These cornbread muffins whip up in a snap and they’re so moist! Put the box mix away- this easy recipe bakes up light and just a little sweet.
Today I am bringing you one of my very best recipes, and one that I make often! Cornbread muffins!
This recipe has been adapted from my famous “Moist & Sweet Cornbread.” Everybody loves this recipe! It can be made in a square baking dish OR a skillet (for extra crispy edges!), and it bakes up so incredibly moist with just the perfect amount of sweetness. So many people have told me they’ll never make another cornbread recipe again, it’s that good!
But sometimes you just want a muffin, right?
Muffins are so easy to make and so convenient. I keep zip-top bags full of them in my freezer at all times. They’re perfectly portable and such a time saver for busy mornings. Check out my son’s favorite chocolate chip muffins, or my perfect blueberry muffins, or these banana muffins if you’re looking for more muffin inspiration!
But the great thing about corn muffins is they can go sweet or savory. I love them for breakfast with a dab of jam, or as a side dish to a hearty soup or stew for dinner. They’re endlessly versatile, and I promise you are going to love how easy they are to make, and how moist and flavorful they come out.
HOW TO MAKE CORNBREAD MUFFINS
Here we have another quick bread recipe! I’ve been sharing a lot of them lately because they’re so simple to make.
As a quick review, this family of recipes is leavened with baking powder or baking soda rather than yeast, and they’re always made by combining all the dry ingredients first, then stirring all the wet ingredients together, then marrying the two.
So let’s start with the dry ingredients then.
Into a large bowl, place your flour, sugar, cornmeal, baking powder, and salt.
Whisk these ingredients together to blend them.
Then, in a large liquid measuring cup, melt the butter.
Allow it to cool slightly, then add the milk, oil, and eggs.
I typically use vegetable oil for this corn muffin recipe, but you can use any kind of neutral-tasting oil that is liquid at room temperature.
Whisk it all together until smooth.
Then just pour the liquid ingredients into the dry.
Stir everything together until just barely combined. Be careful not to overmix, or your muffins could come out tough! It’s totally fine if there are still a few lumps or streaks of flour.
You should have just enough batter to make one dozen corn muffins.
We are going to start these in a relatively hot oven, just for a few minutes, to get the leavening activated. I love when muffins bake up tall and puffy, just like in a bakery! This initial blast of high heat will help the muffins to rise sky high!
After five minutes, turn the oven temperature down and let them continue to bake until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
WHAT GOES WITH CORNBREAD MUFFINS?
As I mentioned above, I love cornbread for its versatility. You can take it in a sweet OR savory direction. Here are a few ideas for how to serve it with both:
- Beans (such as baked beans or black eyed peas)
- Greens (such as spinach, kale, or collards)
- Peppers (sweet bell peppers OR spicy jalapenos!)
- Anything Cheesy (I especially love it with Macaroni & Cheese)
- Barbecue (ribs, brisket, chicken, you name it!)
- Thanksgiving Stuffing (use cornbread in place of regular yeasted bread)
- Fried Chicken
Or just a smear of soft butter!
Try stirring a handful or so of any of the following into your cornbread muffins, to make them extra special!
- Shredded Cheese (cheddar or pepper jack are especially good)
- Diced Green Chiles or Fresh Jalapenos
- Cooked, Crumbled Bacon
- Cooked, Crumbled Sausage
- Fresh or Frozen Corn Kernels
- Fresh or Frozen Blueberries
ARE CORNBREAD MUFFINS HEALTHY?
I’m including a nutritional label in the recipe card below, so you can be the ultimate judge!
But let’s talk a little bit about alternative ingredients.
While I have not tested this recipe with any alternative ingredients, I do feel it could work well as an allergen-free recipe.
For gluten-free cornbread muffins, look for a gluten-free flour blend that subs 1:1 for regular flour.
If you’d like to make this dairy-free, use a dairy-free butter product that subs 1:1 for regular butter.
And for an eggless, vegan version, try using a flax egg or chia egg. For each egg, mix one tablespoon of ground flax or chia seed with 2 tablespoons of water, and allow it to sit for about 5 minutes until gelled.
HOW LONG WILL THESE LAST?
Once they’ve completely cooled, pop these into a zip-top bag or airtight container, and they should keep at room temperature for a few days.
Or you can extend their shelf life by storing them in the refrigerator. They should keep for a week or two, chilled.
And cornbread muffins freeze beautifully! They’ll last in the freezer for a few months, and can be thawed at room temp or in the microwave or a warm oven.
A FEW MORE OF MY FAVORITE BREAD RECIPES:
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These cornbread muffins whip up in a snap and they're so moist! Put the box mix away- this recipe bakes up light and just a little sweet.
Preheat the oven to 425 degrees F, and lightly grease or line a muffin pan with papers.
Place the flour, sugar, cornmeal, baking powder, and salt in a large bowl and whisk to combine.
Melt the butter in a large liquid measuring cup, add the milk, oil, and eggs, and whisk to combine.
Pour the liquid ingredients into the dry, and stir together until just barely combined.
Divide the batter equally between all 12 wells of the pan.
Bake the muffins for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue to bake until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs (approx. 10 to 15 minutes).
For cornbread made in a pan or skillet, click here: Moist and Sweet Cornbread.