Cornbread Muffins are an easy, from-scratch recipe for homemade cornbread in muffin form. Naturally sweetened with honey, this recipe produces soft, tender Cornbread muffins that are buttery and just sweet enough.
These cornbread muffins are a perfect accompaniment for a homemade soup and a must make when preparing Slow Cooker Chili or Instant Pot Chili. But they are also delicious as a snack or part of breakfast when slathered in jam.
The perfect cornbread muffins are tender, full of earthy corn flavor, buttery, and slightly sweet. The crumb on a corn muffin needs to be large, yet the muffin should not crumble in your hands.
Friends, I have created the PERFECT Cornbread Muffin.
These cornbread muffins are everything you want in a corn muffin, plus they happen to be super easy to make!
- Buttermilk: If you do not have buttermilk, add 1 teaspoon fresh lemon juice or white vinegar to ¾ cup milk and let sit for 5-10 minutes.
- Flour: Use whole white wheat flour or all-purpose flour in this recipe.
- Cornmeal: Be sure to use yellow cornmeal, not masa flour.
- Butter: Feel free to use canola oil in place of melted butter.
- Baking Powder: Be sure to use ALUMINIUM-FREE or reduced baking powder, as aluminum can react with the cornmeal and leaves a metallic taste in your mouth. YES! This really makes a HUGE difference!
How to Make Cornbread Muffins
- Preheat the oven to 400 degrees Fahrenheit and prepare a 12-cup muffin tin liner by greasing well or lining with muffin liners.
- Melt butter and allow to cool slightly while combing the dry ingredients.
- In a large mixing bowl, mix together the flour, cornmeal, and baking powder.
- Whisk together the buttermilk, eggs, honey, and melted butter together.
- Pour wet ingredients into dry ingredients.
- Mix together until JUST combined. Do not over mix--this will help keep these Cornbread Muffins tender and light.
- Pour ¼ cup batter into each muffin tin. Pro-Tip: Use an ice cream scoop to add the batter to the muffin tin.
- Bake until corn muffins puff up and a toothpick inserted in the center comes out clean.
How to Store
Store leftover muffins at room temperature in a sealed container for up to 48 hours. If planning to store longer than 2 days, store in a sealed container for up to 5 days in the refrigerator.
Freeze cooled muffins for up to 3 months in a freezer-safe bag.
Can you use this recipe to make Cornbread instead of muffins?
Yes! Instead of making individual muffins, pour this batter into a 9x9 greased baking dish and bake at 400 degrees Fahrenheit for 25-28 minutes or until set.
I love the pop of flavor cheddar provides against the buttery, sweet flavor of the cornbread. If desired, fold up to 1 cup of sharp shredded cheddar cheese into the batter right before baking.
Use canola oil in place of the melted butter and plain, unsweetened almond or soy milk in place of the buttermilk for dairy-free cornbread that is delicious.
Dishes to Serve Cornbread With
- Instant Pot Chili
- Vegetarian Butternut Squash Chili
- Slow Cooker White Chicken Chili
- Vegetarian Chili
- Panera Broccoli Cheese Soup
- Southwest Turkey Soup
If you enjoyed these cornbread muffins, I would love for you to leave a comment below.
- 1 ¼ cups flour see note
- ¾ cup yellow cornmeal
- ¾ teaspoon salt
- 1 tablespoon aluminum free baking powder
- ¾ cup buttermilk see note
- ⅓ cup honey
- 2 eggs
- 4 tablespoons butter melted and cooled slightly
- 1 cup shredded sharp cheddar cheese optional
- Preheat oven to 425. Prepare a muffin tin by greasing well with butter or lining it with muffin cup liners.
- Mix together flour, corn meal, salt, and baking powder in large mixing bowl.
- In a small mixing bowl, combine milk, honey, egg, and butter. Pour into dry ingredients and mix until just combined. If desired, stir in up to 1 cup shredded cheddar cheese for cheesy cornbread muffins
- Scoop muffin batter by ¼ cup into prepared pan and bake for 15-18 minutes or until set.
- Cool muffins in pan for 10 minutes then remove from muffin pan and serve or cool completely.