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These Cornbread Muffins are moist, sweet, and tender with buttery flavor and just the right amount of sweetness. They’re an easy homemade cornbread recipe baked in a muffin pan, perfect for serving with chili, soup, barbecue, or a holiday dinner. If you love sweet cornbread that tastes almost like cake but still works as a dinner side dish, these muffins are for you!
I’ve always been on team sweet cornbread. I know there are people who think cornbread shouldn’t have sugar in it, but I’m definitely not one of them! I want my cornbread to be sweet enough that I look forward to eating it just as much as whatever I’m serving alongside it. And while I love a good baking shortcut, sometimes I want homemade muffins instead of reaching for a box of cornbread mix.
After years of baking muffins, I know that moisture is everything, especially with cornbread, which can go from tender to dry pretty quickly. My biggest tip is to avoid overmixing the batter and keep an eye on the baking time. You want the muffins baked through but still soft in the center. I love serving them warm with butter, and they’re just as good the next day with a little honey!
Corn Muffin Ingredients
- There is no substitute for cornmeal. Any brand works.
- Using vegetable oil keeps muffins extra moist. Any neutral oil will work, and you can substitute melted butter.
- Regular muffin ingredients, like all-purpose flour, baking powder, eggs, and salt.
- As said before, a sweet cornbread is the best kind, so you’ll need granulated sugar.
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Dorothy’s Cornbread Tips
- To make cornbread muffins as cornbread: Bake in a 9×13-inch pan until golden on top and a toothpick comes out clean.
- You can skip muffin liners and just crease your muffin pans but the muffins won’t be as “pretty.”
- Store in an airtight container for a few days or you can freeze for up to 2 months.
Cornbread Muffins Recipe
Ingredients
- 1 cup (124g) all-purpose flour
- 1 cup (146g) cornmeal
- 1 cup (200g) granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
Instructions
- Preheat oven to 350°F. Line cupcake pans with liners.
- Whisk flour, cornmeal, sugar, salt, and baking powder in a large bowl.
- Add eggs, milk, and oil and whisk until combined. Batter will be grainy.
- Fill muffin cups 2/3 full. Bake muffins for 11-14 minutes or until a toothpick comes out clean.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
Notes
- You can bake these without liners, but they won’t be as attractive on top.
- To make cornbread, bake in a greased 9×13-inch pan for 18-24 minutes. Bread will brown on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Cornbread Muffins
- It’s best to whisk your dry ingredients first in a large bowl.
- Whisk all the wet ingredients together in a large measuring cup before adding. The finished batter will be like cake batter.
- Fill muffin pans 2/3 full. Muffins are done when a toothpick comes out clean.
Serving Suggestions for Corn Muffins
- As a side dish for chili or soup.
- Turn it into cornbread stuffing.
- Alongside spicy pulled chicken.
