Sometimes you just need a warm, fluffy cornbread muffin that feels like comfort in your hands. These are soft, lightly sweet, and perfect with chili, BBQ chicken, soups, or even as a snack with butter and honey. I love them because they feel homemade and cozy but take almost no effort and taste like you really tried.
Why you will love this cornbread muffin recipe
• Quick and beginner friendly
• Uses everyday pantry staples
• Soft inside with slightly crisp edges
• Works for both sweet or savory occasions
• Freezer friendly and great for meal prep
Ingredients
• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 1 tablespoon baking powder
• ¼ cup sugar or to taste
• ½ teaspoon salt
• 1 cup milk or buttermilk
• 2 eggs
• ⅓ cup melted butter or oil
• Optional mix ins: corn kernels, cheddar cheese, jalapeños, honey
How to make cornbread muffins
- Preheat oven to 400°F or 200°C and line a muffin tin.
- In a bowl whisk cornmeal, flour, baking powder, sugar and salt.
- In a second bowl whisk milk, eggs and melted butter.
- Pour wet into dry and mix until just combined.
- Add any optional mix ins gently.
- Scoop into muffin cups filling each about two thirds full.
- Bake for 12 to 15 minutes or until golden and a toothpick comes out clean.
- Let cool slightly, serve warm with butter, honey or jam.
Tips
• Do not overmix or muffins will become dense
• Use buttermilk for extra tenderness
• Let the batter rest for 5 minutes to hydrate the cornmeal
• Brush warm muffins with melted butter and honey for bakery softness
• Use paper liners for easy cleanup and moisture retention
Variations
• Honey vanilla cornbread muffins
• Cheddar and jalapeño savory muffins
• Corn and green onion muffins
• Cinnamon sugar sweet breakfast version
• Maple butter glazed cornbread muffins
