Easy, Moist Cornbread Muffins

published Nov 5, 2021
4th of july
Cornbread Muffins Recipe

These cornbread muffins have just a touch of sweetness, and are perfect alongside a bowl of chili.

Makes12

Prep10 minutes

Cook15 minutes

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Credit: Photo: Paola + Murray; Food Styling: Drew Aichele

One of my favorite things about cornbread is how pantry-friendly it is. As long as I have cornmeal at home, I know I can turn it into tasty cornbread with milk, eggs, and staples I always have around.

My daughter absolutely adores cornbread — especially when it’s baked into muffins, which are easy to serve or pack for a picnic or party. Sugar in cornbread is a divisive topic, and while I fall in the camp that prefers cornbread sweet, I don’t like it so sweet that it’s basically cake. This easy recipe is just a little sweet (although you can skip the sugar entirely if you want), nicely browned on the outside, and tender and moist inside.

Credit: Photo: Paola + Murray; Food Styling: Drew Aichele

What’s the Difference Between Cornbread, Corn Muffins, and Cornbread Muffins?

  • Cornbread is a quick bread made with cornmeal that may or may not contain sugar and is usually baked in a skillet, pan, or into sticks.
  • Corn muffins are baked in muffin tins and contain cornmeal and generous amounts of sugar; most are more cake-like in texture.
  • Cornbread muffins use the same batter as cornbread but are baked in muffin tins and are usually denser and less sweet than corn muffins.
Credit: Photo: Paola + Murray; Food Styling: Drew Aichele

How Do You Make Cornbread Muffins from Scratch? 

  1. Mix the dry ingredients. Whisk flour, finely ground cornmeal (don’t use coarsely ground here), sugar, and leaveners together.
  2. Mix the wet ingredients. Whisk melted butter, milk, and eggs together.
  3. Mix the batter and bake. Add the wet ingredients into the dry and stir just until combined with no big lumps. Pour into a lined or greased muffin tin and bake.

How Do You Keep Cornbread Muffins from Sticking to the Pan? 

You have two options to keep cornbread muffins from sticking to the pan: Line the wells of the muffin tin with paper liners, or grease the wells with cooking spray or butter. I much prefer greasing, as direct contact with the pan leaves the muffins with golden-brown sides that taste really good too. Muffins baked in the paper tend to not brown as well and sometimes a bit of the outside of the muffin sticks to the paper.

How Long Will Cornbread Muffins Keep?

Cornbread muffins can be kept at room temperature for up to two days or frozen for up to two months. Reheat in a 325ºF oven until warmed through before serving.

I love these muffins next to a slab of ribs, with a steaming bowl of chili, or as part of a fried chicken dinner. They’re also great for breakfast next to a few fried eggs, or split open and topped with a pat of butter and drizzle of honey. Mix a handful of corn kernels, shredded cheese, or diced jalapeño into the batter if you want to have some fun with this easily adaptable recipe.

Cornbread Muffins Recipe

These cornbread muffins have just a touch of sweetness, and are perfect alongside a bowl of chili.

Prep time 10 minutes

Cook time 15 minutes

Makes 12

Nutritional Info

Ingredients

  • Paper muffin liners, or cooking spray or butter for coating the pan

  • 1 stick

    (8 tablespoons) unsalted butter

  • 1 1/2 cups

    all-purpose flour

  • 1 cup

    finely ground yellow cornmeal

  • 1/4 cup

    granulated sugar

  • 2 teaspoons

    baking powder

  • 1 teaspoon

    kosher salt

  • 1 cup

    whole or 2% milk

  • 2

    large eggs

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Coat the wells of a standard 12-well muffin pan generously with butter or cooking spray (you will get better browning if you grease instead of using the paper liners).

  2. Place 1 1/2 cups all-purpose flour, 1 cup finely ground yellow cornmeal, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine.

  3. Place 1 stick unsalted butter in a medium microwave-safe bowl and microwave until melted, 45 seconds to 1 minute. (Alternatively, melt the butter on the stovetop and transfer to a medium bowl.) Add 1 cup whole or 2% milk and 2 large eggs, and whisk to combine (it may look slightly curdled).

  4. Pour into the cornmeal mixture and stir with a rubber spatula until combined with no big lumps. Divide the batter among the prepared muffin wells (about 1/3 cup each); they will be about 2/3 full.

  5. Bake until golden-brown around the edges and a toothpick inserted in the center comes out clean, 15 to 17 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve warm or at room temperature.

Recipe Notes

Storage: The muffins can be stored in an airtight container at room temperature up to 2 days or frozen for up to 2 months. Reheat frozen muffins for 10 to 12 minutes in a 325ºF oven.