If there’s one thing that instantly makes a meal feel extra cozy, it’s a batch of warm, buttery cornbread muffins. These little golden bites are moist, lightly sweet, and have just the right balance of tender crumb and crisp, golden edges. Whether paired with a bowl of chili, served alongside a hearty barbecue, or enjoyed with a drizzle of honey, these muffins are a must-bake!
If you love the rich, buttery flavor of classic cornbread but want the convenience of individual servings, these fluffy, tender cornbread muffins are for you!
Why You’ll Love This Recipe
- Incredibly Moist & Buttery – No dry, crumbly cornbread here! These muffins are perfectly soft and rich.
- Quick & Easy – Whisk together the batter, scoop into a muffin tin, and bake. You’ll have warm cornbread muffins in under 30 minutes!
- Pairs with Everything – These muffins go with soups, stews, BBQ mains, or even as a breakfast treat.
- Make-Ahead Friendly – They store well and even freeze beautifully.
Ingredients Breakdown
- Yellow Cornmeal – Gives these muffins their signature texture and slightly sweet corn flavor.
- All-Purpose Flour – Helps create a tender crumb and balances the texture.
- Granulated Sugar & Honey – A touch of sweetness enhances the natural corn flavor.
- Butter – The secret to ultra-buttery cornbread! Melted butter adds richness and moisture.
- Buttermilk – Adds tanginess and helps keep the muffins tender.
- Eggs – Give the muffins structure and keep them light and fluffy.
- Baking Powder & Baking Soda – A combo of both helps these muffins rise beautifully.
- Salt – Enhances all the flavors, making everything pop.
Step-by-Step Instructions
Ready to bake? Preheat your oven to 375°F and line a muffin tin with paper liners or lightly grease it. Let’s get started!
- Mix Dry Ingredients – In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients – In a separate bowl, whisk together the melted butter, buttermilk, eggs, and honey.
- Combine – Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix!
- Fill Muffin Cups – Divide the batter evenly among the muffin cups, filling them about ¾ of the way.
- Bake – Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool & Serve – Let them cool slightly before serving. Enjoy with butter, honey, or your favorite jam!
Chef’s Tips and Tricks
- Don’t Overmix – Stirring too much can make your muffins dense. A few lumps are fine!
- Room Temperature Ingredients – Using room-temperature eggs and buttermilk helps the muffins bake evenly.
- Honey Drizzle – For a little extra sweetness, pour warm honey over the muffins before serving.
Recipe Variations and Serving Suggestions
- Cheesy Cornbread Muffins – Add ½ cup of shredded cheddar cheese for a rich, savory twist.
- Spicy Kick – Mix in diced jalapeños for a little heat.
- Maple Butter Topping – Brush with melted butter and a drizzle of maple syrup right out of the oven.
- Serving Ideas – Serve warm with chili, roasted meats, or alongside a big weekend breakfast!
FAQs
Can I make these muffins in advance?
Absolutely! Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
How do I reheat them?
Pop them in a 300°F oven for 5 minutes or microwave for 10–15 seconds to warm up.
Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk, make your own by mixing ¾ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
Buttery Cornbread Muffins Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup buttermilk
- 2 large eggs
- 2 tablespoons honey
Instructions
- Preheat oven to 375°F. Line a muffin tin with liners or grease with butter.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, buttermilk, eggs, and honey.
- Pour wet ingredients into the dry and mix gently until combined.
- Divide batter evenly into the muffin tin, filling each about ¾ full.
- Bake for 15–18 minutes or until golden and a toothpick comes out clean.
- Let cool slightly, then serve warm with butter or honey.
These buttery cornbread muffins will quickly become a staple in your kitchen! Simple to make and full of flavor, they’re the perfect side for so many meals. Give them a try and let me know how you like them—comment below or tag me on social media with #TheKitchensAid. Happy baking!