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Easy Cornbread Muffins (Moist, Sweet & Perfect Every Time)

Cornbread muffins are a timeless favorite—soft, lightly sweet, and incredibly versatile. Whether you serve them with chili, enjoy them at breakfast, or pair them with barbecue, these muffins deliver the perfect balance of flavor and texture. This easy recipe creates tender, golden muffins with a moist crumb, thanks to buttermilk, melted butter, and a touch of honey.

In this post, you’ll learn exactly how to make bakery-quality cornbread muffins at home. Plus, you’ll find helpful tips, variations, storage instructions, and everything needed for WP Recipe Maker.

⭐ Why You’ll Love This Recipe

  • Moist and tender—not dry or crumbly
  • Sweetened naturally with honey + brown sugar
  • Ready in under 45 minutes
  • Uses simple pantry ingredients
  • Includes optional add-ins like jalapeños, cheese, or corn
  • Perfect for breakfast, snacks, holiday dinners, or meal prep
Muller

Easy Cornbread Muffins

These Easy Cornbread Muffins are moist, lightly sweet, and perfectly golden. Made with simple pantry ingredients, they bake up fluffy and tender every time. Ideal for breakfast, snacks, or pairing with chili, soups, and barbecues.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 12
Course: Bakery, Breakfast, Side Dish, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (120 g) cornmeal
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt salt
  • ½ cup (113 g) unsalted butter, melted
  • 2 tablespoons (30 mL) oil
  • ¼ cup (50 g) brown sugar
  • 2 Tablespoons (43 g) honey
  • 1 large egg
  • 1 cup (240 mL) buttermilk
  • jalapeños, shredded cheese, corn kernels, scallions, bacon

Equipment

  • 12 count muffin tray
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin liners (optional)

Method
 

  1. Preheat oven to 425°F (218°C). Line or grease a 12-count muffin tray.
  2. In a bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk melted butter, oil, brown sugar, and honey. Add the egg, then the buttermilk.
  4. Pour the wet mixture into the dry mixture and whisk until just combined.
  5. Fold in optional add-ins if using.
  6. Fill muffin cups to the top.
  7. Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) and bake 16–17 minutes more.
  8. Cool for 5 minutes before transferring to a wire rack.

Notes

  • Do not overmix; this ensures soft, tender muffins.
  • Add honey for extra moisture.
  • Use buttermilk for the best flavor and texture.

🧁 Easy Cornbread Muffins

Yield: 12 muffins
Total Time: ~45 minutes
Difficulty: Easy

🥘 Ingredients

  • 1 cup (120 g) cornmeal (fine or medium ground)
  • 1 cup (125 g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • 2 Tablespoons (30 mL) oil (olive or vegetable)
  • ¼ cup (50 g) packed light or dark brown sugar
  • 2 Tablespoons (43 g) honey
  • 1 large egg, at room temperature
  • 1 cup (240 mL) buttermilk, at room temperature
  • Optional: chopped jalapeños, shredded cheese, corn kernels, scallions, bacon

👩‍🍳 Instructions

  1. Preheat the oven to 425°F (218°C). Line a 12-count muffin tray or spray with nonstick spray.
  2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. Mix wet ingredients: In another bowl, whisk the melted butter, oil, brown sugar, and honey until smooth. Add the egg and whisk again. Then whisk in the buttermilk.
  4. Combine: Pour the wet ingredients into the dry mixture and whisk until just combined. Do not overmix.
  5. Fill the cups: Spoon the batter into the muffin liners, filling each to the top.
  6. Bake:
    • Bake at 425°F (218°C) for 5 minutes.
    • Without opening the oven, reduce temperature to 350°F (177°C) and bake 16–17 more minutes.
  7. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

🌽 Optional Variations

  • Cheddar Jalapeño – spicy + cheesy
  • Maple Bacon – sweet + smoky
  • Honey Corn – add whole corn kernels for extra texture
  • Herb & Butter – mix rosemary or thyme

🧊 Storage

  • Room temperature: 5–7 days in an airtight container
  • Freezer: Up to 3 months
  • Reheat: 10 seconds in microwave or 5 minutes in a 300°F oven

💡 Pro Tips

  • Use room-temperature ingredients for better baking rise.
  • The initial high temperature creates a tall, rounded muffin top.

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