Sweet Cornbread Muffins

These sweet cornbread muffins are light and fluffy muffins with the perfect amount of sweetness! So easy to make from scratch and tastes amazing with chili and soup.

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Easy Sweet Cornbread Muffins Recipe

These cornbread muffins are 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 from this skillet cornbread, I find the muffins are easier to grab and go!

These sweet cornbread muffins are sweet, fluffy, moist, and tender. They are super easy to make and you can whisk up the batter in no time at all. They taste great year-round with all types of soup and comfort food. 

Recipe Ingredients

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 mix 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.
• Dry ingredients: Flour gives these muffins their structure and keeps the crumb tight. Sugar adds just the right amount of sweetness. Baking powder leavener makes the muffins rise.
• Butter: Melted butter added right at the end makes the muffins moist and a bit nuttier.

How to Make Cornbread Muffins

• Combine. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
• Whisk. Pour the milk mixture into the flour mixture and stir just until combined. Then mix in the melted butter without don’t over-mix. Fill a measuring cup with 3/4 cup milk, then whisk in the eggs and honey.
• Fill. Pour the batter into a greased 12-cup prepared muffin cups, so that each cup is about 3/4 full. Divide batter evenly in each muffin cup.
• 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.

Tips for the Best Moist Cornbread Muffins

• Cooking spray. Make sure to use a good amount of nonstick cooking spray so the homemade cornbread muffins don’t get stuck to the muffin tin.
• Cookie scoop. Use a medium cookie scoop to evenly fill each muffin cup with batter (it should be 3/4 of the way full). An ice cream scoop works well too.
• Less sugar. This recipe is forgiving, you can cut the sugar in half if you prefer.
• Mexican blend. For more savory Mexican cornbread muffins, omit sugar and add 1/2 cup shredded cheddar cheese and chopped green chiles or jalapeños.
• Kid approved. Turn these into corn dog muffins by adding a hot dog in the center of each. My kids love this version!
• Serving: Top them with cinnamon butter, apple butter or honey butter. You could also serve with strawberry jam and sprinkle cinnamon sugar over plain butter.

Storing and Freezing

• Making ahead: Yes, you can make these sweet cornbread 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
• Freezing: These muffins hold up great in the freezer. Once they have cooled, wrap them individually in foil or place them in a freezer bag. They will keep in the freezer for up to 2 months.
• Reheat: When ready to enjoy, let them thaw in the fridge overnight or at room temp until they are no longer frozen. Then re-wrap in foil and place in the oven at 350°F until warmed throughout.