These cornbread muffins are a quick and delicious take on traditional cornbread. Baked from scratch in muffin tins, they are the perfect portion of cornbread for serving with chili, greens, and any other meal.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
These cornbread muffins are a quick and delicious take on traditional cornbread. Baked from scratch in muffin tins, they are the perfect portion of cornbread for serving with chili, greens, and any other meal.
Cornbread is always my top pick for a bread side with any dish. Cornbread is delicious, and depending on its origin or the cook, it can be either extremely sweet…or not. These cornbread muffins lean on the sweeter side but are not too sweet.
Cornbread is a cherished staple in African American cuisine, deeply rooted in tradition and history. Families often serve cornbread with favorites like collard greens, green beans and potatoes, and pinto beans. And it’s traditional to serve it on New Year’s Day.
I took a classic cornbread recipe and baked it in muffin tins for this recipe, which resulted in a faster baking time. I did not use any boxed mix and made them from scratch easily.
If you like cornbread, be sure to check out our cornbread pancakes and cornbread dressing.
Ingredients for Cornbread Muffins
- Dry ingredients – all-purpose flour, cornmeal, baking powder, and salt
- Wet ingredients – eggs, butter, white granulated sugar, honey, milk, and vanilla extract.
How to make Cornbread Muffins
Heat your oven to 400 degrees Fahrenheit and prepare your muffin pan by lining it with cupcake liners or greasing it.
In a large bowl, mix all-purpose flour, cornmeal, baking powder, and salt until well combined, then set aside.
Whisk together eggs, butter, sugar, honey, milk, and vanilla extract in another large bowl until smooth.
Gradually blend the dry ingredients into the wet ones until the mixture is uniform.
Pour batter into liners halfway. Bake for 14-15 minutes until golden and a toothpick comes out clean.
How to serve
Serve your cornbread muffins warm, right out of the oven, for a cozy, comforting side. They go well with butter, honey, soups, stews, and chili. They’re also perfect for soaking up the flavorful juices of collard greens or complementing barbecue dishes.
Flavor Variations
- Bacon and Scallion: Incorporate cooked, crumbled bacon and chopped scallions into the batter for a savory, umami-rich muffin.
- Sweet Corn: Fold in a cup of fresh, canned, or frozen (and thawed) corn kernels for extra sweetness and texture.
How to store
- Room Temperature: Cool the muffins completely and store them in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, keep them in an airtight container in the fridge for up to 1 week. Reheat briefly in the microwave or oven for best taste.
- Freezer: Wrap each muffin individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. Thaw overnight at room temperature or reheat from frozen in the microwave or oven.
FAQs for Cornbread Muffins
Yes, you can easily make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just make sure the blend is a 1:1 substitute and includes a binder like xanthan gum if the original blend doesn’t contain it. Also, check that your cornmeal is labeled gluten-free, as cross-contamination can be an issue.
Dry cornbread muffins can occur due to overmixing the batter, excessive baking time, or insufficient moisture. These factors can lead to the muffins lacking moisture and becoming dry.
Absolutely! Adding fresh, canned (and drained), or frozen (and thawed) corn kernels to the batter can enhance the texture and flavor of your cornbread muffins.
I hope you enjoy this cornbread muffin recipe as much as we do. If you like cornbread recipes, try these out:
- Jiffy Cornbread Recipe
- Air Fryer Cornbread
- Sweet Potato Cornbread
- Vegan Cornbread Muffins
- Southern Cornbread
Cornbread Muffins Recipe (From Scratch)
Ingredients
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 eggs lightly beaten
- ¾ cup milk
- ¼ cup unsalted butter melted and cooled
- ¼ cup white granulated sugar
- ¼ cup honey
- ½ teaspoon vanilla extract
Instructions
- Heat your oven to 400 degrees Fahrenheit and prepare your muffin pan by lining it with cupcake liners or greasing it.
- In a large bowl, mix all-purpose flour, cornmeal, baking powder, and salt until well combined, then set aside.
- Whisk together eggs, milk, butter, sugar, honey, and vanilla extract in another large bowl until smooth.
- Gradually blend the dry ingredients into the wet ones until the mixture is uniform.
- Pour batter into liners halfway. Bake for 14-15 minutes until golden and a toothpick comes out clean.
Notes
- Don’t Overmix: For tender and fluffy cornbread muffins, mix the batter just until the dry and wet ingredients are combined. Overmixing can lead to tough muffins.
- Room Temperature Ingredients: Ensure ingredients like eggs, milk, and butter are at room temperature before mixing. This helps achieve a smoother batter and more even baking.