Much like my favorite cornbread recipe, these cornbread muffins make for a delicious accompaniment to so many meals. Tender and buttery, with just the right amount of sweetness, you can have warm, homemade cornbread muffins on the table in less than an hour. No mixer required!
I originally published this recipe in 2015 and have since added new photos and a video tutorial.
My favorite cornbread recipe has become a favorite of hundreds of readers, too. It’s tender, buttery, and—the best part of all—it’s NOT dry. It’s also supremely versatile. Bake the cornbread in a skillet or a regular baking pan, or bake it directly on top of chili like I do in my cornbread chili casserole. It’s a quick, easy, and satisfying side dish. And today I’m sharing how to make a muffin version.
One reader, Sandra, commented: “Best cornbread muffins I have ever made! Not too sweet. Beautiful light texture and perfectly moist… I added 2 large seeded chopped jalapeño peppers. The batter produced 12 lovely muffins. I will be making these frequently! Winner! ★★★★★“
One reader, Parks, commented: “Easy recipe to follow, quick to make, and turned out fabulously! Moist in the middle, crunchy on top, and delicious. I made them to accompany chili. Will add this recipe to my regulars. ★★★★★“
These Cornbread Muffins Are:
- Buttery and slightly sweet.
- Moist & tender, not dry in the least.
- Easy to make—no mixer needed!
- A delicious side dish for so many meals. Or just a tasty snack!
Important Ingredients (& Why You’re Using Them)
- Butter: Butter is one of the main flavors in this cornbread muffin recipe. Cornbread without butter can taste like it’s missing something.
- Oil: Unlike in my regular cornbread, I add a little oil to the muffin batter. The oil lightens up the crumb and helps prevent the cornbread muffins from being too crumbly.
- Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist. If you’re interested, I have plenty more on this topic in my Baking with Buttermilk post (including a DIY buttermilk substitute recipe).
- Cornmeal: Equal parts cornmeal and flour makes for the BEST cornbread muffins. With 1 cup of cornmeal, you get lots of flavor, plus crisp-crunchy edges.
- Brown Sugar & Honey: Just enough to sweeten and add flavor, without making these taste like dessert.
You’ll also need flour, baking powder, baking soda, salt, and an egg.
Cornbread Muffins Batter: Fill It High!
The batter for these cornbread muffins comes together quickly with just a couple bowls and a whisk. It’s very thick, so you can fill the muffin liners all the way to the top without risking over-spreading (…into mushroom-looking muffins).
Don’t over-mix; you want to stir until just combined.
Success Tip: Bake the muffins for 5 minutes at 425°F, then reduce the temperature to 350°F for the remaining bake time. This initial high oven temperature lifts the muffin top up quickly and creates a tall, crusty cornbread crown. The best! I use this trick for my base muffin recipe and pretty much all muffin recipes I develop and publish.
Optional Add-ins
These buttery-moist cornbread muffins are delicious all on their own, but add-ins are welcome here, too! Try jazzing them up with:
- Shredded cheese: 3/4 cup of cheddar, monterey jack, or pepper jack cheese all taste great in these corn muffins.
- Corn: 1 cup of cooked or canned (and drained) corn kernels amp up the sweet corn flavor and introduce another texture to the muffins. I always include corn in this skillet cornbread recipe.
- Scallions: 1/4 cup of chopped spring green onions are a wonderful addition here, as well.
- Bacon: Crumble or chop 6 strips of cooked bacon and add to the batter for a cornbread muffin that would taste incredible alongside eggs, quiche, or frittata for brunch.
- Jalapeño peppers: Spice things up a bit with 1–2 chopped jalapeños. I LOVE these.
And of course, homemade honey butter is always fantastic with cornbread muffins.
Serve Cornbread Muffins With…
- Sweet Potato Turkey Chili
- Cilantro Lime Chicken
- Light Chicken Corn Chowder
- Slow Cooker Chicken Chili
- Sweet Chili Chicken
- Maryland Crab Soup
Cornbread Muffins
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
You can make these cornbread muffins plain, or add chopped jalapeños or any of the other optional add-ins listed in the Notes below. Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish.
Ingredients
- 1 cup (120g) cornmeal (fine or medium ground)
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 2 Tablespoons (30ml) olive oil or vegetable oil
- 1/4 cup (50g) packed light or dark brown sugar
- 2 Tablespoons (43g) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature*
- optional add-ins: 1–2 chopped jalapeño peppers (or see Note below)
Instructions
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. Set pan aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid over-mixing.
- Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16–17 minutes. The total time these muffins should be in the oven is about 21–23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
- Remove muffins from the oven and allow to cool in the pan for 5 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze baked cornbread muffins for up to 3 months. Allow to thaw overnight in the refrigerator and reheat in the microwave.
- Special Tools (affiliate links): 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowl | Whisk | Silicone Spatula
- Buttermilk: Buttermilk is required for this recipe. If you don’t have any, you can make a DIY buttermilk substitute by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower fat or nondairy milk in a pinch.
- Jalapeño: The heat cooks down in the oven. For mildly spicy muffins, use 1 jalapeño. For medium, use 2. Jalapeño seeds have the most heat, so add them to the batter for extra heat. I leave out the seeds in the batter.
- Other Add-Ins: Fold any of the following into the batter after you combine the wet and dry ingredients. Shredded cheese: 3/4 cup of cheddar, monterey jack, or pepper jack cheese. Corn: 1 cup of cooked or canned (and drained) corn kernels. Scallions: 1/4 cup of chopped spring green onions. Bacon: Crumble or chop up 6 strips of cooked bacon.
- Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchy crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.
- Why the initial high temperature? Like I instruct for most of my muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops, then the centers will bake during the lower temperature bake time.
- Mini Cornbread Muffins: This recipe yields around 30 mini cornbread muffins. Bake at 350°F (177°C) for around 10–12 minutes.
Reader Comments and Reviews
I made these in my 9in cast iron skillet and left it in for 25 mins and it came out perfect! I used 2 jalepenos full seeds and did not feel it was too spicy accompanied by honey butter and this is a perfect supporting dish to a hearty spicy chili.
They were great! Thank you! I tried probably 3-4 other cornbread recipes before stumbling on yours and now it’s the only one I make 🙂
Hi Sally,
I’m planning to make these and your “My Favorite Cornbread” tomorrow – can I make these in an 8×9 baking pan and put them at the same oven temperature as the other cornbread recipe?
Hi Anna, Yes these muffins should fit in a 8 inch square pan instead. I hope you love both recipes!
A winner! We have a ton of jalapenos growing in our garden, so I was looking for recipes in which to use them. Found this recipe, quadrupled the number of jalapenos, and they are delicious! Cooking tends to make the peppers more mild, so the muffins were perfect for our tastes. Texture was rich, a little crumbly, nice and moist. Will be making a lot of these to freeze to use over winter. Yum!
Thank you Sally!
I just made these for the first time and they are amazing!
Far better then the WAWA ones and much, much healthier!
The only think is that I was able to get 12 not 14…weighed out all the ingredients and used a 12 count pan as you suggested. Any suggestions how to get the maximum 14? Oh and I filled them to the rim as well…
Hi Melissa, I’m so happy you enjoyed them! If they turned out amazing, you did everything right! A slight variation in pan sizes between brands can account for the different yield. To get 14 you can always just fill each one a bit less next time you make them if using the same pan.
Made these as mini-muffins for Thanksgiving without the jalapenos. Followed recipe with no substitutions. Came out well. They were tasty, but seemed to be missing a little of something, but not sure what. I’d like to try them as large muffins with the change in baking temperature to see if that would make the difference.
Hi! These look amazing, would it be possible to bake this in a cast iron skillet? If so, would you recommend a different temperature or bake time?
Hi Veronica, I recommend following my recipe and instructions for my skillet cornbread (and feel free to add jalapeno if you wish!): https://sallysbakingaddiction.com/honey-skillet-cornbread/
Just out of the oven and they are fantastic. The batter was beautiful and light. I added two jalapenos, put the seeds in, ’cause I love ’em. I used honey. Yup Becky, 12 perfect muffins. Thank you Sally!!!
This is an excellent recipe with just the right amount of sweetness – the brown sugar must be the key. I omitted the jalapenos only because I don’t care much for them. I, too, used agave syrup in place of honey and the yield was twelve perfect muffins.
Very excited to try this! 🙂 For the mini muffin version, do I still do the 5 minutes at 425 first, before reducing to 350?
Hi Laura! No, I recommend baking mini cornbread muffins at 350F the whole time.
I love cornbread, but often find it dry, and after that first slice with butter, I usually dont eat anymore. This recipe is so absolutely delicious. They are moist, and perfectly seasoned. Not too sweet, and just spicy enough to be perfect with 2 jalapenos. My batter made 12 perfectly, and the second cooking time was more like 13 minutes, as my oven runs a little hot. This is my go to recipe now. They were even great rewarmed the next morning for breakfast with a sausage patty and egg. They will be great with chili too.
