Miley The ultimate Easy Cornbread Muffins Recipe with buttery edges and fluffy cornmeal centers. Moist, golden, and easy to bake so it’s perfect for any chili night!
If you’re a cornbread lover like me, you know there’s something magical about a truly perfect and delicious homemade cornbread muffin. And this cornbread recipe hits all the right notes.
The muffins are soft and tender, thanks to both butter and honey in the batter, and the simple mixing method we’ll use. And melted butter is the richest and dreamiest topping and filling. Serve it however you like, keeping it basic and simple, or dressing it up with jalapeños for a spicy kick.
Why You’ll Love This Recipe
Cornbread muffins like these bring instant comfort without extra steps. They bake fast and taste like something you grew up with. The texture stays soft inside with lightly crisp tops that feel bakery fresh.
Easy to make: One bowl mixing keeps cleanup light.
Great texture: Corn meal gives structure while flour keeps things fluffy.
Versatile: Sweet enough for breakfast and perfect with savory meals.
Crowd friendly: Kids and adults reach for seconds fast.
Make ahead friendly: They reheat well and still taste fresh.
Ingredients
For the Cornbread Muffins
- 1 cup yellow corn meal
- 1 cup all purpose flour
- 1 third cup granulated sugar
- 1 tablespoon baking powder
- Half teaspoon salt
- 1 cup milk
- One large egg
- One third cup melted butter
- Two tablespoons honey
Step by Step Instructions
1. Preheat and Prep
Begin by heating the oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners then lightly grease them. This helps the muffins lift cleanly with golden sides.
2. Mix Dry Ingredients
Add corn meal, flour, sugar, baking powder, and salt into a large bowl. Stir until everything blends evenly. This step spreads the leavening so each muffin rises the same.
3. Combine Wet Ingredients
In another bowl, whisk milk, egg, melted butter, and honey until smooth. The mixture should look glossy and well blended.
4. Bring Batter Together
Pour the wet mixture into the dry ingredients. Stir gently until no dry pockets remain. The batter should look thick yet spoonable. Avoid over mixing to keep muffins tender.
5. Fill the Muffin Tin
Scoop batter into each cup until about three quarters full. This gives space for a nice rise without spilling over.
6. Bake Until Golden
Place the tin in the oven and bake for fifteen to eighteen minutes. The tops should look golden and spring back when lightly touched.
7. Cool Slightly
Let the muffins rest in the pan for five minutes. Transfer them to a rack so steam escapes and the bottoms stay firm.
Serving Suggestions
Cornbread muffins taste best while still warm. Serve them with butter and a drizzle of honey for breakfast. They also pair nicely with chili, soup, and roasted vegetables.
When I host dinners, I place them in a basket lined with a towel to keep heat in. Guests often grab one before the main dish even hits the table.
Tips and Variations
- For extra moisture, add two tablespoons sour cream into the batter.
- For a savory touch, fold in shredded cheddar cheese and chopped herbs.
- For a sweeter bite, increase sugar slightly and add a splash of vanilla.
- To store, keep muffins in an airtight container for three days at room temperature.
Frequently Asked Questions
Can I use coarse corn meal?
Yes, the texture becomes slightly more rustic and still tastes great.
How do I know they are done?
Insert a toothpick into the center. It should come out clean.
Can I make these dairy free?
Use plant based milk and dairy free butter with great results.
Do they reheat well?
They warm nicely in the oven and stay soft inside.
Final Thoughts
Easy Cornbread Muffins Recipe with Corn Meal proves how simple baking can still feel special. The balance of corn flavor and soft crumb makes these muffins a staple in my kitchen. They fit busy mornings and cozy dinners alike.
Every time I bake them, the smell alone feels comforting. Keep this recipe handy and you will always have something warm and welcoming to share.
Easy Cornbread Muffins Recipe with Corn Meal
Ingredients
For the Cornbread Muffins
- 1 cup yellow corn meal
- 1 cup all purpose flour
- 1 third cup granulated sugar
- 1 tablespoon baking powder
- Half teaspoon salt
- 1 cup milk
- One large egg
- One third cup melted butter
- Two tablespoons honey
Instructions
- Preheat and Prep: Begin by heating the oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners then lightly grease them. This helps the muffins lift cleanly with golden sides.
- Mix Dry Ingredients: Add corn meal, flour, sugar, baking powder, and salt into a large bowl. Stir until everything blends evenly. This step spreads the leavening so each muffin rises the same.
- Combine Wet Ingredients: In another bowl, whisk milk, egg, melted butter, and honey until smooth. The mixture should look glossy and well blended.
- Bring Batter Together: Pour the wet mixture into the dry ingredients. Stir gently until no dry pockets remain. The batter should look thick yet spoonable. Avoid over mixing to keep muffins tender.
- Fill the Muffin Tin: Scoop batter into each cup until about three quarters full. This gives space for a nice rise without spilling over.
- Bake Until Golden: Place the tin in the oven and bake for fifteen to eighteen minutes. The tops should look golden and spring back when lightly touched.
- Cool Slightly: Let the muffins rest in the pan for five minutes. Transfer them to a rack so steam escapes and the bottoms stay firm.
