These Cornbread Muffins are soft, slightly sweet, and just the right match for anything from chili night to a big holiday spread. They come together fast and don’t need any fancy tools. You just mix, scoop, and bake. The buttermilk keeps them tender, and the honey adds a nice touch without going overboard. Serve them warm with butter, honey, or even jam if you’re into that. Perfect for feeding a crowd or stashing in the freezer for later.
Cornbread Muffins
They’ve got that golden crust on the outside and a soft, fluffy middle. They won’t fall apart when you slice them, and they don’t dry out by day two.
Anyone who likes a classic sweet cornbread will want these on repeat. They hit that middle ground between savory and sweet.
Make them mini for the kids, full-size for the table, or double-batch them if you’re meal-prepping. No one complains about leftover cornbread muffins.
Why You’ll Love This Dish
- Quick And Easy – One bowl for dry, one bowl for wet, and they’re ready for the oven in under 10 minutes.
- Great Texture – Crispy edges with a soft, tender crumb.
- Freezer Friendly – Cool completely and freeze in zip-top bags for up to a month.
- Perfect For Soups And Stews – Mildly sweet flavor pairs well with anything spicy or hearty.
- Crowd Friendly – Makes a big batch and holds up well on the table.
Try with my Over The Top Chili!
Recipe Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Cornmeal – Yellow cornmeal adds texture and classic flavor. Avoid corn flour; it’s too fine.
- All-Purpose Flour – Balances the density of cornmeal for a lighter muffin.
- White Sugar – Adds a little sweetness without overpowering the corn flavor.
- Baking Powder – Gives the muffins a good rise. Don’t skip or substitute.
- Salt – Balances the sweet and enhances flavor.
- Eggs – Helps bind the batter and adds richness.
- Buttermilk – Tenderizes and adds a slight tang. Whole milk with a splash of vinegar works in a pinch.
- Melted Butter – Adds fat and flavor. Can sub in neutral oil if needed.
- Honey – Rounds out the sweetness and adds moisture.
Jalapeno Cheddar Cornbread Muffins
How To Make This Recipe
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat Oven To 400°F – Make sure it’s hot before the batter goes in.
- Mix Dry Ingredients – Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Combine Wet Ingredients – In another bowl, stir together eggs and buttermilk.
- Finish The Batter – Add wet to dry and mix until just combined. Stir in butter and honey last.
- Scoop And Bake – Spray muffin tin, fill ⅔ full.
- Bake 15–20 minutes. Cool before serving.
FAQ
Yes, they keep well for 2–3 days in an airtight container at room temp. You can also freeze them for longer storage.
Pop them in the microwave for 10–15 seconds or warm them in a 300°F oven for about 5 minutes.
Yes, but add a tablespoon of lemon juice or vinegar to 2 cups of milk and let it sit for 5–10 minutes first.
Maple syrup or agave will work. You’ll get a slightly different flavor but similar moisture and sweetness.
Sure. Diced jalapeños, shredded cheese, or corn kernels are all good. Keep the ratios light so the muffins still rise well.
Take your corn muffins to the top of the world by baking them on a grill like a Traeger. When you add that little bit of smoke to the corn muffin, then it adds so much depth to the flavor.
It is super easy, just make sure the muffins are over indirect heat and the baking heat stands at about 375-400° degrees.
You can easily pour this batter into a baking pan, 9”x13”x2” works, and make cornbread. If you go this route, then I recommend swapping out the milk with buttermilk. The higher fat to moisture ratio in the buttermilk will help keep the bread from drying out.
You will bake it for about 15 to 20 minutes. When the top gets slight browning and you can insert a toothpick cleanly, then it is ready. Take it out and let in cool on a rack so the bottom doesn’t burn.
Leftover muffins can be covered and stored out of the fridge. They will keep a couple of days. Just make sure to keep them out of direct sunlight and away from anything that is too moist or humid.
Also, you can store them in the fridge for about a week. Just make sure they are covered in an airtight container like a gallon-sized plastic zip-top bag. When you take them out, then warm them up a few minutes to make them taste like you just baked them fresh.
If they seem a bit dry, then put them in the microwave to warm them with a damp paper towel. Mic them for about 30 seconds and they should be moist enough to enjoy properly.
You can even store them in the freezer. Make sure you put them in your storage container fully cooled, then zip or close the lid tightly. The corn muffins will be fine in the freezer for a month to two months no problem.
I recommend reheating frozen corn muffins in an oven at about 225 degrees. You can, of course, heat them in a microwave if you are in a hurry, but they heat up in about 15 minutes in the oven. Fully frozen muffins need about a minute to 90 seconds to heat up in a microwave.
Keep an eye on them though. Depending on how many you put in the microwave, the cooking times will vary wildly.
Corn muffins keep pretty well. So, if you make a lot, then feel free to keep some out of the fridge a couple of days, some in the fridge up to a couple of weeks, and some in the freezer up to a couple of months.
Serve This With
These muffins are the kind of side you’ll want in regular rotation. They’re quick to whip up, easy to tweak, and a guaranteed win at any dinner table. Soft, golden, and just sweet enough to keep everyone happy! This is the one to make when you need a no-fuss crowd-pleaser.
Cornbread Muffins
Homemade cornbread muffins are the best side dish for chili, taco soup, or anytime you need a slightly sweet and totally delicious side for your meal.
Ingredients
- 2 cups cornmeal
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 2 cups buttermilk
- 1/2 cup melted butter
- 1/2 cup honey
Instructions
- Preheat the oven to 400°.
- Mix the dry ingredients together until they are fully combined. In a separate bowl, mix together the eggs and buttermilk.
- Pour the egg mixture into the dry mixture and stir gently to combine. When the mixture is almost ready, add in the melted butter and honey.
- Prepare your chosen baking vessel with baking spray, and spoon in the cornbread mixture. Don't fill over 2/3 of the way.
- Bake for 15-20 minutes, or until a toothpick comes out clean when inserted into the muffins.
- Remove from the oven and let cool for 10-15 minutes, and then serve with a big batch of whipped honey butter.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 259mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 3g
Nutrition data provided here is only an estimate.