Cornbread muffins recipe: These easy cornbread muffins are made from scratch and ready in about 20 minutes. They bake up light, tender, and slightly sweet from a touch of honey—perfect for breakfast, dinner sides, or snacks.
Homemade cornbread muffins are incredibly versatile. Serve them warm with honey or jam for breakfast, or use them to soak up the juices from a bowl of chili. They work equally well as a savory side or a slightly sweet treat—simple to prepare and consistently delicious.
Table of Contents
Ingredient notes
- Dry ingredients: A combination of all-purpose flour and yellow cornmeal. This recipe uses more cornmeal than flour to give a pronounced corn flavor while keeping the texture tender.
- Leaveners: Baking powder and a bit of baking soda help the muffins rise and stay light.
- Sweeteners: A small amount of granulated sugar plus honey provides balanced, layered sweetness without making the muffins overly sweet.
- Wet ingredients: Melted butter and eggs add richness and structure. Whole milk gives the best flavor and moisture; low-fat milk may be substituted if needed.
How to make cornbread muffins from scratch
- Preheat: Heat the oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
- Combine dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk the milk, melted butter (cooled slightly), eggs, and honey until smooth.
- Make the batter: Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix—some small lumps are fine.
- Portion and bake: Divide the batter among the prepared muffin cups (an ice cream scoop works well). Optionally sprinkle a little extra sugar over the tops for a subtle crunchy finish. Bake 15 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Remove the pan from the oven and allow muffins to cool briefly in the tin. Transfer to a rack to cool completely or serve warm with butter and honey.
Pro tip for measuring honey: Lightly spray a tablespoon with nonstick cooking spray before measuring honey—this helps the honey slide out of the spoon easily.
Recipe variations
These muffins are intentionally low in sugar, but you can make them completely savory by omitting the honey and skipping the sugar sprinkled on top. To make mini muffins, use a mini muffin tin, fill cups nearly full, and bake 10–12 minutes; this yields about 30 mini muffins.
Popular additions include 1/4 cup chopped jalapeños for heat, 1/4 cup fresh or frozen corn kernels for texture, or 1/4 cup shredded cheddar cheese for richness. Fold any mix-ins in gently after combining wet and dry ingredients.
Frequently Asked Questions
Reheat in a 350°F oven wrapped in aluminum foil for 5–10 minutes. For a quick microwave option, wrap the muffin in a damp paper towel and heat for 15–30 seconds to help retain moisture.
Yes. Once fully cooled, store muffins in an airtight container or freezer bag for up to one month. For best results, wrap muffins individually before freezing.
Using whole milk and melted butter helps keep muffins moist. Avoid overbaking and consider weighing dry ingredients for more consistent results.
Older pans may lose nonstick properties—use paper liners or grease the pan well. The amount of fat in the recipe also affects release; make sure the pan is properly prepared.
Related recipes
If you enjoy these cornbread muffins, try other classic corn-based recipes such as a buttermilk cornbread, cornbread pudding, or a jalapeño-cheddar cornbread. These muffins also pair beautifully with hearty soups and chilis—try them alongside a chicken chili or a robust vegetable soup.
These easy cornbread muffins are a fall and winter staple but work year-round. Serve warm with pumpkin butter, honey butter, or plain butter. The result is reliably light, tender, and flavored with just enough sweetness to satisfy a variety of palates.
If you tried this recipe: Leave a rating or a comment to let others know how yours turned out.
Get the Recipe: Cornbread Muffins
Yield: 12 muffins • Prep Time: 5 mins • Cook Time: 15 mins • Total Time: 20 mins
Cornbread muffins bake quickly and turn out soft, tender, and lightly sweet from honey—an easy, reliable recipe for everyday baking.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (138 g) yellow cornmeal
- 1/4 cup (50 g) granulated sugar, plus more for sprinkling (optional)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (180 ml) whole milk, room temperature
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 tablespoons (42 g) honey
Instructions
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease the cups.
- In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the milk, melted butter, eggs, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Spoon or scoop batter into muffin cups (this makes 12 muffins). Sprinkle tops with a little sugar if desired.
- Bake for about 15 minutes, until edges are golden and a toothpick comes out with minimal crumbs. Cool briefly in the pan, then transfer to a wire rack.
Notes
Pro tip: When sprinkling sugar on top, hold the spoon high above the pan (about 8 inches) so the sugar disperses evenly and doesn’t form a thick crust while baking.
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. Freeze up to 1 month.
Nutrition (per muffin, approximate): 204 kcal • Carbs: 26 g • Protein: 4 g • Fat: 10 g
Author: Haley D Williams • Course: Side Dish, Snack • Cuisine: American