Cornbread Muffin Recipe

5 from 10 votes

Cornbread Muffin Recipe

Sweet buttermilk cornbread muffins with honey are fluffy, tender, and ready in under 30 minutes—perfect with soups, chili, or BBQ!

Prep Time10

Cook Time15

Total Time25

Course: Bread

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

2 tablespoons honey
2 eggs beaten
½ cup unsalted butter melted and cooled
¾ cup buttermilk
1 cup cornmeal
1 cup all purpose flour
⅓ cup sugar
1 tablespoon baking powder
1 teaspoon salt

Instructions

Line a muffin pan with paper liners, or grease each slot well. Preheat the oven to 350°F.
In a large bowl mix the honey, eggs, buttermilk, melted butter.
Add the cornmeal, flour, sugar, baking powder and salt. Stir gently until combined.
Add the batter to the muffin tin.
Bake for 15-20 minutes. Insert a toothpick into the center when it comes out clean the muffins are done.

Video

Notes

Recipe Notes:

Use room temperature ingredients for fluffier muffins with a tender crumb.
Don’t overmix—stir until just combined to keep muffins soft and light.
Try fun mix-ins like cheddar, jalapeños, or even crispy bacon for extra flavor.
For the best taste, serve warm with butter or honey butter straight from the oven.

STORE the cooled muffins wrapped in tin foil or in a Ziploc bag. They will keep at room temperature for 1-2 days, or in the fridge for up to 4 days.

To FREEZE, let the muffins cool. Place each muffin in a separate fold top sandwich bag and wrap. Place them together in a freezer Ziploc bag. Label and freeze for 1-2 months.

To REHEAT, thaw (if applicable) and wrap the muffins in tin foil. Bake at 350°F until warm. You can also reheat in the microwave.

For more substitutions and tips, check out the full recipe post

Nutrition