Cornbread Muffins whip up in minutes with buttery, honey-sweet goodness and simple ingredients!
The Best Cornbread Muffins
Cornbread is a southern staple, but it shines brightest during the holidays! A Thanksgiving feast just isn’t complete without golden slices of Cornbread or a bountiful bowl of Cornbread Muffins.
For potlucks, these muffins are a game-changer – easy to pick and perfectly portioned for every guest. Indulge in these delectable treats; they’re sweet, fluffy, crumbly, and bursting with flavor!
Ingredients In Cornbread Muffins
These simple pantry staples make up this delicious side.
- Cornmeal: Use stone-ground cornmeal for a richer flavor.
- All-purpose flour: Helps gives these muffins structure.
- Baking powder & Baking soda: Makes muffins fluffy and tall.
- Salt: Just a small amount makes a big difference.
- Cornstarch: Helps gives you the best, most tender muffins.
- Buttermilk: Room temp buttermilk mixes better and creates a fluffier muffin.
- Egg: Binds the ingredients together.
- Honey & Brown sugar: Sweetens the muffins.
- Melted butter: Make sure butter is at room temp before adding to avoid clumps.
How To Make Cornbread Muffins
- In a large bowl, stir together the dry ingredients.
- In another bowl, mix honey, brown sugar, egg, and buttermilk.
- Slowly stir in the melted butter to the wet ingredients, making sure they’re the same temperature.
- Combine the wet and dry mixtures, stirring just until mixed. Don’t over-stir.
- Spoon batter into greased muffin tins.
- Bake at 350°F for 20 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes before taking out of the tin.
Tips For Success
- Buttermilk Swap: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Wait 10 minutes.
- Mixing: Stir until ingredients are just blended to keep muffins soft.
- Done Check: Insert a toothpick; it should come out mostly clean.
- Extra Ingredients: Add jalapeños, cheese, or corn for a new flavor.
- Butter Tip: Use melted butter that’s cool to avoid lumps.
- Sweetness: Add more or less honey or brown sugar to your taste.
Storage
Storage and Freezing
Keep muffins in an airtight container or sealed plastic bag at room temperature for up to 3 days.
Wrap muffins individually in plastic wrap, then put them in a freezer bag or container. Freeze for up to 3 months.
Serve Alongside
- CrockPot White Chicken Chili a reader favorite!
- Short Ribs tender and flavorful
- Instant Pot Beef Stew beef stew, made fast
- Vegetarian Chili so good, you won’t miss the meat
- Creamy Chicken Chili an easy slow cooker dish
Cornbread Muffins
Whip up these buttery, honey-sweet Cornbread Muffins in minutes with simple ingredients!
Ingredients
- 10 tablespoons melted butter
- 3/4 cup cornmeal (enriched and degermed; I use Albers brand)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 cup buttermilk at room temperature
- 1 large egg at room temperature
- 2 tablespoons honey
- 1/3 cup packed light brown sugar
- 2 tablespoons melted butter, for the muffin tin
Instructions
- PREP: Set out the buttermilk and egg so they reach room temperature; we don't want these cold when using! Preheat the oven to 350 degrees F.
- MELT BUTTER: Melt 10 tablespoons of butter in the microwave until melted. Set aside to return to room temperature. Don't add hot melted butter into the other ingredients — make sure it's at the same temperature as the other wet ingredients.
- DRY INGREDIENTS: In a very large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cornstarch.
- WET INGREDIENTS: In another bowl, mix the buttermilk, egg, honey, and light brown sugar. Whisk until smooth. While whisking, slowly drizzle in the melted (but room temperature) butter. Once the butter is all mixed in, whisk for another 1-2 minutes or until quite smooth and combined.
- COMBINE: Pour all of the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Do not overmix.
- FILL PAN: Melt the other 2 tablespoons butter and, using a pastry brush, coat the insides of all the cavities. You don't need to use all the butter, but grease the entire sides and bottom of the cavities. Fill buttered muffin tins 3/4 full. The batter should fill all 12 cavaties, so divide the batter evenly among them.
- BAKE: Bake for 19-23 minutes (my oven always takes 20 minutes) or until cornbread is lightly browned on the edges and a toothpick inserted into the center comes out clean or with few moist crumbs.
- REMOVE: Remove cornbread from the oven and allow to cool in the pan for 5 minutes. Use a fork or spoon to gently pull out the cornbread and transfer to a wire cooling rack to continue to cool. Be gentle; these muffins are delicate and tender!
Video
Recipe Notes
Storage: Cornbread Muffins are best enjoyed the same day they’re made. If you have leftovers, wrap each muffin individually and store at room temperature for 1-2 days.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 24.3g | Protein: 3g | Fat: 13g | Cholesterol: 48.3mg | Sodium: 33.7mg | Fiber: 0.9g | Sugar: 9.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
If muffin tin liners are used, will the cornbread muffins stick to the paper liners when unwrapped? Want to make for Thanksgiving.
Yes, these stick to liners!
Thank you for your response. I butter my tins.
We are cornbread fanatics at our house. Made your cornbread muffins to go with dinner and everyone said they are the best we ever had! Your tip for buttering the pan was great. They popped right out.
YAYYYY!! I am soo happy to hear this! Thank you for your comment! 🙂
This Corn Bread recipe looks great! I will check it out this weekend since my daughter will be coming home. This will be great along with Chili! Thanks so much !
Hope you and your daughter love it! Thanks for the comment Laurie 🙂
Chelsey,
This Corn brtead