Sally hi, I want to prepare these muffins gluten free. What can I use instead of wheat flour
Hi Etty! I don’t have much experience baking gluten free, but a cup-for-cup GF flour should work well.
Absolutely loved these cornbread muffins! I’m not a fan of spicy foods but went ahead and used 2 jalapenos, and the flavor was perfectly balanced. I didn’t have any milk so I used Greek yogurt. Will definitely make these again and again!
Can I make this recipe in a glass 9 x 13 baking dish to bring to work? We’re having a chile contest and I thought this would be great to go with the chile.
Hi Kruptyna! I recommend doubling the recipe for a 9×13 inch pan.
Hi Sally – made these last night without the peppers. I had no milk in the house so used 0% yoghurt. They were absolutely amazing! Thanks so much for another great recipe!
Oh Sally, your recipes never cease to amaze me. My husband is OBSESSED with this recipe now. I can’t wait to give my toddler one of the ones I made without jalapenos in the morning. Definitely becoming a staple in our house!
These are great — however, I have only ever gotten 10 or 11 muffins out of one batch, definitely not 14. And that’s when I fill the tins to about a quarter inch below the top of the tin.
Sally – I’m originally an Oklahoma gal – I know my way around some cornbread. I *love* these muffins they’re so tender and moist and just my kinda sweet with the heat!! I made a mix of regular sized and minis. This must be the 9th or 10th recipe of yours I’ve tried since discovering your site in September. I love your recipes thank you for all the great instructions and tips :*)
Can I make these as jumbo muffins? How would I adjust the cook time without having them burn? Thank you Sally!
Hi Katy! Yes. For jumbo muffins bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 22ish minutes.
Hi Sally,
This is such a great, easy recipe. I have made these cornbread muffins three times already. They are absolutely irresistible and very moist. I can eat these for breakfast, lunch or dinner. Another great job! 🙂
These are incredible! I have made these twice this week. I didn’t have honey so used agave and I added kernels from one cob of corn and a little shredded cheese. I love your website and have made so many of your recipes. Your biscotti are another favorite of mine. Thanks so much for sharing your recipes.
Hello, Can I leave out all of the brown sugar and maybe and maybe sub with more honey or maple syrup? I can’t wait to try these!
Hi Angela! I have since tried them that way (I used honey) and they’re great!
Oh my goodness! This is my first time attempting to bake anything cornbread and this recipe is PERFECT! I love love love the sweet with the spice of the jalapeño! I added 2 jalapeños and was skeptical it would be too spicy but it wasn’t at all. This is the perfect recipe and I will recommend to others and for sure make again!!!
I made those yesterday, they were light and delicious. This is the third recipe that I have used for cornbread, and by far the best. Thanks!
Just sampled one warm out of the oven. DELICIOUS, will be THE Cornbread Muffin recipe I go to. Used 1 large fresh Jalapeño and a sprinkling of Red Chili Flakes for extra kick and colour, added a large handful of grated cheddar, sprinkled more on top before baking. Your method of baking 5 min at a high temperature first really gives the muffin that lovely crispy crust especially with the cheese on top. Thank you once again for another great recipe Sally!
what about adding cheese, seems only logical!? how much would you add?
Add up to a cup of shredded cheese. Enjoy!
WHAT!!! Sally – no joking here- my husband and I were out to dinner at Harvest (In Glen Mills) and he had braised short ribs that came with jalapeño cornbread that was soaked or dipped in honey and my family was all asking me to try to recreate it!!! It was AMAZING! And then I come home and see this on your blog!! My family will be so excited!!! 😀 thanks!!!
Oh yum!! My sister made these for us, and I don`t even like jalepenos, but they were great!!! She used 2 without the seeds and it had just the right amount of kick for us… totally balanced by the tender sweet muffin. This will be my new go to corn bread recipe. Thank you Sally!!
Hi Sally! Here are the cornbread muffins just as you promised, I am just a bit confused! Are these sweet muffins to eat with coffee? Jalapenos with coffee? Or do I just leave them out? I’ve been looking for a sweet corn muffin recipe for ages but am really confused by the jalapenos!!
They are kind of sweet. More like savory with a little sweet. You really can’t taste the jalapeños. Just a slight amount of spice. And yes you can leave them out! You can serve these as a side dish for dinner as well.