Cornbread Muffins

These Cornbread Muffins come together in a quick 25 minutes! With a fluffy interior and a delicious touch of sweetness, the flavor and speed is sure to make it a table staple!

If you are a cornbread fan then you have to make these delicious and super easy Cornbread Muffins. These are a staple in our house and we can’t get enough.

Cornbread is one thing that either you can take it or leave it. I personally love it, and I love both sweet and savory versions depending on what I’m eating. 

These Cornbread Muffins have honey in they so they are more on the sweet side, so this is one recipe that our family absolutely loves. 

The kids prefer the sweetness in their cornbread so we make these a lot. I feel like they can pretty much go with any meal that you’d like as a “bread” side. 

Plus they are super easy to whip up with minimal ingredients, which you know I love easy recipes. These muffins are also great for breakfast or a side snack during the day.

Whatever your stand is on the cornbread spectrum, give these a try! If you are a sweet lover like me, then these Cornbread Muffins have just the right amount of it.

Some of my other favorite bread recipes we have on our site include: Cinnamon Swirl Bread, Pepperoni Pizza Rolls and Easy Dinner Rolls.

WHY THIS RECIPE WORKS:

• With a touch of sweetness the flavors meld really well together.
• You can double or halve the batch depending on how many you are serving.
• They store well so you can keep them on hand for later consumption.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Yellow cornmeal
All-purpose flour
Baking powder
Salt
Granulated sugar
Honey
Buttermilk
Eggs
Unsalted butter

HOW TO MAKE CORNBREAD MUFFINS, STEP BY STEP:

1. Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or lightly coat with nonstick spray (this is what we did) and set aside.
2. In a large mixing bowl, add the cornmeal, flour, baking powder, and salt. Whisk to combine.
3. In another mixing bowl, add the sugar, honey, buttermilk, eggs, and melted butter and whisk until just combined.
4. Add the wet ingredients to the dry and stir with a wooden spoon or spatula until mixed.
5. Using an ice cream scoop, evenly divide the batter among the muffin tin, the wells should be close to full.
6. Bake for 15 minutes until a they turn golden.
7. Remove from the oven and let the muffins sit for 5 minutes in the pan.
8. Place the muffins on a wire rack to cool completely or serve warm with butter and drizzled with honey if desired.

DO I HAVE TO USE BUTTERMILK?

I highly recommend for the flavor and texture of this Cornbread Muffin Recipe that buttermilk is to be used. If you do not have buttermilk, you can make your own.

To make your own for every 1 cup of buttermilk called for in the recipe substitute with 1 cup regular milk and 1 Tablespoon white vinegar or lemon juice.

Stir this mixture together and let it sit for about 5-10 minutes, then stir again and add to recipe as directed. We do this a lot when we do not have buttermilk on hand.

CAN I MAKE THIS INTO REGULAR CORNBREAD?

Absolutely, if you would rather have cornbread then cornbread muffins all you need to do is switch up the pan for this recipe.

You can either use a 9×9-inch baking dish or a 9-inch cast iron skillet, depending on if you want them to be cut into squares or triangles.

We have done this plenty of times and they always come out great. The baking time should remain relatively the same, but check every once in awhile with a toothpick for doneness.

WHAT CAN I SERVE WITH OR ON CORNBREAD MUFFINS?

My answer for this is, pretty much anything! But we love these so we do serve them with pretty much anything, some ideas include:

1. Chili
2. Slow Cooker Soup Beans and Ham
3. Flavored butters and Jam
4. Collard Greens
5. Beef Stew
6. Ribs
7. Meatloaf
8. Honey
9. Pork Tenderloin

There are so many more things that you can serve these Cornbread Muffins with, like I said I like them with just about everything!

WHAT IF I DON’T HAVE HONEY?

If you do not have honey on hand for these Cornbread Muffins, there are some alternatives.

You can substitute light corn syrup, maple syrup, molasses (unsulphured) and agave. These can be used at the same amount per the recipe.

While these will make the taste different, they still are a decent substitute for the recipe itself.

HOW TO STORE:

These muffins can be stored in an airtight container or bag on the countertop for up to 2 days and in the refrigerator for up to 4 days.

They can also be frozen! To do this place cooled muffins in a freezer bag where they will keep frozen for up to 3 months,

To defrost, remove to the countertop until thawed, to reheat you can either pop them in the oven at 350 degrees F until they are warm, or place them in the microwave for around 30 seconds.

TIPS AND TRICKS:

• Double this recipe to make more for a larger crowd or save for later.
• These can be frozen, see my tips above.
• You can make this into regular cornbread by placing in a 9×9-inch baking dish or a 9-inch cast iron skillet.
• Buttermilk is recommended for this recipe, see above on how to make your own.
• This can be served with a variety of things, see some suggestions above.
• You can use other substitutions for the honey if you do not have it on hand, see above for some options.

Want that perfectly sweet side dish recipe to go with all the things? Then you’ve come to the right place, you need to make a batch of my Cornbread Muffins ASAP!

If you like this recipe you might also like:

• Buttermilk Cornbread
• Hoe Cakes
• White Bread
• Crescent Rolls

If you’ve tried these CORNBREAD MUFFINS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

ORIGINALLY PUBLISHED SEPTEMBER, 2021