These homemade cornbread muffins are soft, moist, and perfect. The tender muffins have a hint of sweetness that makes them the perfect side dish for a savory meal. Best right out of the oven, serve them with a bowl of your favorite chili or soup or as a snack with butter and a drizzle of honey.
Lately, I’ve been on a muffin kick. I want to make everything into muffins: banana bread muffins, blueberry cranberry muffins, orange cranberry muffins, and now these cornbread muffins. They’re just so cute and bite-sized!
These cornbread muffins are based on my Rosemary Polenta Cornbread recipe, and they make a great quick side dish that is completely done in under 30 minutes.
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Main Ingredients In These Cornbread Muffins
My Rosemary Cornbread is made with polenta, a coarse ground cornmeal. I like the texture it brings to a loaf of cornbread, but for muffins, I prefer using finer ground cornmeal. Of course, you can use whatever cornmeal you have on hand!
After much testing, we found that cornbread without milk doesn’t taste as good. I find that it is not as moist and delicious. Milk brings so much to the table, and is an important ingredient!
This recipe uses a whole stick of butter. However, you could replace it with olive oil if you like!
A Dash of Sweetness
A tablespoon of sugar is the perfect amount to add a dash of sweetness to the muffins while not making them overly sweet.
How to Make The Best Cornbread Muffins
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1. Preheat the oven to 375F degrees. Line a muffin pan with paper liners then set aside.
Step 2. In a large mixing bowl add the cornmeal, all purpose flour, cane sugar, baking powder, and salt. Stir to combine.
Step 3. Next add in the buttermilk, beaten eggs, and melted butter. Stir until all the flour is incorporated. The consistency will be like pancake batter.
Step 4. Fill each paper liner ¾ of the way up with the batter.
Step 5. Bake for 15 - 20 minutes, or until the muffins start to lightly brown and a toothpick inserted into the middle comes out clean.
Step 6. Allow them to cool slightly then serve with butter and honey. Enjoy!
Kitchen Items You Might Need For This Recipe
Muffin paper liners
What is the difference between corn muffins and cornbread?
Cornbread is a quick bread made from cornmeal and can be baked in a loaf in the oven or fried. Corn muffins are also made with cornmeal but they are baked in muffin tins, and contain a lot of sugar, having almost a cake-like texture.
Why is my cornbread muffin dry?
Your cornbread muffin can be dry for a few reasons. Make sure to use enough oil or butter, and milk. Both of these help contribute to a moist cornbread muffin. The batter should be thinner than cornbread batter, more like loose pancake batter.
Can you freeze cornbread?
Yes, these freeze very well. Either individually wrap the muffins or put them all into a gallon-sized plastic bag. They can be kept in the freezer for several weeks.
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This homemade cornbread muffins recipe is soft, moist, and perfect. The tender muffins have a hint of sweetness that is the perfect side for a savory meal. Best right out of the oven, serve with a bowl of your favorite chili or soup or as a snack with butter and a drizzle of honey.
- 1 cup organic cornmeal
- 1 cup all-purpose flour
- 1 tablespoon cane sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cup buttermilk
- 2 eggs
- 1 stick butter, melted
- Preheat the oven to 375 F degrees. Line muffin pan with paper liners and set aside.
- In a large bowl, combine all the dry ingredients together - cornmeal, all-purpose flour, cane sugar, baking powder, and salt. Stir to combine.
- Next add in the buttermilk, eggs, and melted butter. Stir to combine. The batter will be like loose pancake batter.
- Fill the paper liners ¾ of the way up with the cornbread batter.
- Bake for 15 - 20 minutes or until the muffins start to brown and a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool slightly before serving with butter and honey. Enjoy!
Store the cornmeal muffins in an air-tight container or plastic baggie. They can last for up to a week in the refrigerator and several weeks in the freezer.
Add your favorite herbs into the cornbread batter before cooking for a different flavor.