If you’re on the hunt for a comforting, golden, and delightfully easy side, Cornbread Muffins are about to become your new go-to. With a crisp top, moist crumb, and buttery sweetness in every bite, these muffins strike the perfect balance between classic Southern nostalgia and weeknight practicality. They whip up in minutes with pantry staples and are the kind of treat you’ll want to snatch fresh out of the oven—heavenly warm, slathered with butter, and with just the right hint of sweetness to pair well alongside soups, stews, or chili. Let’s dive in and make Cornbread Muffins part of your regular rotation!
Ingredients You’ll Need
The beauty of Cornbread Muffins comes from just a handful of simple ingredients, each playing its part to achieve that signature flavor, golden hue, and tender texture. Here’s why you need every component in this recipe.
- Yellow Cornmeal: The heart of Cornbread Muffins, giving them their classic color and crumbly texture.
- All-Purpose Flour: Adds necessary structure and balances the cornmeal for a soft muffin.
- Granulated Sugar: Lends a gentle sweetness that enhances the corn flavor without making it dessert-like.
- Baking Powder: Ensures your Cornbread Muffins rise high and fluffy every time.
- Salt: Just a pinch wakes up all the flavors and brings everything together.
- Whole Milk: Adds richness, moisture, and helps bind the batter together.
- Unsalted Butter (melted): The foundation of that irresistible buttery flavor in each bite.
- Vegetable Oil: Keeps the Cornbread Muffins extra tender, never dry.
- Large Eggs: Help bind the ingredients and provide structure for a muffin that holds together beautifully.
How to Make Cornbread Muffins
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 400°F (200°C). While the oven heats, line a 12-cup muffin tin with paper liners or give it a light greasing with oil or butter. This step ensures your Cornbread Muffins release perfectly every single time, and that lovely golden edge forms as they bake.
Step 2: Mix the Dry Ingredients
In a roomy bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Making sure these dry ingredients are thoroughly combined now means every bite will be just as delicious as the last, with no clumps or uneven flavor.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk up the milk, melted butter, vegetable oil, and eggs until completely smooth. This quick step creates a rich, creamy base that will keep your Cornbread Muffins moist and flavorful from the first bite to the last crumb.
Step 4: Combine and Stir
Pour the wet ingredients into the bowl of dry ingredients and gently stir together until just combined. Resist the urge to overmix—this is the trick for tender Cornbread Muffins! If you’re adding cheese or jalapeños for a savory twist, gently fold them in at this point.
Step 5: Fill and Bake
Evenly divide your batter among the prepared muffin cups, filling each about two-thirds full to allow room to rise. Slide the pan into your hot oven and bake for 12–15 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack—this short wait helps them set and makes removal easier.
How to Serve Cornbread Muffins
Garnishes
A pat of butter melting into a warm Cornbread Muffin is unbeatable, but you can also drizzle on honey or a spoonful of jam for an extra treat. Sprinkle with chopped fresh herbs like chives or parsley if you’re feeling fancy, or a pinch of flaky sea salt for contrast.
Side Dishes
Cornbread Muffins are the perfect partner for a hearty bowl of chili, stew, or soup. They also fit right in at a barbecue, alongside ribs or grilled chicken, and pair beautifully with a crisp salad for lunch. Their versatility lets you get creative with pairings!
Creative Ways to Present
If you want to wow your guests, serve Cornbread Muffins in a basket lined with a colorful napkin, or top each muffin with a dollop of whipped honey butter. Mini muffins make a fun appetizer and can even be split and used as sliders for pulled pork or sandwiches at your next get-together.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Cornbread Muffins in an airtight container at room temperature for up to two days. Their tender crumb stays just right, and they’re always ready for that spontaneous snack or quick breakfast on the go.
Freezing
Yes, Cornbread Muffins freeze beautifully! Just wrap cooled muffins individually in plastic wrap or foil, then tuck them into a freezer bag. They’ll be good for up to one month—perfect for meal planning or when you want homemade comfort in a hurry.
Reheating
To refresh your muffins, simply warm them in a 300°F (150°C) oven for about 10 minutes, or microwave for 15-20 seconds. This brings back their fluffiness and that fresh-baked taste. Just add butter and enjoy!
FAQs
Can I use a different type Side Dish
Absolutely! While whole milk makes for the richest Cornbread Muffins, you can use 2%, skim, or even a non-dairy milk. Just keep in mind that the texture may be a bit less rich with lower-fat or plant-based options.
How do I make my muffins extra moist?
For even moister Cornbread Muffins, don’t overbake them and be careful not to overmix the batter. The combination of butter and oil in this recipe helps keep them tender, so no need for any extra tweaks!
What mix-ins work best for these muffins?
Shredded cheddar cheese, chopped jalapeños, or even a handful of cooked corn kernels all turn Cornbread Muffins into something special. Fold them in gently before baking for a fun twist on the classic.
Can I make this recipe in a pan instead of muffins?
You can! Simply spread the batter in a greased 8-inch square baking pan and bake for about 18-22 minutes. Check the center with a toothpick to ensure it’s done, and slice into squares once cool.
Are Cornbread Muffins gluten free?
This version isn’t gluten free, but you can easily substitute a cup-for-cup gluten-free flour for the all-purpose flour. Be sure to use a certified gluten-free cornmeal if needed.
Final Thoughts
If you’ve never baked Cornbread Muffins at home before, you’re in for a real treat. They offer cozy flavor, endless serving possibilities, and are just plain fun to make and share. I hope you’ll give this recipe a try and enjoy every crumb!
Print
Cornbread Muffins Recipe
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These delicious Cornbread Muffins are a perfect balance of sweet and savory, with a moist crumb and golden crust. Easy to make and perfect for any meal!
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 and prepare muffin tin: Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the milk, melted butter, vegetable oil, and eggs until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake for 12-15 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter and honey if desired.
Notes
- Add 1/2 cup shredded cheddar cheese or chopped jalapeños for a savory twist.
- Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
