These Homemade Cornbread Muffins are rich, buttery and perfectly delicious! They’re wonderful for breakfast, lunch and dinner. We especially love eating them as a side dish 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 sweet 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 honey butter. Give it a try!

Cornbread Muffin Ingredients:

• Flour: Like many baked goods, all purpose 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 soda, baking powder 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.

How do you make cornbread muffins?

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. Whisk in the melted butter, sour cream, and milk until smooth.
4. Gently fold the wet ingredients mixture into the dry ingredients mixture with a rubber spatula. Do not over-mix.
5. Spoon the batter using 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, 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, serve warm.

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.

More cornbread recipes:

• The Best Homemade Cornbread Recipe (seriously the best, read the reviews!)
• Fluffy Sourdough Cornbread
• Hot Water Cornbread
• Sour Cream Cornbread Recipe
• Fluffy Pumpkin Cornbread Muffins
• Cheddar Bacon Cornbread Muffins

If you’ve tried this cornbread muffin recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.

Chili Recipes to go with your Cornbread:

• White Bean Chicken Chili
• Quick and Easy Chili Recipe
• Easy Slow Cooker Chili
• Easy Turkey Pumpkin Chili
• Instant Pot Vegetarian Chili
• Healthy Lentil Chili

More Cornbread Recipes:

• Skillet Cornbread
• The Best Cornbread Recipe
• The Best Easy Zucchini Cornbread
• Hot Water Cornbread
• Whole Grain Cornbread

Cornbread muffins are moist, tender, and perfectly sweet. I hope you make them soon because they really complete a meal.