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The Best Corn Muffins are moist, flavorful, and tender with a balance between savory corn flavor and a touch of sweetness. These moist cornbread muffins are delicious on their own or with a slather of honey butter. Whip up these homemade cornbread muffins in under 30 minutes!
I was determined to make some extra amazing cornbread and cornbread muffins. I recipe tested them over and over again to get the ratios just right so you end up with moist, fluffy, tender cornbread that melts in your mouth. I took that cornbread recipe and decided to make it into easy cornbread muffins and they are the perfect corn muffins!
If you’re looking for a classic skillet version my best cornbread recipe has received so many 5-star reviews! I also shared a Jalapeno Cheddar Cornbread Recipe if you like a little spice and cheese.
Why you will love this recipe:
- Moist and fluffy texture with the perfect balance of crumb.
- Quick and easy to make using simple ingredients you have on hand!
- Endlessly customizable with add-ins like cheese, jalapeños, or bacon.
- Pairs perfectly with everything from chili to barbecue or a simple pat of honey butter.
Ingredients:
- Yellow Cornmeal – The star ingredient. Cornmeal gives cornbread its signature texture and flavor.
- All-Purpose Flour – Helps provide structure and a softer crumb.
- Granulated Sugar – Adds a hint of sweetness to balance the corn flavor.
- Baking Powder and Baking Soda – Helps the muffins rise and lift.
- Salt – Enhances the flavor of the muffins.
- Buttermilk – Adds tang and moisture, helps activate baking soda.
- Eggs – Binds the ingredients and adds structure.
- Melted butter (or oil) – Adds richness and moisture.
Coarse vs. Fine Cornmeal
At the grocery store, cornmeal is available in fine, medium, and coarse grinds.
- Fine-ground cornmeal yields smoother, more cake-like muffins.
- Coarse-ground cornmeal creates a more rustic, hearty texture.
Most standard brands (like Quaker or Bob’s Red Mill Medium Grind Cornmeal) will fall somewhere between fine and coarse, making them great for muffins.
How to make the best cornbread muffins:
Preheat the Oven: Set the oven to 350 degrees. Grease or spray with non-stick cooking spray a regular-sized muffin tin pan.
Combine Ingredients:
In a large bowl, whisk together cornmeal, flour, sugar, honey, baking powder, and salt. Add melted butter, oil, milk, egg, and egg yolk and mix until smooth. Stir gently until just combined. Be careful not to overmix—this ensures a tender crumb.
Rest the Batter:
Let the batter sit for 5–10 minutes to allow the cornmeal to soften and incorporate with the wet ingredients.
Bake:
Pour the batter into each muffin tin, filling about 3/4 full. Bake for about 17-20 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully because you don’t want to overbake cornbread. If you are using mini muffin tins, reduce baking time to 10-12 minutes.
Cool and Serve:
Allow the cornbread to cool for about 10 minutes before removing from the muffin tins. Serve warm with butter or honey or homemade honey butter. An optional step is to melt 2-3 Tablespoons of butter and brush on the top of the cornbread when you remove it from the oven. This adds moisture and buttery flavor.
Frequently Asked Questions:
Why are my cornbread muffins dry?
Over baking or too much flour can dry out your muffins. Be sure to measure accurately and remove from the oven as soon as a toothpick comes out clean.
Can I make these cornbread muffins gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
How do I store and reheat?
Storage: In an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
Reheating: Warm muffins in the oven at 350°F (175°C) for 5–10 minutes or microwave for 20–30 seconds.
Baking Tips:
Preheat your oven fully: Cornbread muffins rise quickly, so make sure the oven is hot before baking.
Don’t overmix the batter: Stir until just combined—overmixing leads to tough muffins.
Grease the muffin tin well: Even if you’re using a non-stick pan, add a light coat of butter or oil to ensure clean release.
How to make Homemade Honey Butter:
To make honey butter, the typical ratio is 2 parts butter to 1 part honey. This ensures a smooth, spreadable consistency with the right balance of sweetness and richness.
1/2 cup butter (1 stick, softened)
1/4 cup honey
You can adjust the honey amount slightly to taste, depending on how sweet you want it.
What to serve with cornbread muffins:
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Cornbread Muffins
Ingredients
- 3/4 cup Yellow Cornmeal
- 1 cup Flour
- 1/3 cup Sugar
- 2 Tablespoons Honey
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 4 Tablespoons Butter (melted)
- 1/4 cup Canola Oil (or vegetable, avocado, ollive, etc)
- 1 cup Milk (whole, 2%, or buttermilk)
- 1 large Egg
- 1 large Egg Yolk
Optional Honey Butter:
- 1/2 cup Salted Butter (softened)
- 1/4 cup Honey
Instructions
- Preheat the oven to 350 degrees. Grease or spray with non-stick cooking spray a regular-sized muffin tin pan.
- In a large bowl, whisk together cornmeal, flour, sugar, honey, baking powder, and salt. Add melted butter, oil, milk, egg, and egg yolk and mix until smooth. Stir gently until just combined. Be careful not to overmix—this ensures a tender crumb.
- Let the batter sit for 5–10 minutes to allow the cornmeal to soften and incorporate with the wet ingredients.
- Pour the batter into each muffin tin, filling about 3/4 full. Bake for about 17-20 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully because you don’t want to overbake cornbread. If you are using mini muffin tins, reduce baking time to 10-12 minutes.
- Allow the cornbread to cool for about 10 minutes before removing from the muffin tins. Serve warm with butter or honey or homemade honey butter. An optional step is to melt 2-3 Tablespoons of butter and brush on the top of the cornbread when you remove it from the oven. This adds moisture and buttery flavor.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
