These homemade Cornbread Muffins are tender, fluffy, crumbly, and incredibly easy to make. It only took me 5 minutes to put together the batter before I baked them. Serve them as a side dish with your favorite barbeque or soup/stew.
Looking for something more traditional? Try my classic cornbread recipe.
About This Recipe
Cornbread Muffins are the muffin version of cornbread! A few key features of these muffins are their fluffy texture and slightly sweet flavor. We use a combination of cornmeal and flour for the batter. This creates the perfect tender and crumbly texture.
Me and my wife absolutely love cornbread. Whenever we get Texas barbeque, it's one of the sides that we choose. I started making this recipe about 7 years ago. Albeit, it was for regular cornbread, not muffins. But the recipes are essentially the same. The only difference is that the muffins are cooked in a muffin tray.
Why do I prefer cornbread muffins over regular cornbread? They're just way more convenient and less messy. It's easy to grab one for the road, and they're less of a mess with the crumbs because you don't have to cut them up.
Key Ingredients
Cornmeal: You can use either fine-grained cornmeal or coarse-grained cornmeal. Fine-grained will give you a better yellow color, but the coarse-grained is more texturally interesting.
Flour: The base of the batter also includes flour. It gives the batter the perfect balance of tenderness and crumbliness.
Baking powder + soda: We use two forms of leavening to make the muffins extra light and fluffy. One important thing to remember is that the baking soda starts working immediately once the dry ingredients are mixed with the wet ingredients, so be careful not to overmix.
Buttermilk: Buttermilk is ideal but can be substituted with vinegar and milk. To do so, simply add 1 tablespoon of vinegar to a measuring cup and fill to the 1 cup line with milk.
Melted butter: You can also use oil, but personally, I love the flavor that butter adds.
Sugar: I use white sugar for this recipe because it keeps the color of the cornbread light and yellow. You can also use brown sugar but it will give them a darker color.
Egg: One egg is required to bind the ingredients together.
Honey: A touch of honey really elevates the flavor.
Instructions
STEP 1: In a large mixing bowl, combine the flour, cornmeal, baking powder, and baking soda.
STEP 2: In a medium bowl, whisk together the buttermilk, egg, butter, honey, and sugar.
STEP 3: Pour the wet ingredients into the dry ingredients and mix to combine.
STEP 4: Divide the batter into a paper-lined or greased 12-cup muffin tray (if you use a greased pan, make sure it's nonstick; otherwise, you will have trouble getting the muffins out).
STEP 5: Bake at 400ยฐF for 13-15 minutes until golden brown on top and a toothpick inserted into the center comes out clean (a few crumbs are okay, but there should be no streaks of wet batter).
Let the muffins cool in the pan, then store them in an airtight container in the fridge for up to one week.
๐ Recipe
Cornbread Muffins
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
- 1 cup buttermilk (see notes for substitute)
- ยฝ cup melted butter
- โ cup sugar
- 1 large egg
- 2 tablespoons honey
Instructions
- Preheat your oven to 400ยฐF and grease or line a 12-cup muffin tin.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and baking soda.
- In a separate bowl, mix the buttermilk, melted butter, sugar, egg, and honey until smooth. Pour this wet mixture into the dry ingredients and stir until just combined.
- Evenly distribute the batter among the prepared muffin cups. Bake for 13-15 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean (a few crumbs are fine, but no wet batter).
- Let the muffins cool slightly, then enjoy warm or at room temperature!
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