Light and fluffy cornbread muffins with a deliciously sweet flavor. So easy to make and tastes amazing with chili, soup and all your favorite comfort meals.
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Perfect Muffins for Fall
These muffins are one of my favorites to make during the fall. They’re perfect to bring to a get together or to serve along with a big bowl of homemade chili. While I also love a giant slice of cornbread, I find the muffins are easier for grab and go.
These cornbread muffins are sweet, fluffy, moist and tender. They’re super easy to make and you can whisk up the batter in no time at all. They taste great year round, but we especially love to enjoy them during the fall and winter with all types of soup and comfort food.
For serving, I love adding a little bit of butter and honey or cinnamon butter on top too. If we have leftovers, I love to toast them up to make cornbread croutons for my favorite cornbread salad. So delicious and always a crowd pleaser!
With just a few pantry staples, you can have sweet cornbread muffins to serve as a side or the main event.
Find the full printable recipe with specific measurements below.
- Yellow cornmeal: The key ingredient that gives cornbread its corny flavor and texture.
- Milk: I like to use 2% to add a little extra fat but still keep things light.
- Honey: This provides a little extra sweetness with a bit of depth.
- Eggs: The binder that brings all the other ingredients together.
- Flour: All-purpose flour gives these muffins their structure and keeps the crumb tight.
- Sugar: Granulated sugar adds just the right amount of sweetness, but you can cut in half if you like your cornbread a bit more savory.
- Baking powder: This leavener makes the muffins rise and keep them from being too dense.
- Salt: I love to add a little salt to help balance the sweetness.
- Butter: Melted butter added right at the end makes the muffins moist and a bit nuttier.
Favorites to Spread on Top
These muffins taste amazing warm with any of the below spread on top. My personal favorites are butter, honey or cinnamon butter. Seriously so yummy!
How to Make Cornbread Muffins
- Batter. Fill a measuring cup with 3/4 cup milk, then whisk in the eggs and honey. In a separate large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Pour the milk mixture into the flour mixture and stir just until combined. Then mix in the melted butter (don’t over mix).
- Fill. Pour the batter into a greased 12-cup muffin pan, so that each cup is about 3/4 full.
- Bake. Bake in oven at 350°F for about 17 to 20 minutes, or until the tops are golden. Poke a toothpick in the center of one of the muffins to make sure it comes out clean. Then remove from oven and let cool slightly before serving.
Cooking Tips + Variations
- Make sure to use a good amount of nonstick cooking spray so the muffins don’t get stuck to the muffin tin.
- Use a medium cookie scoop to evenly fill each muffin cup with batter (it should be 3/4 of the way full).
- This recipe is forgiving, you can cut the sugar in half if you prefer them not as sweet.
- For more savory Mexican cornbread muffins, cut out the sugar and try adding in 1/2 cup shredded cheddar cheese and chopped green chiles or jalapeños. You could also add in 1/2 cup creamed corn.
- Turn these into corn dog muffins by adding a hot dog in the center of each. My kids love this version!
- Make cornbread croutons or cornbread stuffing with any leftovers that you need to use up.
Yes, you can make these muffins up to 2 days ahead of time. Just wrap them in plastic wrap and foil and keep them in an airtight container at room temperature or in the fridge
Great question! As I mentioned above, I love these muffins with homemade chili, but they are also so good with turkey meatloaf, slow cooker ribs, ham and bean soup, or all on their own.
Freezing + Reheating
These muffins hold up great in the freezer. Once they’ve cooled, wrap them individually in foil or place in a freezer bag. They’ll keep in the freezer for up to 2 months. When ready to enjoy, let them thaw in the fridge overnight or at room temp until they’re no longer frozen. Then re-wrap in foil and place in the oven at 350°F until warmed throughout.
A favorite way to serve these is along with slow cooker jambalaya or seafood stew!
Serve Muffins with
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Cornbread Muffin Recipe
- ¾ cup milk , I used 2%
- ⅓ cup honey
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- ½ cup salted butter , melted and cooled slightly
For serving: Butter and honey
- Preheat the oven to 350°F. Butter or spray a 12-cup muffin pan with nonstick spray or line with paper liners.
- In a large measuring cup or small bowl, whisk together milk, honey, and eggs.
- In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt. Add in the milk mixture and stir just until combined. Stir in the melted butter, being careful not to overmix.
- Pour batter into muffin pan, about 3/4 way full. Bake 17 to 20 minutes, or until muffin tops are nice and golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack slightly before serving.
- Best served warm with a little butter and honey, if desired, on top.
- To freeze: Let cool completely, then wrap in aluminum foil or place in a freezer bag. Store in freezer for 1-2 months.
- Thawing: Place in refrigerator overnight or thaw at room temp until soft and fluffy (no longer frozen).
- Reheating: Re-wrap in aluminium foil and place in oven at 350°F until warmed throughout.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Fluffy inside, crispy edges and so easy to make. My search for the perfect muffin stops right here.
The best news! So glad you loved them so much, Kellie :)