Easy Cornbread Muffins are moist, fluffy, tender, and sweet. They're the perfect side dish to serve with a Southern barbecue, with soup or chili, as a Thanksgiving holiday side dish, or just for snacking. The best part? These quick and easy muffins take just 10 minutes to prep and 20 minutes to bake — even the kids can help!
Loaded with cornmeal and corn kernels (if you want!), these fluffy Southern cornbread muffins are packed with flavor — savory with a hint of sweetness. We love them fresh out of the oven but they store well and are freezer-friendly so they can be enjoyed for days to come.
Why You'll Love These Cornbread Muffins
- Freshly baked muffins. Seriously, who doesn't love freshly baked cornbread muffins or bread? The smell that will waft through your kitchen as these muffins bake and cool is something else. It literally smells like sweet corn at the fair. The only problem is trying to control yourself from snacking on them as they cool.
- They are loaded with real corn. Their delicious sweet corn smell which comes from the fact that these cornbread muffins are full of corn. They are not only made with crunchy cornmeal, but also with cooked corn kernels. The corn kernels actually make the muffins extra moist and fluffy, and the polenta adds a little crunch.
- A side dish that you can serve any time of the year. Corn muffins are one of those sides that can be served all year round. They are a well-known side dish for a Thanksgiving or Christmas holiday feast, but they are just as amazing any time of the year as a snack, breakfast, or lunch — and, let's not forget, they are an essential part of any Southern-style summer barbecue or cookout.
- Make a big batch to feed a crowd. This recipe yields 12 muffins, but you can easily double or triple the recipe to make a bigger batch. Plus, they are freezer-friendly so you don't have to worry about having too many leftovers, if any at all!
Ingredient Notes
To make these delicious and easy Cornbread Muffins, you will need the following ingredients (full measurements in recipe card below):
- cornmeal - you can easily substitute this with polenta which has a more course texture.
- corn - adding cooked corn adds extra moistness and flavor to these muffins but you can leave them out completely if you prefer. You can cook Corn on the Cob and slice off the corn kernels, cook frozen corn, or use canned corn (drained and rinsed).
- all-purpose flour
- granulated sugar
- baking powder
- salt
- milk
- butter
- eggs
- honey
Baking Tools and Equipment
You will also need the following kitchen tools and equipment to make these corn muffins:
How to Make the Best Cornbread Muffins from Scratch
- Combine dry ingredients. Combine cornmeal, flour, sugar, baking powder, and salt together in a large mixing bowl and stir to combine. Set aside.
- Combine wet ingredients. In another mixing bowl, combine milk, corn (if using), butter, eggs, and honey and whisk together until mixed well.
Combine dry ingredients. Combine wet ingredients.
- Add wet ingredients to dry ingredients. Pour wet ingredients into dry ingredients and use a spatula to mix until just combined.
- Fill muffin tray. Grease a 12-tin muffin pan with non-stick cooking spray or line with paper cupcake liners. Use a medium cookie scoop to scoop the batter into the prepared muffin pan, filling up each compartment ¾ full.
Line muffin tray. Fill muffin tray.
- Bake. Bake in a 350F preheated oven for 20 minutes until golden brown on the edges. Let cool for 5-10 minutes and serve warm with butter or honey drizzled on top.
How to Serve
These cornbread muffins are best served warmed with some butter spread on top or drizzled with honey.
Storing Instructions
- How to store: Store cornbread muffins for up to 2 days in an airtight container at room temperature or up to 5 days in the refrigerator.
- How to freeze: You can freeze cornbread muffins in an airtight container or freezer bag for up to 3 months. Allow it to thaw overnight in the fridge before eating or reheating.
- How to reheat: You can reheat cornbread muffins in the microwave or in the oven or air fryer at 350F for 5-10 minutes until warmed through.
More Muffin Recipes
- Zucchini Muffins
- Carrot Cake Muffins
- Blueberry Yogurt Muffins
- Banana Chocolate Chip Muffins
- Chocolate Chip Zucchini Muffins
- Banana Chocolate Chip Oatmeal Muffins
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Recipe
Cornbread Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Easy Cornbread Muffins are moist, fluffy, tender, and sweet. They're the perfect side dish to serve with a Southern barbecue or Thanksgiving holiday dinner.
Ingredients
- ¾ cup cornmeal (or polenta)
- 1 ¼ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ¾ cup cooked corn kernels, fresh, canned, or thawed from frozen (optional)
- ½ cup butter, melted and cooled
- 2 eggs
- 2 tablespoons honey
Instructions
- Preheat oven to 350 F. Grease a 12-tin muffin pan with non-stick cooking spray or line with paper cupcake liners.
- Combine cornmeal, flour, sugar, baking powder, and salt together in a large mixing bowl and stir to combine. Set aside.
- In another mixing bowl, combine milk, corn (if using), butter, eggs, and honey and whisk together until mixed well.
- Pour wet ingredients into dry ingredients and use a spatula to mix until just combined.
- Use a medium cookie scoop to scoop the batter into the prepared muffin pan, filling up each compartment ¾ full.
- Bake for 20 minutes until golden brown on the edges.
- Let cool for 5-10 minutes and serve warm with butter or honey drizzled on top.
Notes
How to store: Store cornbread muffins for up to 2 days in an airtight container at room temperature or up to 5 days in the refrigerator.
How to freeze: You can freeze cornbread muffins in an airtight container or freezer bag for up to 3 months. Allow it to thaw overnight in the fridge before eating or reheating.
How to reheat: You can reheat cornbread muffins in the microwave or in the oven or air fryer at 350F for 5-10 minutes until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
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Nicole says
Your recipe is similar to mine except I use cream corned. It makes the corn muffins moister. You should give it a try one day.
Sam | Ahead of Thyme says
Great idea, will try it sometime!
Kiki Johnson says
Cornbread muffins are a classic all year round! Love the sound of this recipe and especially the addition of whole corn kernels for a bit of a chew!
Sam | Ahead of Thyme says
The whole corn kernels make it so much better, in my opinion! 🙂
Nicoletta De Angelis Nardelli says
I love the idea of having individual cornbread muffins! They look perfect and so delicious!
Sam | Ahead of Thyme says
Thanks!! 🙂
David says
great side for Thanksgiving, or any other meal! I love corn bread flavor. I'll have to see if I can adapt and make w/o eggs, we have an allergy in the house.
Sam | Ahead of Thyme says
I have never tried making it without eggs, so I am curious to know how it goes! Let me know!
Cathleen @ A Taste of Madness says
Cornbread isn't really huge in Canada. I don't think I have seen it sold here actually! I need to try to make my own 😉
Sam | Ahead of Thyme says
Yes, you got to give it a try!
Anna says
Oh these look delightful! I can only imagine how great they will taste, still warm with some honey on top! Yum!
Sam | Ahead of Thyme says
They are ah-mazing with honey on top!