These Homemade Cornbread Muffins are rich, buttery and perfectly delicious! They’re wonderful for breakfast, lunch and dinner. We especially love eating them with a big bowl of chili.
Looking for a traditional cornbread recipe? Hundreds of readers love this easy homemade cornbread recipe! I bet you will too!
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!
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.
How do you make cornbread muffins?
- Preheat the oven to 400 degrees F. Generously coat a 12-cup muffin tin with cooking spray.
- Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a large bowl.
- Whisk the eggs and sugar together. Whisk in the melted butter, sour cream, and milk until smooth.
- Gently fold the egg mixture into the flour mixture with a rubber spatula. Do not over-mix.
- Use a large ice cream scoop or a measuring cup to divide the dough evenly among the muffin cups.
- Do not level or flatten the surface of the mounds.
- Bake until light golden-brown, about 18 minutes.
- 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.
Cornbread muffin ingredients:
- Flour: Like many baked goods, flour is necessary to bind the muffins together and allows them to properly rise. Without flour, the muffins would be too crumbly.
- Yellow cornmeal: Gives the muffins the grainy cornbread texture and golden color we all know and love!
- Baking powder, soda, and salt: Allows the muffins to rise and puff up, and balances the flavors.
- Eggs: Binds everything together and acts as a glue to keep the muffins together.
- Sugar: Gives a touch of sweetness so they don’t taste bland.
- Butter: Makes them rich and moist.
- Sour cream: Gives them a tender, fluffy, thick, and creamy consistency that is to die for!
- Milk: Adds a little more moisture and tenderness.
Homemade Cornbread Muffins
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 minutes
- Yield: Serves 12 1x
Print Recipe
Pin RecipeDescription
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.
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees F. Generously coat a 12-cup muffin tin with cooking spray.
- Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a large bowl.
- Whisk the eggs and sugar together in a medium bowl until combined. Whisk in the melted butter, sour cream, and milk until smooth.
- Gently fold the egg mixture into the flour mixture with a rubber spatula, until just combined. Do not over-mix.
- Use a large ice cream scoop or a measuring cup to divide the dough evenly among the muffin cups.
- Do not level or flatten the surface of the mounds.
- Bake until light golden-brown and a toothpick inserted in the middle comes out with just a few crumbs attached, about 18 minutes.
- 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.
- Serve with Vanilla Bean Honey Butter.
Notes
- Recipe from America’s Test Kitchen
- Category: Muffins
- Method: Oven
- Cuisine: American
Keywords: cornbread, corn muffin, best cornbread muffins, easy corn muffins, quick cornbread muffins
Want To Save This Recipe?
More muffin recipes:
- Healthy Carrot Cake Muffins
- One Bowl Pumpkin Spice Muffins
- Pineapple Zucchini Muffins
- Easy & Healthy Banana Muffins Made in the Blender
- Healthy Apple Cinnamon Muffins (Made in the Blender!)
- Healthy Whole Grain Zucchini Muffins
- Maple Sweetened Healthy Banana Muffins (with or without chocolate chips)
- Pumpkin Cornbread Muffins
- Healthy Pumpkin Blender Muffins
- Morning Glory Muffins
More Cornbread Recipes:
- Sour Cream Cornbread
- Skillet Cornbread
- The Best Cornbread Recipe
- The Best Easy Zucchini Cornbread
- 20 Heavenly Cornbread Recipes
- Sweet and Creamy Cornbread
- Whole Grain Cornbread
This post was originally published in 2012 and has been updated and rephotographed in July 2019.
About Melissa
I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...
located at the bottom of the comment area.
These were not bad at all. It says it makes 12 but I had enough batter for 18 regular muffins and I filled the cups almost to the top. I did use 1 cup wheat flour and 1 cup white flour. It did not hurt the recipe but did make the muffins a little darker. Won’t do this next time.
I also only had white cornmeal and not yellow but that didn’t seem to hurt taste either. I did not have sour cream on hand and use mayonnaise. It also worked fine. All in all I would make these again but would not like to have 18. I try to stick to 6 or 12 quantities.
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!!!!!
★★★★★
I bet the blue cornmeal was BEAUTIFUL! I can’t wait to try that myself!
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!