Cornbread Muffins Recipe

Introduction

Cornbread muffins are a classic comfort food with a slightly sweet, tender crumb and a golden crust. These easy-to-make muffins are perfect for breakfast, a side dish, or a snack any time of the day.

Ingredients

• 1 and ½ cups flour (210 g)
• 1 cup yellow cornmeal (175 g)
• 2 Tbsp. white sugar
• 1 and ½ tsp. baking powder
• ½ tsp. baking soda
• 1 and ½ tsp. kosher salt
• 1 cup buttermilk
• ½ cup melted butter
• 2 large eggs

Instructions

1. Step 1: Preheat the oven to 400°F and spray a standard 12-cup muffin tin with cooking oil.
2. Step 2: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until well blended and uniform in color.
3. Step 3: In a medium bowl, whisk the buttermilk, melted butter, and eggs until fully combined.
4. Step 4: Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold with a spatula until just combined to avoid overmixing.
5. Step 5: Spoon the batter into the muffin cups, filling each about 3/4 full. Bake for 15 to 17 minutes, until the tops are lightly browned and a toothpick inserted in the center comes out clean.
6. Step 6: Cool the muffins in the pan for 10 minutes, then run a knife around the edges and transfer to a wire rack. Serve warm or at room temperature.

Tips & Variations

• For a sweeter muffin, increase the sugar by 1 tablespoon.
• Add 1 cup of corn kernels or shredded cheese to the batter for extra texture and flavor.
• Use regular milk with 1 tablespoon vinegar as a buttermilk substitute if needed.
• Do not overmix the batter; it’s okay if it’s a bit lumpy to keep the muffins tender.

Storage

Store cornbread muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Warm muffins in a toaster oven or microwave before serving to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure your baking powder and baking soda are gluten-free as well.

What if I don’t have buttermilk?

You can make a simple buttermilk substitute by mixing 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Cornbread Muffins Recipe

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★★★★★

4.5 from 58 reviews

• Author: Jack
• Total Time: 25-27 minutes
• Yield: 12 muffins 1x

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Description

These classic Cornbread Muffins are moist, tender, and slightly sweet with a golden crust. Perfect for pairing with chili, soups, or enjoying on their own as a comforting snack. Made with a combination of flour and yellow cornmeal, these muffins incorporate buttermilk and melted butter for richness and a subtle tang.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 and ½ cups flour (210 g)
• 1 cup yellow cornmeal (175 g)
• 2 Tbsp. white sugar
• 1 and ½ tsp. baking powder
• ½ tsp. baking soda
• 1 and ½ tsp. kosher salt

Wet Ingredients

• 1 cup buttermilk
• ½ cup melted butter
• 2 large eggs

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Instructions

1. Preheat and Prepare: Preheat the oven to 400°F (204°C) and spray a standard 12-cup muffin tin with cooking oil to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt. Whisk thoroughly using a balloon whisk until the mixture is uniform and well blended.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs until the mixture is smooth and fully combined.
4. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the wet and dry ingredients together with a large spatula until just combined to form a batter, taking care not to overmix to keep the muffins tender.
5. Fill Muffin Cups and Bake: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 15 to 17 minutes or until the tops start to turn lightly golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the muffins to cool in the pan for 10 minutes. Then, run a thin knife around the edges to loosen and transfer the muffins to a wire rack to cool further. Serve warm or at room temperature for best flavor and texture.

Notes

• Do not overmix the batter to avoid tough muffins.
• Use room temperature eggs and buttermilk for better batter consistency.
• For a richer flavor, use clarified butter or browned butter instead of melted butter.
• These muffins are best eaten within two days but can be stored in an airtight container at room temperature.
• To reheat, warm in the oven or microwave for a few seconds before serving.

• Prep Time: 10 minutes
• Cook Time: 15-17 minutes
• Category: Breakfast, Snack, Side
• Method: Baking
• Cuisine: American

Keywords: Cornbread muffins, easy muffins, cornmeal recipe, baking muffins, buttermilk muffins, classic cornbread