These cornbread muffins are the perfect balance of savory and sweet.
They’re packed with texture from corn kernels and sweetness from honey. They’re moist, delicious, and irresistible!
Plus, this Southern favorite is ready in just 30 minutes!
Perfect alongside a hearty stew or just by themselves, they add that homemade feel to your meals.
Why You’ll Love These Cornbread Muffins
Here’s why you’ll reach for these cornbread muffins again and again:
- They’re sweet and savory. These muffins are a perfect blend of sweet corn and slightly savory batter.
- They’re easy to make. Just mix, bake, and they’re ready to serve. Enjoy homemade goodness in just 30 minutes!
- They’re the epitome of comfort food. They’re the heart of comfort eating. Soft, warm, and delicious, these muffins are like a hug in every bite. They’re perfect any time you need a little comfort.
Ingredients
Gather these ingredients to get started:
- All-Purpose Flour – It serves as the foundation, giving structure to your muffins.
- Fine Yellow Cornmeal – It offers that classic cornbread taste and texture.
- Granulated Sugar – Just enough to sweeten the batter without overpowering the corn’s natural flavor.
- Baking Powder & Baking Soda – These leavening agents ensure your batter rises to fluffy muffins.
- Salt – A pinch to enhance all the flavors and tie them together.
- Large Egg – The binder that holds everything together. It also adds richness.
- Melted Butter – It brings moisture and richness to the muffins.
- Whole Milk – It adds creaminess to the batter, ensuring your muffins are moist.
- Honey – An optional sweetener for an extra touch of natural sweetness.
- Corn Kernels – They add a delightful burst of texture and real corn bits in every bite.
How to Make Cornbread Muffins
Here’s your guide to making Southern cornbread muffins:
1. Prep the oven and tin. Heat your oven to 400 degrees Fahrenheit. Grease or line your muffin tin.
2. Combine the dry ingredients. Mix the flour, cornmeal, sugar, baking powder, baking soda, and salt in a big bowl.
3. Whisk the wet ingredients. In another bowl, whisk together the egg, melted butter, milk, and optional honey.
4. Mix the wet with the dry. Pour the wet mix into the dry, stirring until they’re just combined. Be careful not to overmix.
5. Fold in the corn. If you’re adding corn kernels, now’s the time to gently mix them in.
6. Fill and bake. Distribute the batter into the muffin cups, filling each to about 3/4. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let them cool and enjoy. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Tips for the Best Cornbread Muffins
Follow these tips and your cornbread muffins will turn out fluffy and flavorful every time.
- Choose your cornmeal wisely. Use fine or medium-ground cornmeal for the best texture. It’s crucial for that classic grainy feel. Avoid corn flour or masa harina.
- Don’t overmix! Once you combine wet and dry ingredients, mix just until blended to keep the muffins tender.
- Strive for measuring perfection. It’s key in keeping the muffins from becoming dry or crumbly. Stick to the measurements and measure the ingredients accurately, preferably with a scale.
- Give them a kick. Mix in diced jalapeños or green chilis for a savory kick.
- Have fun with add-ins. Cheddar cheese and fresh herbs add exciting flavors and textures.
- Work some skillet magic. Try baking the batter in an 8-inch cast iron skillet, following similar baking times.
How to Store, Freeze, & Reheat
Here’s how to make your homemade Southern cornbread muffins last:
To Store: Keep leftover muffins in an air-tight container at room temperature. They’ll stay good for up to 3 days.
To Freeze: Store the muffins in an air-tight container or a sealable bag, and they’ll last for 3 months. Thaw them on the countertop for a few hours when you’re ready to enjoy.
To Reheat: Warm them up in the oven at 350°F wrapped in foil until heated. If you’re in a hurry, a quick zap in the microwave at 50% power for 30-45 seconds will do the trick.
More Cornbread Recipes
Cornbread Muffins (Sweet & Moist)
Course: SnacksCuisine: American12
servings15
minutes20
minutes45
minutesYou’ll flip for these easy cornbread muffins! They have the perfect amount of sweetness, and the recipe comes out moist and perfect every time.
Ingredients
1 cup all-purpose flour
3/4 cup fine yellow cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/3 cup melted butter
1 cup whole milk
1 tablespoon honey, optional
1/2 cup frozen corn kernels (thawed) for added texture, optional
Instructions
- Preheat the oven to 400°Fahrenheit (200°Celsius) and grease a 12-cup muffin tin. You can use cupcake liners if you like.
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients: egg, melted butter, milk, and honey (if using).
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Don’t overmix!
- Gently fold in the thawed corn kernels, if using.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra sweetness, sprinkle the tops of the muffins with some coarse sugar before baking.
- Don’t overmix. Once you combine wet and dry ingredients, mix just until blended to keep the muffins tender.
