Cornbread Muffins are my save-the-day move during dinner emergencies. You ever get that feeling where soup just feels lonely without something bready on the side? That’s me, like, every time it rains. Baking a batch is way easier than it sounds (no joke), and if you’re ever unsure about whether to sneak sugar in, here’s a secret: you can totally figure out what works for your taste buds. I went down the rabbit hole reading about sugar in cornbread here (if you’re into food history) did cornbread originally have sugar and, not to brag, but my muffins never cave in thanks to a few simple tricks I learned over at why is my cornbread caving in. Okay, let’s get right to the good stuff.

What You’ll Need To Make Cornbread Muffins

This is one of those recipes where everything just sits quietly in your pantry till the big moment. Start with some yellow cornmeal and all-purpose flour. Those are basically non-negotiable. You’ll also need baking powder, a pinch of salt, eggs, a teeny bit of sugar (if you want), melted butter, and milk. Don’t swap water for the milk. Trust me, I tried it, and the muffins were…well, not so fluffy.

I know some folks might ask if you can use almond flour. You actually can, but you lose that classic grainy bite that makes cornbread muffins so legendary. Think about what vibe you want for your muffins—classic or modern health food twist. Either way, keep the basics on hand and you’ll never have to stress about last-minute sides again.

Important Ingredients (& Why You’re Using Them)

Let’s talk ingredients, because—hand on heart—they all matter here, even the boring ones. Cornmeal makes your muffins taste like, well, cornbread muffins. Can’t substitute that, unless you feel wild and enjoy culinary confusion. The flour mixes with the cornmeal so things aren’t too gritty. Nobody wants a muffin that feels like chewing sand, right?

Sugar is totally a battle in my house. Some like ‘em sweet, some say leave it out (I sneak a pinch every single time). Melted butter gives the muffins their rich, I-need-another-one taste—but oil will do in a pinch if that’s all you have. Baking powder just lifts the whole deal, and eggs bind it together so there aren’t weird crumbles everywhere on your shirt. Milk keeps the muffins soft. There’s a trick for super moist muffins here too, totally worth checking out: milk in jiffy cornbread mix.

Step-by-Step Instructions

Okay, this is where it gets fun. First up, grab your muffin tin and slap in those paper liners if you feel fancy (or just use nonstick spray if you want less dishwashing). Preheat your oven before doing anything else. Don’t be like me and forget, then stand around waiting for it to heat up—wastes precious snack time.

Mix the dry stuff: cornmeal, flour, baking powder, sugar, and salt. Do this in a big bowl so nothing jumps out. In a separate (smaller) bowl, whisk eggs, melted butter, and milk. Combine wet with dry, stirring gently. Don’t go at it too hard—if you overmix, the muffins turn out tough and weird. Scoop into your muffin tin evenly.

Pop in the oven, bake till golden and a toothpick comes out clean. You’re aiming for tops that look like sunshine, not pale biscuits. Eat one warm, right out the oven. Trust me.

Variations

Everybody has opinions about what melts into a good cornbread muffin. Sometimes I toss in chopped jalapeños for a tiny firecracker snack. Other days, sharp cheddar lands in the batter for a cheesy surprise. My aunt even dumps a handful of blueberries in the mix—kinda strange, oddly delicious.

You can make them mini (cute but disappear fast at parties) or even gluten-free if someone at your table demands it. If you want to get wild, swirl in a spoon of honey just before baking. Don’t be afraid to make the recipe your own. These muffins love a personality twist.

Pro Tips For Making This Recipe

Want legendary muffins? Here’s what I’ve learned (sometimes the hard way):

Let your batter rest a few minutes before baking. It helps everything relax.

Don’t overmix. If you see a few lumps, leave ‘em.
Test with a toothpick around the 15-minute mark. Cornbread muffins get dry super fast if you’re distracted by a TV show.
Serve them warm, slathered in butter, with maybe a dab of honey if you’re living dangerously.

I followed these muffin tips, and everyone at my book club was completely smitten. Not a crumb left. Your guide is a lifesaver!
— Melanie P.

Common Questions

How do I keep my cornbread muffins from crumbling everywhere?
Honestly, a mix of enough eggs, the right type of milk, and not overbaking is your best friend. If you need more details, go read prevent cornbread from crumbly.

Can I freeze these muffins?
Sure thing. Just let them cool, wrap tightly, and freeze. Pop into the toaster oven to bring them back.

Is sugar a must for cornbread muffins?
Nope! Sugar is totally optional, but I vote yes. If you want the sweet-cornbread debate settled, pop over to can I put sugar in cornbread mix.

My muffins always get too brown on top. What gives?
Ovens are super moody. Try lowering the temp slightly or shifting your tray down a rack.

Can I make these dairy-free?
Swap in any non-dairy milk and use oil instead of butter—super easy swap!

If You’ve Got An Oven, You’ve Got Magic

There it is—the secret to outrageously good (no joke) cornbread muffins. You don’t need fancy tricks or five-star chef skills. Just simple stuff, a little patience, and a muffin tin. I always have a batch ready when chili is on the menu, or even with breakfast. Want other takes? Check out The Best Cornbread Muffins – Once Upon a Chef for another solid recipe, or level up with creative spins over at almond flour lemon poppy seed muffins and meal-prep friendly healthy breakfast egg muffins meal prep busy mornings. You got this! Can’t wait to hear how yours turn out.

Cornbread Muffins

Print Recipe

Delicious cornbread muffins that pair perfectly with soups or serve as a versatile side for any meal.

Author: Alexandra Roa
Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x

Category: Side Dish
Method: Baking
Cuisine: American

Diet: Vegetarian

Ingredients

Scale

1 cup yellow cornmeal
1 cup all-purpose flour

2 tsp baking powder
1/2 tsp salt
1–2 tbsp sugar (optional)

2 large eggs
1/4 cup melted butter
1 cup milk

Instructions

Preheat your oven and line a muffin tin with paper liners or spray with nonstick spray.
In a large bowl, mix together cornmeal, flour, baking powder, sugar, and salt.
In a separate bowl, whisk together eggs, melted butter, and milk.

Combine the wet ingredients with the dry ingredients, stirring gently to combine without overmixing.
Scoop the batter evenly into the muffin tin.
Bake until golden and a toothpick comes out clean, approximately 20-25 minutes.

Let cool slightly and enjoy warm with butter or honey.

Notes

Let your batter rest a few minutes before baking for best results. Serve warm, and feel free to add mix-ins like jalapeños, cheddar, or blueberries.

Nutrition

Serving Size: 1 muffin

Calories: 200
Sugar: 5g
Sodium: 300mg

Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g

Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g

Protein: 4g
Cholesterol: 30mg

Keywords: cornbread, muffins, side dish, baking, vegetarian