Cornbread Muffins
Cornbread Muffins are the ultimate comfort food — golden, buttery, and perfectly crumbly with just the right hint of sweetness.
If you’re craving a side dish that pairs beautifully with chili, barbecue, or a hearty soup, these muffins deliver that warm, homemade touch every time.
Learn how to make bakery-style muffins that stay moist inside with a crisp, golden edge.
Whether you enjoy them with honey, butter, or straight from the oven, this simple recipe is one you’ll make on repeat.
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What are the Ingredients in Cornbread Muffins?
They are made with a handful of simple pantry staples that create that perfect mix of sweet and savory flavor. Here’s what you’ll need:
- Cornmeal – gives the muffins their classic texture and flavor
- All-purpose flour – helps the muffins rise and stay fluffy
- Sugar – adds just a touch of sweetness
- Baking powder – for lift and lightness
- Salt – enhances all the flavors
- Butter (melted) – adds richness and moisture
- Buttermilk – keeps the muffins tender and slightly tangy
- Egg – binds everything together
How to Make Cornbread Muffins
- Start by preheating your oven to 350°F and lining your muffin trays with paper liners.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Create a well in the center and add melted butter, buttermilk, and an egg.
- Gently whisk from the center outward until the batter is smooth and combined.
- Fill the muffin cups—about 2 tablespoons for mini muffins or ⅓ to ½ cup for regular—and bake until golden, about 14–16 minutes for minis or 20–23 minutes for regular muffins. Insert a toothpick in the center—if it comes out clean, they’re ready!
Add-ins: Mix in shredded cheese, diced jalapeños, or corn kernels for a fun twist on the classic flavor.
Yes! For every cup of buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Absolutely. Bake them the day before and warm in the oven at 300°F for 5–10 minutes before serving.
They may have been overbaked or overmixed. Keep an eye on your baking time and mix gently for the best results.
Cornbread is usually baked in a skillet or pan, giving it a crisp crust and a slightly crumbly, rustic texture. Corn muffins, on the other hand, are baked in individual cups and tend to be softer, sweeter, and more cake-like. While cornbread is a classic side for savory dishes like chili or barbecue, corn muffins are great for breakfast, snacks, or on-the-go meals.
Cornbread Serving Ideas
- They are the perfect companion for a hearty bowl of chili, soup recipes or beef stew.
- Serve alongside pulled pork, ribs, or grilled chicken to soak up all those smoky sauces.
- Warm them up and spread with butter, honey, or jam recipe for a quick breakfast.
- Add a basket of cornbread muffins to your Thanksgiving side dishes lineup.
If you love these muffins, you’ll want to check out these other delicious ideas too!
- Try these fun and easy corndog muffins — a kid-friendly twist that combines sweet cornbread with savory hot dogs for the perfect party snack.
- From sweet breakfast treats to savory sides, these muffin recipes are simple, satisfying, and perfect for any occasion.
- Round out your meal with these side dishes for chili or side dishes for pulled pork— comforting, flavorful recipes that pair perfectly with hearty favorites.
Nordic Ware Natural Aluminum Commercial Muffin Pan, 12 Cup2Pack Silicone Muffin Pan for Baking with Metal Reinforced Frame, 12 Cup Regular Size Cupcake Pan, BPA Free Silicone Muffin Tray, Cupcake Baking Pan Molds for Oven Dishwasher Safe
Caperci Standard White Cupcake Liners 500 Count, No Smell, Food Grade & Grease-Proof Baking Cups Paper
Indian Head Yellow Corn Meal, 32 oz.
Cornbread Muffins
Ingredients
- 1 ¼ cup cornmeal
- 1 cup all purpose flour
- ½ cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- ¼ cup butter melted
- 1 cup buttermilk
- 1 egg
Instructions
- Preheat oven to 350F.
- Line 2 muffin trays with muffin cups and set aside.
- In a large bowl, whisk together the cornmeal, all-purpose flour and white sugar.
- Sift the baking powder into the bowl to ensure there are no lumps of baking powder in the batter.
- Whisk to incorporate, adding in the salt.
- Make a well in the center of the bowl and place the melted butter, buttermilk and egg directly into the well.
- Whisk the batter together, starting from the middle, whisking the wet ingredients into a mixture before slowly widening your whisk strokes to include the dry ingredients.
- Once all ingredients are incorporated, portion out the batter into the muffin cups.
- Bake the muffins for 20-23 minutes if regular sized, or 14-16 minutes if mini sized.