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 want to make these for thanksgiving but won’t have the oven avaiable to bake them right in time for guests. Whats the best way to reheat them if I make them thr morning of and want to serve warm in the evening?
Hi Tal, you could reheat them in the oven for just a few minutes until warm if you wish, but they are honestly still great at room temperature!
I know this comment is from several months ago; however, I wanted to let you know my experience with these muffins. I must say, first of all they are incredibly delicious and easy to prepare. I have made numerous times and I know without doubt that the muffins are extremely “Freezer Friendly.”
I need to make cornbread muffins for an event and I have 2 people that are gluten free. Does this recipe work with GF flour?
Hi Abby, we don’t have much experience baking gluten free, but a cup-for-cup GF flour should work well.
In response to a question about GF: First, Sally, THANK YOU! With your recipes and tips I’ve rediscovered my love of baking! I have only made your recipes gluten free. We use Bobs Red Mill GF 1 to 1 baking flour. No one believes they’re eating GF!
Great basic corn muffins! I followed directions to a T but instead of adding salt I used salted butter (which 1 stick is about 1/4 teaspoon) The batter just made it to fill 12 muffin tin. I only had 1/2 cup buttermilk, but I also have powdered buttermilk, (which I keep on hand) which I made a half cup of and used them together. It tastes just right.
Excellent muffins. Crunchy top and moist inside. I didn’t have buttermilk so I improvised by using sour cream and a couple of big spoonfuls of Heluva Good Dip. Baked in 6 jumbo muffin tins for the initial 5mins at 425° then at 350° for 18 mins. My hubby who said he didn’t really like cornbread, loved them. We had it with chili for Grey Cup Sunday. Thank you, Sally. Always great recipes.
Delicious! I was very pleased with these muffins; however, we like our cornbread a bit sweeter. Would it be better to increase the brown sugar, honey, or both?
Hi Beth, you could add a couple Tablespoons of brown sugar, and a Tablespoon of honey. Those additions will help.
I’ve been making your Favorite Cornbread recipe for a few years now, and my whole family loves it. Have made these muffins 3 times, and I think I like these even better. The first time I did use paper liners, but the muffins really stuck to them, as a few others have mentioned. The next 2 times I did not use liners and instead just buttered the muffin pan –it really doesn’t take long — and they did not stick at all, nor were they crumbly. Love the crispy edges and the subtle flavor difference from the addition of the olive oil.
Love your site for so many things although these tasted so bland. I am sure I added salt. Wondering if there should be more?
Hi Pam, we’re so sorry you didn’t enjoy these muffins. Did you omit the honey or sugar by chance? You can certainly try adding a bit more salt to your liking, or try any of the add-ins suggested in the recipe notes. Thank you for giving these a try!
I have eaten this recipe prepared by someone else and am excited to make it myself. Have you ever tried it as mini muffins? Would they work or be too crumbly?
Hi Madi, see recipe Notes for mini muffin directions.
If I were to leave the honey out of this recipe, would I need to adjust the liquids or add additional brown sugar for sweetness? Thank you, I love your site.
Hi Kolina, you can omit the honey if you wish with no other changes. Or, you could use maple syrup in its place.
Maybe it was me, but these weren’t very good. It seemed they didn’t have enough salt.
I love your muffin recipes and this was no exception but they’re too crumbly despite my following recipe to the letter. Would adding another egg help with that? I couldn’t butter them because they crumbled apart
Hi Victoria, these are definitely crumblier than our traditional muffins, but we’re these overbaked by chance? That could be why they seemed excessively crumbly. Instead of adding another egg, you can try reducing the bake time by just a bit next time. Thanks for giving these a try!
These were delicious! Much better and less grainy than the box mix. Well worth the effort. But as another reviewer mentioned, they stuck to the paper liners. Couldn’t peel the liners off at all. Had to eat them out of the liners with a fork.
Try parchment liners – they work much better and don’t stick.
This recipe is amazing. I am going to a big Thanksgiving potluck and I am making2 dozen of these to bring. Great with nothing on them.
Has anyone tried plain Greek yogurt as a buttermilk substitute? The milk with vinegar sub doesn’t work for me because, like buttermilk, I don’t have whole milk on hand either. Since sour cream is suggested, I’m thinking Greek yogurt has a very similar consistency. I have this on hand all the time. It is also nonfat but still very thick and creamy.
