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A white plate filled with golden cornbread muffins sits on a white surface, surrounded by an egg, a glass jar of cornmeal, and a checkered kitchen towel—perfect for homemade cornbread muffins lovers.

Cornbread Muffins

Easy cornbread muffins with a tender crumb and rich buttery flavor. A simple homemade recipe that pairs perfectly with any hearty dinner or BBQ.

Course Side Dish
Cuisine American
Keyword chili and cornbread, corn bread muffins
Prep Time 10 minutes
Cook Time 23 minutes
Servings 18

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

  1. Preheat oven to 350F.

  2. Line 2 muffin trays with muffin cups and set aside.

  3. In a large bowl, whisk together the cornmeal, all-purpose flour and white sugar.

  4. Sift the baking powder into the bowl to ensure there are no lumps of baking powder in the batter.

  5. Whisk to incorporate, adding in the salt.

  6. Make a well in the center of the bowl and place the melted butter, buttermilk and egg directly into the well.

  7. 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.

  8. Once all ingredients are incorporated, portion out the batter into the muffin cups.

  9. Bake the muffins for 20-23 minutes if regular sized, or 14-16 minutes if mini sized.

Recipe Video

Recipe Notes

Keep muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Makes 30 mini muffins or 18 regular sized muffins.
 
For mini muffins, you will need 2 Tablespoons of batter per muffin, for regular sized muffins, you will need 1/3-1/2 cup of batter per muffin.