Make your own tender, moist, and delicious Cornbread Muffins from scratch in under a half hour with this quick homemade recipe!
HOMEADE CORNBREAD MUFFINS RECIPE
With their golden exterior and tender, moist interior, these sweet cornbread muffins are the perfect accompaniment to a hearty meal, soup, stew, or served as a snack on their own!
FREQUENTLY ASKED QUESTIONS:
Calling cornbread “sweet” is so controversial and people feel very strongly about it. Kind of like unsweet tea versus sweet tea. Let me start off by saying that I did not title this “Authentic Southern Cornbread” so don’t come after me saying “This ain’t cornbread! This isn’t a real southern cornbread! Cornbread doesn’t have sugar in it! This is a corn cake! This is actually Johnny cake – not cornbread!” I am calling it cornbread because that is what folks search for – they do not search for those other names – and if I want people to find my recipes, I have to look at how they search for food on the internet. Even if it is sweet, folks still search for it using the name “cornbread.” I don’t make the rules y’all – take it up with your fellow Americans who search Google.
I created this recipe for folks who like a sweeter style cornbread. And I know a lot of people love this style because my sweet cornbread recipe has over 30 million page views – so clearly a lot of people like it sweet and search the internet for sweet cornbread recipes.
So, having said all of that, if you want a more traditional Southern cornbread recipe that is much less sweet, try my Skillet Cornbread recipe.
No. These are incredibly moist. Between the milk, egg, honey, and butter, these are super tender. Although some cornbread muffins are very good when they are a bit more dry and crumbly since that type is good for milk and cornbread or crumbling on top of some soup beans, this recipe is more a of a moist cornbread to enjoy as a side to your meal.
Keeping the muffins moist is essential. That’s why we use all of those wet ingredients- the eggs, honey, butter, and milk help make soft muffins. Keeping them covered before serving will also ensure they stay warm and soft before serving.
You can use a nonstick spray to spray the pan (I like the kind that has flour in it.) Additionally, you could try lining the pan with cupcake liners.
Another thing to remember is that letting the muffins cool for just a few minutes, so they’re cool enough to handle, and then removing them from the pan to finish cooling on a wire rack is important so they don’t over bake in the hot pan and so they don’t start sticking to the pan as they cool. Dryer cornbread muffins are more likely to stick to muffin pans. This is a very moist muffin so you shouldn’t have any problems as long as you have sprayed the pan with nonstick spray.
Leaving cornbread muffins out overnight is not recommended as it can lead to them drying out and becoming stale. It is best to store them in an airtight container or wrap them tightly in plastic wrap to maintain their freshness. Make sure to cool the muffins completely before storing or freezing them to prevent any moisture buildup.
Store leftover muffins in an airtight container lined with paper towels or wrapped tightly with plastic wrap at room temperature for up to 3 days. Don’t refrigerate them or they’ll dry out faster.
Reheat the muffins in a toaster oven or in the oven until warmed through. You can also pop them in the Air Fryer to warm them up. The microwave can be used, but may change the texture of the muffins.
Yes, you can freeze these. You can flash freeze them so they won’t stick together then store them in a freezer safe container or freezer safe bag with the excess air removed for up to 2-3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- honey – use your favorite kind. The honey really adds a lot of moistness here so don’t skip it. You could use agave syrup as a substitute (keep in mind, that will change the taste slightly – but if you are used to baking with agave, you know this already.) I have not tested this recipe with any other sweet syrups – only honey.
- large egg – if you have time, allow the egg to come to room temperature. This allows it to incorporate into the batter easier.
- salted butter – real butter – not margarine. If you only have unsalted butter, just add an additional 1/4 teaspoon of salt to the batter.
- milk – half and half can be used. Don’t use any milk that is less than 2% fat. You need the fat here.
- sugar – as I stated above, the amount of sugar is adjustable.
- yellow cornmeal – make sure it is not a self-rising cornmeal since we are adding baking powder to the recipe.
- all-purpose flour – be sure not to over pack your measuring cup or you will end up with too much flour in the batter. You should never measure from the flour bag. Pour some out into a bowl and stir it up with a fork. Dip in your measuring cup (don’t pack or push it in) then scrape off the excess off the top with the flat end of a butter knife. This is the best way to measure flour when you don’t have a kitchen scale.
- baking powder – make sure the baking powder is fresh. I know some of us keep our baking powder in our cabinet for a long time and don’t realize it is expired or no longer active. If your cornbread doesn’t rise, it’s because the baking powder was bad.
HOW TO MAKE CORNBREAD MUFFINS
Preheat the oven to 350°F. Spray a 12-count muffin tin with cooking spray and set aside. In a large bowl, whisk together the honey, egg, melted butter, milk, and water until smooth. In a medium bowl, stir together the cornmeal, flour, baking powder, and salt. Add the dry mixture to the wet and whisk until just combined with no lumps.
Divide the batter among the 12 sections of the muffin tin, about 2/3 of the way up for each. Bake for 16-18 minutes, until puffed and a toothpick inserted into the center comes out clean.
Allow to cool for 5 minutes in the pan. Take the muffins out and cool completely on a wire rack or until ready to serve.
CRAVING MORE RECIPES?
- Preheat the oven to 350°F. Spray a 12-count muffin tin with cooking spray and set aside.
- In a large bowl, whisk together the honey, egg, melted butter, milk, and water until smooth.
- In a medium bowl, stir together the cornmeal, flour, baking powder, and salt.
- Add the dry mixture to the wet and whisk until just combined with no lumps.
- Divide the batter among the 12 sections of the muffin tin, about 2/3 of the way up for each.
- Bake for 16-18 minutes, until puffed and a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes in the pan. Take the muffins out and cool completely on a wire rack or until ready to serve.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.