
- Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Serve warm with honey.
Notes
- Precision measuring is key. Invest in a kitchen scale if you don’t already have one. Using weight rather than volume when measuring dry ingredients ensures consistency and perfectly moist cornbread muffins every time. If you don’t have one, make sure to use the spoon and sweep method. Fluff your flour, lightly spoon it into a dry measuring cup until it is overflowing, then sweep a butter knife across the top to level it.
- The easiest way to measure honey is to lightly spray your measuring spoon with non-stick spray first; the honey will slide right out!
- Check expiration dates. We don’t often think of dry pantry items going bad, but whole grains like cornmeal have a tendency to go rancid within about 6-12 months of being opened. I like to keep a roll of masking tape and a Sharpie in the kitchen to label them with the open or purchase date.
- Forgot to take your egg out of the fridge before starting? Just place it into a bowl of warm water for 5 minutes to quickly bring it to room temperature.
- Want to use paper muffin cups? Skip greasing the muffin pan with cooking spray and line them with paper liners instead.
