Julie Clark
Updated:
Sweet Cornbread Muffins
May contain affiliate links. Disclosure policy.
Skip the box mix and make homemade sweet cornbread muffins. They’re ready in 25 minutes and perfect with butter and a touch of honey.
I like chili and creamy soups any time of the year, but especially during the winter. They’re easy to prepare and all you need to go with it is a salad and some homemade bread.
Often I throw our favorite white bread into the bread machine but if I have a shorter prep time, I whip up biscuits or muffins.
These sweet cornbread muffins with buttermilk can be ready in under 30 minutes. They are soft and lightly sweet. And are so good with honey and butter, cinnamon butter or even maple butter.
What is the difference between cornbread and corn muffins?
In most corn muffin recipes, you’ll find actual whole pieces of corn or sometimes creamed corn. Cornbread doesn’t always have pieces of corn in it, but rather cornmeal, flour, butter, water and eggs. Cornbread muffins have a smoother texture, while corn muffins are more textured. If you love cornmeal, try our cornmeal mush recipe!
How do you make cornbread muffins from scratch?
All you need is 10 minutes to mix up these cornbread muffins. Our tip is to use two bowls for mixing. This helps to ensure you don’t overmix the batter.
- Preheat the oven to 350 degrees Fahrenheit. Grease or line a muffin pan with paper liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Set aside.
- In a separate medium bowl, combine the eggs, milk, buttermilk, and melted butter.
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Scoop the batter into the muffin pan filling each cavity about ¾ of the way full.
- Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven, and transfer to a cooling rack.
Can you bake cornbread muffins in a pan instead?
Yes! If you’d like, bake this batter in an 8×8 baking pan. You’ll want to plan at least 25 minutes for the bread to bake. You’ll know it is done when the center of the cornbread feels firm.
How to Freeze Cornbread Muffins
Allow the muffins to cool to room temperature completely. Then wrap the muffins in plastic wrap. Then place the wrapped muffins in a zippered bag or airtight storage container. Freeze for up to 3 months.
How to Reheat Cornbread Muffins
To reheat corn muffins, thaw the muffins to room temperature, then wrap them in foil and place in an oven that you’ve preheated to 350º Fahrenheit. Heat for about 10 minutes. The foil is important because it will keep the muffins moist.
Cornbread Add-Ins
Here are a few of our favorite cornbread add-ins:
- cheddar cheese
- cotija cheese
- jalapenos
- browned sausage
- bacon
- green onion
- garlic
- fresh herbs
- green chilies
Sweet Cornbread Muffins
Skip the box mix and make homemade sweet cornbread muffins. They're perfect with butter and a touch of honey.
Servings 12
Prep Time 10 minutes
Cook Time 15 minutes
Ingredients
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- ⅔ cup milk
- ⅔ cup buttermilk
- ¾ cup unsalted butter (melted and cooled slightly*)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease or line a muffin pan with paper liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Set aside.
- In a separate medium bowl, combine the eggs, milk, buttermilk, and melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Scoop the batter into the muffin pan filling each cavity about ¾ of the way full.
- Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven, and transfer to a cooling rack.
- Serve warm with butter, honey, or your favorite soup or chili.
Notes
*Allow the butter to cool slightly after being melted; otherwise, it will scramble the eggs.
Depending on the size you make the muffins, you may end up with closer to 15 muffins. If so, the calories will be less.
The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 280kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 231mg | Potassium: 279mg | Fiber: 2g | Sugar: 10g | Vitamin A: 450IU | Calcium: 107mg | Iron: 1mg
Are cornbread muffins gluten free?
No. These muffins are not gluten free as the recipe is written. Look for gluten free cornmeal and a gluten free all purpose flour to adjust the recipe.
How long do you bake mini cornbread muffins?
The timing on this can be tricky depending on how big the mini muffins are, but start the time at 10 minutes and adjust from there.
Can I add jalapenos to this recipe?
Yes! If you like jalapeno cornbread muffins, add finely diced jalapenos to the batter. Add as much as you’d like, but we recommend starting at ¼ cup of diced jalapenos.
