If you’re on the hunt for the perfect blend of golden sweetness and just a little rustic crunch, these Cornbread Muffins are about to become your new best friend. Soft in the center with crisp edges, these muffins strike the ideal balance between savory and sweet, ready to brighten any meal from Sunday brunch to weeknight chili night. Easy to whip up with pantry staples, they make a cozy, comforting treat that never disappoints—whether enjoyed straight from the oven with a pat of butter or tucked into a picnic basket for a sunshine-filled afternoon.
Ingredients You’ll Need
This recipe celebrates the beauty of simplicity—each ingredient has a purpose, blending to create the wonderful flavor and unmistakable color you crave in Cornbread Muffins. Don’t be tempted to swap or skip; these building blocks make all the difference!
- Yellow Cornmeal: Creates that classic cornbread texture with a welcoming golden hue.
- All-Purpose Flour: Balances out the cornmeal for a softer, fluffier crumb.
- Granulated Sugar: Adds just the right amount of sweetness without becoming dessert-like.
- Baking Powder: Lifts the batter, ensuring tall, tender muffins every time.
- Salt: Enhances all the flavors and prevents the muffins from tasting flat.
- Whole Milk: Infuses richness and keeps the muffins moist, never dry.
- Unsalted Butter (melted): Brings depth and that irresistible buttery finish.
- Vegetable Oil: Keeps things extra moist, making these muffins wonderfully tender even days later.
- Large Eggs: Bind everything together and give your muffins their airy structure.
How to Make Cornbread Muffins
Step 1: Prep Your Muffin Pan
Start by preheating your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or, if you prefer that signature crisp crust, generously grease the cups with cooking spray. This step ensures your Cornbread Muffins pop right out of the pan and maintain their perfect shape.
Step 2: Mix Dry Ingredients
Grab a large mixing bowl and whisk together the cornmeal, flour, sugar, baking powder, and salt. Give this mixture a quick stir to ensure everything is well incorporated—this helps with an even bake and avoids any pockets of baking powder.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the milk, melted butter, vegetable oil, and eggs. Whisk until smooth. The combination of butter and oil makes the muffins rich and soft, while the eggs add that essential lift for beautifully domed tops.
Step 4: Combine Wet and Dry
Pour the wet ingredients right into the bowl with your dry mixture. Stir gently—just until everything is combined and no streaks of flour remain. This is key: overmixing will make your Cornbread Muffins tough rather than tender.
Step 5: Fill the Muffin Cups
Evenly divide the batter among your muffin cups, filling each about two-thirds full. This gives the muffins room to rise without overflowing. At this point, if you want to jazz them up, you can fold in a handful of shredded cheddar or chopped jalapeños just before scooping.
Step 6: Bake to Golden Perfection
Slide your pan into the oven and bake for 15-18 minutes, until your kitchen smells heavenly and a toothpick inserted in the center of a muffin comes out clean. Let them cool in the pan for a couple of minutes, then transfer to a wire rack—they’re delicious warm, so resist the urge to wait too long!
How to Serve Cornbread Muffins
Garnishes
Treat your freshly baked Cornbread Muffins to the classic finishing touch: a generous slather of salted butter or a drizzle of golden honey over their warm, crackly tops. For a dash of color, scatter on some fresh chopped chives or parsley right before serving.
Side Dishes
These muffins team up beautifully with all kinds of comfort fare—think smoky chili, hearty soups, or barbecue. They’re also perfect at breakfast beside scrambled eggs and sausage, mopping up any delicious drizzles on your plate.
Creative Ways to Present
If you’re hosting or packing a picnic, wrap each muffin in parchment and tie it with twine for a rustic touch. Alternatively, slice your Cornbread Muffins in half and grill them briefly for a toasty, caramelized edge that’s simply irresistible.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cornbread Muffins (lucky you!), let them cool completely before storing. Pop them into an airtight container and they’ll stay delicious at room temperature for two days, or in the fridge for up to a week.
Freezing
To freeze, arrange muffins in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top bag. They’ll keep their flavor and texture for up to two months—always handy for unexpected guests or last-minute cravings!
Reheating
Bring your Cornbread Muffins back to life by warming them in a 300°F (150°C) oven for about 10 minutes, or give them a quick zap in the microwave for 20–30 seconds. Top with butter or honey and you’re back to fresh-baked bliss.
FAQs
Can I make these Cornbread Muffins gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. Check your baking powder label as well to make sure it’s gluten-free, and you’ll enjoy all the same great flavor and texture.
What can I add to make them more savory or spicy?
Try mixing in a half cup of shredded sharp cheddar, a handful of chopped scallions, or a quarter cup of diced jalapeños. These additions will infuse the Cornbread Muffins with extra depth and a delicious little kick.
Do I have to use both butter and oil?
That blend really gives these muffins their ultra-tender crumb and rich taste, but if you’re out of one, you can use all of either butter or oil. Just know the muffins might be a touch less rich or moist depending on your swap.
How do I know when Cornbread Muffins are done?
A toothpick inserted into the center should come out clean or with only a few moist crumbs. The tops will be lightly golden, and the muffins should spring back lightly to the touch.
Can I make mini muffins with this recipe?
Yes! Scoop the batter into a mini muffin pan and reduce the baking time to about 9-12 minutes. Keep a close eye, as smaller muffins bake up quickly and are perfect for bite-sized snacking.
Final Thoughts
There’s just something magical about freshly baked Cornbread Muffins—they’re simple, quick, and guaranteed to bring big smiles to the table. Give them a try, and soon you’ll be whipping these up for all your favorite meals, sharing their warmth and golden goodness with family and friends.
Print
Cornbread Muffins Recipe
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Cornbread Muffins are a classic Southern treat that are easy to make and perfect for any meal. With a slightly sweet flavor and a tender crumb, these muffins are great on their own or with a pat of butter and honey. Try adding cheddar cheese or jalapeños for a savory twist!
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and prepare muffin pan.
- Mix Dry Ingredients: In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together milk, melted butter, oil, and eggs until smooth.
- Combine Batter: Pour wet ingredients into dry ingredients and stir until just combined.
- Bake: Divide batter into muffin cups and bake for 15-18 minutes until done.
- Cool and Serve: Let muffins cool before serving with butter or honey.
Notes
- For extra flavor, add cheddar cheese or jalapeños before baking.
- Muffins can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
