Cornbread Muffins

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.