The Best Homemade Cornbread Muffin Recipe: Sweet, Buttery, and Easy

Forget the boxed mixes! This **Homemade Cornbread Muffin Recipe** is a true delight – rich, buttery, and kissed with natural honey sweetness. Crafted in minutes from simple pantry staples, these muffins boast an irresistibly tender crumb that melts in your mouth. They’re the ultimate versatile side, perfect for cozy family dinners, festive holiday feasts, or simply a comforting treat anytime.

Author’s Note

Cornbread Muffins With “Wait, You Made These?” Energy!

There’s something uniquely satisfying about homemade cornbread, and my original cornbread recipe has always been a fan favorite on my site. As a passionate devotee of hearty chilis and comforting soups—think my beloved Crockpot Chili, the creamy White Chicken Chili, or my latest obsession, Mediterranean Lentil Soup—I live by a simple rule: every bowl deserves a perfect companion. Whether it’s a warm dinner roll or a slice of golden cornbread, the right side elevates the entire meal.

With the holiday season, particularly Thanksgiving, fast approaching, I found myself dreaming of baking a fresh batch of cornbread. But then, a delightful idea sparked: why not transform my classic recipe into individual **cornbread muffins**? The thought of perfectly portioned, handheld treats was too appealing to resist. Drawing inspiration from my trusted cornbread formula, I began testing. The outcome was nothing short of spectacular. These muffins are incredibly tender, wonderfully moist, bursting with flavor, and strike that perfect balance between sweet and savory. They embody everything you could ever wish for in a cornbread muffin.

Since perfecting them, these homemade cornbread muffins have been on constant rotation in my kitchen. They are an absolute game-changer, whether you serve them alongside my creamy Roasted Red Pepper Gouda Soup or as a comforting accompaniment to your favorite chili. Prepare to find yourself reaching for these delectable side dishes again and again, as they truly possess that coveted “Wait, you made these?” charm.

Key Ingredients for the Perfect Cornbread Muffin Recipe

Crafting exceptional cornbread muffins starts with a selection of high-quality, simple ingredients. Each component plays a crucial role in achieving that sought-after flavor, texture, and rise. Here’s a closer look at what you’ll need and why:

A Deeper Dive into the Role of Each Ingredient

Understanding what each ingredient does will empower you to become a better baker and even experiment with confidence. **Cornmeal** provides the signature texture and flavor of cornbread. Opting for stone-ground varieties will give you a more rustic, pronounced corn flavor, while a finer grind results in a more delicate muffin. **All-purpose flour** provides the structure for the muffin, balancing the cornmeal’s texture. The combination of **baking powder and baking soda** works in tandem with the acidic **buttermilk** to create gas bubbles, giving the muffins their airy, light rise. Without fresh leavening agents, your muffins could turn out dense.

The addition of a small amount of **cornstarch** is a pro tip for achieving an incredibly tender and soft crumb. It slightly inhibits gluten development, leading to a softer bite. **Salt** is not just for seasoning; it enhances all the other flavors, bringing out the natural sweetness of the honey and brown sugar. **Honey and light brown sugar** contribute to the characteristic sweet-savory profile and also help keep the muffins moist. Finally, **butter** is key for richness and a beautiful golden-brown crust, while a room temperature **egg** ensures a well-emulsified, smooth batter.

How To Make These Incredible Cornbread Muffins: Step-by-Step Guide

Making homemade cornbread muffins is a straightforward process, but a few key steps ensure a perfect batch every time. Follow these instructions carefully for moist, tender, and delicious results:

1. **Prepare Your Workspace & Ingredients:** Begin by preheating your oven to 350°F (175°C). It’s crucial that your buttermilk and egg come to room temperature before mixing; this helps them emulsify better with other ingredients and contributes to a smoother, lump-free batter. Cold ingredients can cause the melted butter to seize. While these are coming to temp, melt 10 tablespoons of butter and set it aside to cool completely to room temperature.
2. **Combine Dry Ingredients:** In a spacious mixing bowl, whisk together the cornmeal, all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, preventing pockets of leavening or salt in your finished muffins.
3. **Prepare Wet Ingredients:** In a separate bowl, combine the room temperature buttermilk, egg, honey, and light brown sugar. Whisk this mixture until it’s smooth and the sugar has largely dissolved. Gradually and slowly drizzle in the cooled, melted butter while continuously whisking. Continue whisking for another 1-2 minutes until the mixture is completely smooth and well-emulsified. This slow addition of butter prevents it from separating and ensures a rich, consistent batter.
4. **Gentle Mixing:** Pour all of your wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or spatula, stir gently until the ingredients are *just* combined. The most important rule here is: **do not overmix!** Overmixing develops the gluten in the flour, leading to tough, dry muffins. A few small lumps in the batter are perfectly fine and even desirable for a tender crumb.
5. **Prepare Muffin Pan:** Melt the remaining 2 tablespoons of butter. Using a pastry brush, generously coat the insides of all 12 cavities of your muffin tin. Ensure you grease the entire sides and bottom to prevent sticking and encourage a beautiful golden crust. Fill each buttered muffin cup about ¾ full with the batter. This recipe is designed to perfectly fill all 12 cavities, yielding perfectly sized muffins.
6. **Bake to Perfection:** Place the muffin tin in your preheated oven and bake for 19-23 minutes. Baking times can vary by oven, so keep an eye on them. The muffins are ready when their edges are lightly golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid overbaking, as this can dry out the muffins.

