There’s something undeniably comforting about a batch of freshly baked cornbread muffins. Whether you’re pairing them with chili on a cold night, slathering them with honey butter, or enjoying them plain with your morning coffee, these muffins are a versatile classic you’ll come back to again and again.
Recipe in a Glance
TEXTURE: Light, fluffy, and slightly crumbly with a moist interior.
FLAVOR: Slightly sweet and buttery with a hint of nuttiness from the cornmeal, these muffins pair perfectly with savory dishes or a drizzle of honey.
EASE: Super simple! This recipe is perfect for beginners and comes together with just two bowls and basic pantry ingredients.
TIME: Ready in about 30 minutes, start to finish.
Ingredients & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.
REFRIGERATED:
- eggs. 1 egg (50g) + 1 egg yolk (20g) at room temperature.
- butter. You need 75g (3 tbsps) of melted, unsalted butter that is slightly cooled.
- buttermilk. 240g (1 cup) of buttermilk – full fat or light is okay, at room temperature. Couldn’t find buttermilk? Here’s a good substitute: Mix 230ml whole milk (1 cup minus 2 teaspoons) with 2 teaspoons distilled vinegar or fresh lemon juice. Let it sit for 5 minutes before mixing and using in the recipe. There’s gonna be a slight different in texture and flavor but it will still be good!
PANTRY:
- flour. 125g (1cup) of all-purpose flour/ plain flour. If measuring by cup, use the spoon and level method.
- cornmeal. I use fine, yellow cornmeal for this recipe – 160g (1 cup).
- sugar. We just need 75g (6 tbsps) of sugar for flavor. Note that this is not a sweet muffin though.
- leaveners. 2½ teaspoons of baking soda and ¼ tsp of baking soda. Baking powder and baking soda do expire so make sure to test yours before using them.
- salt. ½ fine salt. I use sea salt in all of my recipes. Regular table salt is okay to use as well.
- oil. 36g or 3 tbsps of neutral tasting oil – corn oil, vegetable, canola, or avocado oil are good options.
- corn kernels. This is optional – I do like to add bit of corn at the top of my muffins for extra flavor and texture. You’ll need 60g or about ⅓ cup of canned, fresh, or (thawed) frozen corn kernels.
How to Make Cornbread Muffins Step-By-Step
STEP 1. PREHEAT AND PREP: Center a rack in the oven and preheat your oven to 400°F (200°C) NO FAN. Lightly grease a 12 muffin tin or line with paper liners for easy removal.
STEP 2. MIX DRY INGREDIENTS. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
STEP 3. MIX WET INGREDIENTS. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted buttter, oil, egg, and yolk.
*See Ingredients section for buttermilk substitute.
STEP 4. COMBINE AND PORTION. Pour the wet ingredients into the dry mixture, stirring gently until just combined. The batter will be lumpy and that’s just how it should be. Avoid overmixing to keep the muffins tender. Spoon the batter into the muffin cups, filling each about 3/4 full. If using corn kernels, spread some on the top of each muffin.
STEP 5. BAKE for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden and slightly domed.
STEP 6. COOL AND SERVE. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. Serve warm with butter, honey, or your favorite jam.
Helpful Tips for Perfect Cornbread Muffins
- Don’t Overmix: Overmixing can lead to dense, rubbery muffins. Mix until just combined for the fluffiest results.
- Use Room-Temperature Ingredients: Allow the eggs and milk to come to room temperature before mixing for a smoother batter.
- Customize the Flavor: Add a handful of shredded cheddar cheese, diced jalapeños, or even fresh corn kernels to take these muffins to the next level.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. Reheat in the microwave for a few seconds to enjoy them warm again.
Make It Your Own
One of the best things about this cornbread muffin recipe is its versatility. You can keep them sweet and simple, or add savory mix-ins to make them extra special. Here are a few ideas:
- Sweet: Stir in 1/4 cup of honey or maple syrup for added sweetness.
- Savory: Fold in crispy bacon bits or chopped green onions for a flavor-packed twist.
- Spicy: Add a pinch of cayenne pepper or chopped jalapeños for a spicy kick.
❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, please leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below – or tag @thebakeologie on Instagram and hashtag it #bakeologie !
Cornbread Muffins
Ingredients
- 125g (1 cup) all-purpose flour
- 160g (1 cup) fine, yellow cornmeal
- 75g (6 tbsps) granulated white sugar
- 2½ tsps baking powder
- ¼ tsp baking soda
- ½ tsp fine salt
- 240g (1 cup) buttermilk **see notes for substitution
- 42g (3 tbsps) unsalted butter, melted and slightly cooled
- 36g (3 tbsps) corn oil *sub with vegetable oil, canola oil, or any neutral tasting oil
- 50g egg, weight is without shell (about 1 large egg if you're in North America)
- 1 large egg yolk
- 60g (⅓ cup) corn kernels (optional)
Instructions
- PREP. Center a rack in the oven and preheat your oven to 400°F (200°C). Lightly grease a 12 muffin tin or line with paper liners for easy removal.
- MIX DRY INGREDIENTS. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.125g (1 cup) all-purpose flour160g (1 cup) fine, yellow cornmeal75g (6 tbsps) granulated white sugar2½ tsps baking powder¼ tsp baking soda½ tsp fine salt
- MIX WET INGREDIENTS. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg, and yolk.240g (1 cup) buttermilk42g (3 tbsps) unsalted butter, melted and slightly cooled36g (3 tbsps) corn oil50g egg, weight is without shell1 large egg yolk
- COMBINE AND PORTION. Pour the wet ingredients into the dry mixture, stirring gently until just combined. The batter will be lumpy and that's just how it should be. Avoid overmixing to keep the muffins tender. Spoon the batter into the muffin cups, 65g each or about ¼ cup, filling each about 2/3 full.OPTIONAL: Top with each muffin with corn kernels.60g (⅓ cup) corn kernels
- BAKE for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden and slightly domed.
- COOL AND SERVE. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. Serve warm with butter, honey, or your favorite jam.