These Easy Cornbread Muffins are the perfect blend of golden, crumbly texture and sweet, buttery flavor. Ready in just 45 minutes, they’re a fuss-free side dish that pairs beautifully with soups, stews, or a simple pat of butter. Each bite offers a delightful contrast of crispy edges and a tender, moist center that’s impossible to resist.
With a prep time of only 15 minutes, these muffins are ideal for busy weeknights or last-minute gatherings. Their rich, slightly sweet aroma fills the kitchen as they bake, promising a comforting treat. Whether served warm from the oven or enjoyed later, these muffins bring a touch of homemade warmth to any meal.
What You’ll Need for Easy Cornbread Muffins
- 1 cup (120g) cornmeal (fine or medium ground)
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 2 Tablespoons (30ml) olive oil or vegetable oil
- 1/4 cup (50g) packed light or dark brown sugar
- 2 Tablespoons (43g) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature (or substitute with 1 cup milk + 1 Tbsp lemon juice or vinegar)
- Optional: 1–2 chopped jalapeño peppers (or see Note below for other add-ins)
How to Make Easy Cornbread Muffins
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. Set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey until smooth and thick. Whisk in the egg until combined, then whisk in the buttermilk.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. If using, fold in the chopped jalapeños. Avoid over-mixing.
- Spoon the batter into the muffin liners, filling them all the way to the top.
- Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) (without removing the muffins) and bake for another 16–17 minutes. The total baking time should be about 21–23 minutes. Test with a toothpick—if it comes out clean, the muffins are done.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before serving. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
Perfect Pairings: Serving Suggestions
These Easy Cornbread Muffins are a versatile side dish that pairs beautifully with chili, soups, or BBQ. For a hearty meal, serve them alongside pulled pork or baked beans. They also make a great breakfast option when topped with a pat of butter and a drizzle of honey.
Spice It Up: Recipe Variations
Want to add a twist? Try mixing in shredded cheddar cheese or crumbled bacon for a savory kick. For a sweeter version, swap the jalapeños for 1/2 cup of fresh corn kernels or a handful of blueberries. You can also experiment with different types of honey or maple syrup for unique flavor profiles.
Keep It Fresh: Storage and Reheating Tips
Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, wrap them in foil and warm in a 300°F (150°C) oven for 5–10 minutes, or microwave for 15–20 seconds. For best results, enjoy them fresh!
Quick Tips for Success
Ensure your buttermilk and egg are at room temperature for a smoother batter. Don’t overmix—just combine until the ingredients are incorporated. For perfectly golden muffins, follow the two-temperature baking method: start hot, then reduce the heat. This creates a crisp exterior and tender crumb.
Equipment Essentials
A 12-count muffin pan is a must for this recipe. If you don’t have liners, generously grease the pan with nonstick spray. A whisk and two mixing bowls (one for dry ingredients, one for wet) will make the process seamless. And don’t forget a toothpick to test for doneness!
Easy Cornbread Muffins Recipe
Ingredients
- 1 cup cornmeal (fine or medium ground)
- 1 cup all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 Tablespoons olive oil or vegetable oil
- 1/4 cup packed light or dark brown sugar
- 2 Tablespoons honey
- 1 large egg, at room temperature
- 1 cup buttermilk, at room temperature
- 1–2 chopped jalapeño peppers optional add-ins
Instructions
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. Set pan aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid over-mixing.
- Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16–17 minutes. The total time these muffins should be in the oven is about 21–23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
- Remove muffins from the oven and allow to cool in the pan for 5 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.