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    Home » Sides » Easy Cornbread Muffin Recipe

    Easy Cornbread Muffin Recipe

    Published: Aug 20, 2021 · Modified: Aug 20, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Basket of cornbread muffins next to a dish of honey.

    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 for cornbread muffins in dishes.

    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

    Wet ingredients for cornbread muffins in a mixing bowl.

    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.

    Dry ingredients mixing into wet ingredients for cornbread muffins.

    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.

    Cornbread muffin batter in a muffin tin.

    Divide batter between 12 muffin tin cups, filling ¾ of the way full.

    Baked cornbread muffins in a muffin tin.

    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.

    Cornbread muffin cut in half on a white plate.

    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.

    Close up photo of cornbread muffin with butter and honey on it.

    More muffin recipes!

    • Maple Brown Sugar Oatmeal Muffins
    • Apple Cinnamon Oatmeal Muffins
    • Oatmeal Raisin Bran Muffins

    If you’ve tried this easy cornbread muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Basket of cornbread muffins next to a dish of honey.

    Easy Cornbread Muffin Recipe

    Easy cornbread muffin recipe makes tasty homemade corn muffins in minutes!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12 muffins
    Calories: 208kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Muffin tin

    Ingredients

    • â…“ 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 â…“ cup, and that amount gives me a lightly sweet muffin. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1muffin | Calories: 208kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 145mg | Potassium: 184mg | Fiber: 1g | Sugar: 7g | Vitamin A: 168IU | Calcium: 80mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Jenika

      February 14, 2022 at 11:09 am

      5 stars
      The muffins were really good and the recipe was easy to follow.

      Reply
      • Kate

        February 14, 2022 at 11:19 am

        Thanks!

        Reply

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