This easy cornbread muffin recipe makes a tasty side to Southern or Southwestern dishes alike. This simple recipe is made with pantry staples and takes just minutes to make.
These easy cornbread muffins make a great side for Southern or Southwestern meals! Cornbread muffins go well with everything from chili to a big pot of beans.
The muffins are lightly sweet, and they fall between unsweetened cornbread and sweet cornbread on the sweetness scale. They can be served with butter, honey, or both!
Ingredients and substitutions
- Vegetable oil: Any neutral oil will work in this recipe.
- Large eggs
- Whole milk: The fat in the whole milk helps to make the muffins moist. Another type of milk, like skim or 1%, can be used, but the muffins won't be as moist or as tender.
- Salted butter: If you prefer to use unsalted butter, increase the salt to ¾ teaspoon.
- Yellow cornmeal: Feel free to use white cornmeal if you prefer.
- All-purpose flour - This muffin recipe has a higher flour content. This gives the muffins a softer texture.
- Sugar: The amount of sugar can be adjusted according to your tastes. The muffins will have a hint of sweetness with ¼ cup of sugar, and you can adjust the level to your liking.
- Baking powder
- Salt
How to make cornbread muffins
Preheat oven to 350°F. Grease or line muffin tins with paper liners. Set aside.
In a large mixing bowl, whisk together vegetable oil, eggs, milk, and melted butter.
Top tip>> Having the eggs and milk at room temperature will help to keep the melted butter from re-solidifying and clumping up in the batter.
Add dry ingredients: corn meal, flour, sugar, baking powder, and salt. You can whisk the dry ingredients together in a medium bowl first, if you prefer. However, I don't find that it's necessary.
Gently stir the dry ingredients into the wet ingredients until just combined.
Divide batter between 12 muffin tin cups, filling ¾ of the way full.
Bake for 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Allow muffins to cool for 1-2 minutes in the muffin pan before transferring from the pan to a cooling rack. Serve warm with butter.
Storage
The muffins will keep, stored in an airtight container for 3-4 days. If you live in a humid area, you may find that the muffins keep better stored in the fridge.
Can I freeze cornbread muffins?
You can! Let the baked muffins cool to room temperature.
Wrap the muffins tightly in plastic wrap. Place the muffins in a freezer-safe container - like a freezer bag. The muffins will keep for about 1 month.
When you're ready to serve, let the muffins sit for about 3-4 hours at room temperature. Reheat by unwrapping the plastic wrap and wrapping the muffins in aluminum foil. Heat at 350°F until warmed through.
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Easy Cornbread Muffin Recipe
Ingredients
- ⅓ cup vegetable oil
- 2 large eggs (at room temperature)
- 1 ¼ cups whole milk (at room temperature)
- 3 tablespoons salted butter (melted)
- ½ cup yellow corn meal
- 1 ½ cups all-purpose flour
- ¼-1/2 cup granulated sugar (depending on desired sweetness)
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease or line muffin tins with paper liners. Set aside.
- In a large mixing bowl, whisk together vegetable oil, eggs, milk, and melted butter.
- Add dry ingredients: corn meal, flour, sugar, baking powder, and salt.
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Divide batter between 12 muffin tin cups, filling ¾ of the way full.
- Bake for 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Allow muffins to cool for 1-2 minutes before transferring from the pan to a cooling rack.
- Serve warm with butter.
Notes
- Vegetable oil: Any neutral oil will work in this recipe.
- Whole milk: The fat in the whole milk helps to make the muffins moist. Another type of milk, like skim or 1%, can be used, but the muffins won't be as moist or as tender.
- Salted butter: If you prefer to use unsalted butter, increase the salt to ¾ teaspoon.
- Yellow cornmeal: Feel free to use white cornmeal if you prefer.
- Sugar: The amount of sugar can be adjusted according to your tastes. I usually use ⅓ cup, and that amount gives me a lightly sweet muffin.
- Nutrition values are estimates.
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