Essential Tips for Perfect Cornbread Muffins Every Time

Achieving bakery-quality cornbread muffins at home is easier than you think with these expert tips. Master these techniques to ensure your muffins are always moist, tender, and bursting with flavor:

• **The Golden Rule of Mixing:** The single most crucial tip for soft cornbread muffins is to avoid overmixing. Once you combine the wet and dry ingredients, stir *just* until no streaks of dry flour remain. A slightly lumpy batter is perfect! Overmixing develops gluten, which leads to tough, chewy muffins.
• **How to Check for Doneness:** To ensure your muffins are perfectly baked without being dry, insert a toothpick into the center of a muffin. It should come out mostly clean with maybe a few moist crumbs attached, but no wet batter. If it comes out wet, bake for a few more minutes.
• **Temperature Matters: Room Temperature Ingredients:** Always ensure your buttermilk and egg are at room temperature. This allows them to blend more smoothly and evenly into the batter, creating a uniform texture. Cold ingredients can cause melted butter to solidify and create clumps.
• **Cooling Melted Butter:** When melting butter for the recipe, make sure it cools down to room temperature before adding it to your wet ingredients. Hot butter can scramble the egg in the batter and prevent proper emulsification.
• **Customize Your Sweetness:** This recipe offers a balanced sweet-savory profile. Feel free to adjust the amount of honey or brown sugar to match your personal preference. For a sweeter muffin, add an extra tablespoon of honey or brown sugar. For a less sweet version, reduce by a tablespoon.
• **Don’t Overfill Muffin Cups:** For beautifully domed muffins that cook evenly, fill each cavity only ¾ full. Overfilling can lead to muffins that spill over, stick together, or bake unevenly.
• **Embrace Muffin Liners (Optional):** While buttering the tin ensures a crispy edge, using paper muffin liners can make cleanup a breeze and prevent sticking, especially if you plan to transport them. If using liners, still give the tin a light spray with non-stick spray for extra insurance.
• **Troubleshooting Dry Muffins:** If your muffins turn out dry, it’s usually due to overmixing the batter or overbaking. Pay close attention to mixing technique and baking time.
• **Serving Warm:** Cornbread muffins are best served warm, ideally within minutes of coming out of the oven. A pat of butter and a drizzle of extra honey truly elevate the experience.
• **Creative Add-ins for Flavor:** This recipe is a fantastic base for customization! Stir in ½ cup of shredded cheddar cheese and 1-2 finely diced jalapeños for a savory kick. For added sweetness and texture, fold in ½ cup of fresh or frozen (not thawed) corn kernels. You can also experiment with a pinch of cayenne pepper for subtle heat or fresh herbs like chives for a savory twist.

Homemade Cornbread Muffins

By Chelsea Lords

Whip up this incredibly buttery, honey-sweet cornbread muffin recipe in minutes with simple ingredients for a tender, flavorful side dish.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12 muffins

Equipment

• Muffin pan with 12 cavities
• Cooling rack
• Large mixing bowls
• Whisk
• Pastry brush (optional, but helpful)

Ingredients

• 12 tablespoons (1 ½ sticks) unsalted butter, melted and divided (10 tbsp for batter, 2 tbsp for pan)
• ¾ cup cornmeal (enriched and degermed; Albers brand is a good choice)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt (fine sea salt recommended)
• 1 tablespoon cornstarch
• 1 cup buttermilk, at room temperature
• 1 large egg, at room temperature
• 2 tablespoons honey
• ⅓ cup light brown sugar, firmly packed

Instructions

1. Ensure your buttermilk and egg are at room temperature. This is key for a smooth batter. Preheat your oven to 350°F (175°C).

2. Melt 10 tablespoons of butter in a microwave-safe bowl. Set it aside to cool completely to room temperature. Do not add hot butter to the other ingredients; it should be at the same temperature as your other wet ingredients to prevent the egg from cooking.

3. In a very large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and cornstarch until well combined.

4. In a separate bowl, combine the room temperature buttermilk, egg, honey, and light brown sugar. Whisk thoroughly until smooth. While continuously whisking, slowly drizzle in the cooled, melted butter. Continue whisking for another 1-2 minutes until the mixture is completely smooth and well-emulsified.

5. Pour all the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or spatula, stir gently until the ingredients are *just* combined. Be careful not to overmix; a few lumps are fine and contribute to a tender muffin.

6. Melt the remaining 2 tablespoons of butter. Using a pastry brush, generously coat the insides of all 12 cavities of your muffin tin. Ensure the entire sides and bottom are greased to prevent sticking. Fill each buttered muffin tin approximately ¾ full with the batter. This recipe should yield 12 full muffins.

7. Bake for 19-23 minutes, or until the edges of the cornbread muffins are lightly browned and a toothpick inserted into the center comes out clean or with only a few moist crumbs. My oven usually takes about 20 minutes.

8. Remove the cornbread muffins from the oven and allow them to cool in the pan for 5 minutes. Then, gently use a fork or spoon to carefully remove the muffins and transfer them to a wire cooling rack to cool completely. Be gentle, as these muffins are wonderfully delicate and tender when warm.

Recipe Notes

Storage: These Cornbread Muffins are at their peak flavor and texture on the day they are made. If you have any leftovers, allow them to cool entirely before wrapping each muffin individually in plastic wrap. Store them at room temperature for 1-2 days. For longer storage, muffins can be frozen for up to 3 months when properly wrapped and stored in a freezer-safe bag or container.

Serving Suggestion: For an extra treat, serve these muffins warm with a dollop of honey butter or a drizzle of extra honey.

Nutrition (Approximate per serving)

Based on 12 servings: Calories: 222kcal | Carbohydrates: 24.3g | Protein: 3g | Fat: 13g | Cholesterol: 48.3mg | Sodium: 33.7mg | Fiber: 0.9g | Sugar: 9.9g

Nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on ingredients and preparation methods.