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Cornbread Muffins Recipe (From Scratch)

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 muffins stacked on each other

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 muffin cut in half on white plate

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.
ingredients for corn muffins on white background

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.

two bowls, one with dry ingredients another with the wet ingredients, mixed

Gradually blend the dry ingredients into the wet ones until the mixture is uniform.

batter for cornbread muffins in bowl with spoon sticking out

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.
cornbread muffin with bite taken out

FAQs for Cornbread Muffins

Can I make cornbread muffins gluten-free?

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.

Why did my cornbread muffins turn out dry?

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.

Can I add fresh corn to the batter?

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:

cornbread muffins stacked on each other
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5 from 1 vote

Cornbread Muffins Recipe (From Scratch)

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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 168kcal

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.

Nutrition

Calories: 168kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 317mg | Potassium: 82mg | Fiber: 1g | Sugar: 11g | Vitamin A: 182IU | Vitamin C: 0.03mg | Calcium: 86mg | Iron: 1mg
Recipe Rating