Hi Sabrina, great question! We recently tested several recipes with multiple buttermilk substitutes, which you may have already seen. We did not specifically test the cornbread muffins with yogurt, but we think it would probably be fine. It may not have the exact same taste and texture as if you made the recipe with buttermilk, but we think they will be perfectly edible! You could also try using half yogurt and half skim milk, if that is what you have on hand. Hope the muffins turn out well for you!
Help! I accidentally mixed 2 cups COCONUT flour and 2 cups all purpose flour…i’ve googled recipes so I can use up the flour but only got substitutions. Do you have a recipe that uses equal parts of both flours?
Thanks in advance
Hi Ida, I do not have a recipe using half all-purpose and half coconut flour. I would love to offer suggestions, but I do not have enough experience with coconut flour. I’m so sorry I can’t help.
Hi Ida. You know the best recipes were made by mistake….use it to make a coconut cake or muffins. I am sure it will be delicious
I would put the flour mix in a ziplock bag and put in the refrigerator….
I often substitute different flours as I have Almond, Whole wheat and All-purpose…
I just use a third of each….I recently made Peach Muffins with 3/4 cup of each ….
They came out nice and tender…
Do I use self-rising cornmeal? Or is
there such a thing as all purpose (plain) cornmeal?
Hi Angie, we use regular cornmeal—not self-rising.
These were perfect. Baked up perfectly at 21 minutes (total). Right amount of sweetness. Moist. And I love muffins because cornbread does not last long on the counter and muffins can easily be popped in the freezer!
Can I use this recipe to make 6 jumbo muffins?
Hi Eileen, absolutely! 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. It will make 5-6 muffins.
I absolutely love the cornbread version of these & am going to stick with that after making the muffins twice. The flavor is just as fantastic, but each time they were crazy crumbly, despite the addition of oil. They also stuck a *lot* to the liners. As wanted to mention that the second time around, I forgot to bake them at 425 for the first five minutes, and yet the muffins were much taller than the first batch. Go figure!
Sally… these are fantastic! No surprise, though. All of your recipes are!
If I use frozen corn, should I thaw it out first?
Hi Laurel, If using frozen corn, thaw and drain well.
We do not like sweet cornbread in our house. Would omitting the brown sugar change the recipe that much?
Hi Susan, you can reduce either the brown sugar or honey. We’ve made these without the honey, and the texture is pretty much the same. Or try halving the brown sugar.
I tried this out and it all came out well except it was super salty. Is the type of salt you use matter? I used pink Himalayan salt. I used the right measurements.
Hi Iwanna, unless otherwise specified, you should use regular table salt in the recipe.
Did this recipe previous call for coconut oil?
Hi Jen, no, it’s always called for butter.
Great recipe! These were light and just sweet enough. I prefer my corn muffins a bit denser. I am wondering about subbing a few T of flour for more cornmeal. Otherwise, maybe whole grain cornmeal would provide a bit more sturdiness.
Hi Jeanette, we’re glad you enjoyed the muffins! We haven’t tried that, but you could certainly do some experimenting. We’d start small and then adjust for future batches, so that it doesn’t get too dry. A few readers have reported using whole grain cornmeal and said it definitely tastes a bit heavier, but that may be what you’re looking for. Let us know what you try!
I love these muffins they were so good that I’m going to make more with different additions. Question… How important is it that the butter be unsalted? I ran out and have a bunch of salted butter. Thanks!!
Hi Olga, you can use salted butter and omit the added salt.
I wrote You already about how good the muffins turned out. Now I must tell You how good they are after being i
I have already written to You to tell You how good Your recipe was. Now I must tell You how good the muffins are frozen and eaten later. They are excellent! I microwaved them perfectly and they were like they came out of the oven! I Thank You again for Your recipe!
The only problem I had with this recipe was this was my first time baking them and after I finished baking them, I ate two of them. And then I ate two more of them! Then I had to force myself to stop and NOT HAVE MORE! They were moist, just the right sweetness, and addictive! This is the recipe that I have been looking for. Thank You so much!
I’ve baked these many times – very easy and very good! I use organic spelt flour instead of all purpose – whole grain adds nuttiness and you can use it in the same amount – and also add jalapenos and chives. Also use less sugar, maybe 2-3 tbsps … I find the cornbread absolutely sweet enough that way.
It would be wonderful if you could add nutritional details – like how many calories per muffin would be extremely helpful.
Thanks for the great recipe!
We’re so glad you’re enjoying this cornbread muffins recipe! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Excellent! A regular treat here!
Thanks