Homemade Cornbread Muffins

5 from 1 review

These Homemade Cornbread Muffins are rich, buttery and perfectly delicious! They are wonderful for breakfast, lunch and dinner. We especially love enjoying them with a big bowl of chili.

Looking for a traditional cornbread recipe? Hundreds of readers love my Golden, Sweet & Fluffy Cornbread Recipe! I bet you will too!

A close-up shot of a fresh, golden corn muffin sitting on a wire rack.

Homemade Cornbread Muffins

You can hand me a muffin of just about any variety or flavor, and I’d be happy. There’s something about these handheld pastries that simply ignite JOY in the palms of their beholders. Now, another carb I’m always happy to get my hands on is cornbread. So, y’all know that means cornbread muffins are practically another love language, in my humble opinion.

These are great soakers of the last few drops of a bowl of chili, ideal bites on the side of a big barbecue meal, and the savory heroes placed upon many a brunch plate. While you might think cornbread is best with only certain types of dishes, I promise these go swimmingly alongside a versatile range of meals. Truly! And they are ultra heavenly with a generous swipe of my Vanilla Bean Honey Butter. Give it a try!

Corn muffin batter in a glass mixing bowl with a gray rubber spatula resting on the side.

Tips & Tricks for the Best Cornbread Muffins:

How do you make cornbread muffins not stick?

You’ll definitely want to spray your muffin tin with nonstick cooking spray really generously for this recipe. If you don’t, or even if you use liners, you’ll risk them sticking to the pan or liners because this is a bit denser, grainier muffin than others.

Is cornbread the same as a corn muffin?

There’s actually a slight difference! Corn muffins are typically a little bit lighter and sweeter than traditional cornbread (which was a Southern soul food originally). Sometimes, corn muffins might also have real bits of corn in them, depending on the recipe. Looking for a more classic cornbread? This cornbread recipe is my all time favorite.

How do you keep cornbread muffins warm?

When serving cornbread muffins warm, you can place them in a shallow basket or bowl lined with a cloth napkin or tea towel. Cover the top of the basket with the napkin until it’s time to eat so the heat stays locked in for longer.

Do cornbread muffins freeze well?

You can certainly freeze these muffins! For storage before that, wrap them in plastic wrap or aluminum foil and leave them at room temperature for up to 2 days, or in the fridge for up to a week. Place the remaining wrapped muffins in a sealable bag to freeze, and store them in the freezer for up to two months.



Rich and buttery with the perfect cornmeal consistency, Homemade Cornbread Muffins are the best side to practically any and all dinners. Or lunches. Or breakfasts.

Homemade Cornbread Muffins

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10 min
  • Cook Time: 18 min
  • Total Time: 28 minutes
  • Yield: Serves 12 1x


These Homemade Cornbread Muffins are rich, buttery and perfectly delicious! They are wonderful for breakfast, lunch and dinner. We especially love enjoying them with a big bowl of chili.



  • 2 cups flour
  • 1 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup butter, melted and cooled
  • 3/4 cup sour cream
  • 1/2 cup milk


  1. Preheat the oven to 400 degrees F.  Generously coat a 12-cup muffin tin with cooking spray.
  2. Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a large bowl.
  3. Whisk the eggs and sugar together in a medium bowl until combined. Whisk in the melted butter, sour cream, and milk until smooth.
  4. Gently fold the egg mixture into the flour mixture with a rubber spatula, until just combined. Do not over-mix.
  5. Use a large ice cream scoop or a measuring cup to divide the dough evenly among the muffin cups.
  6. Do not level or flatten the surface of the mounds.
  7. Bake until light golden-brown and a toothpick inserted in the middle comes out with just a few crumbs attached, about 18 minutes.
  8. Let the muffins cool in the pan for 5 minutes, and then flip out onto a wire wrack to let cool for 10 minutes before serving.
  9. Serve with Vanilla Bean Honey Butter.


  • Category: Muffins
  • Method: Oven
  • Cuisine: American

Keywords: cornbread, corn muffin, best cornbread muffins, easy corn muffins, quick cornbread muffins

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Various photos of corn muffins throughout the stages of making them: batter to pan to baked, finished muffins.Corn muffin batter in a muffin pan waiting to go into the oven.

A close-up shot of a finished corn muffin on a wire cooling rack. The Bless This Mess logo is on the upper half.12 baked and golden corn muffins rest on a wire cooling rack.

More muffin recipes:

More Cornbread Recipes:

This post was originally published in 2012 and has been updated and rephotographed in July 2019.

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3 Responses
  1. deb c }i{

    These ate like cake…..oh so good! The vanilla bean honey butter took them over the top! I baked these yummy things in cast iron muffin pans so they were done a few minutes sooner. I didn’t have any yellow cornmeal but my blue cornmeal substituted in just fine. Going on the list to make again!!!!! Thanks!!!!!

  2. Sarah asked about doing “no sugar” for a muffin. I have some thoughts on that! If you aren’t opposed to honey, it’s a great sub. It is still a sugar, but it’s a whole food! Some hints for baking with honey – use a ratio of 3/4 cup honey to 1 cup granulated sugar and reduce your baking temperature by 25 degrees.

    Let me know if you try it!

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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