These are the best cornbread muffins you'll ever eat! They’re sweet and moist with a beautiful crumb, with bursts of fresh corn in every bite. Plus, these corn muffins are easy to make in 30 minutes - no mixer required. Best served slathered with this cinnamon honey butter!
I love cornbread and make it often in the fall to compliment soups and chilis. When we are entertaining I prefer to make these cornbread muffins because they are easier to serve and taste just as delicious.
I'm picky when it comes to cornbread, and I can honestly say these are the best cornbread muffins I've ever had.
They’re sweet and moist with a beautiful crumb, with bursts of fresh corn in every bite. Plus, they are easy to make in 30 minutes - no mixer required. Best served slathered with this cinnamon honey butter, of course.
Cornbread Muffins: Ingredients & Substitutions
- Yellow Cornmeal. White cornmeal can be used in place of yellow, the final result will just have a different color.
- All-Purpose Flour. To make this cornbread recipe gluten-free, you can substitute an all-purpose gluten-free flour blend for the all-purpose flour. Bread flour and cake flour also work well.
- Salted Butter. Unsalted butter can be used in place of salted butter.
- Whole Milk. Fat content is important for the this homemade cornbread. You could use 2% milk, or half and half, but I don't recommend other substitutions.
- Sour Cream. Again, full-fat is best. Greek yogurt can be used in place of sour cream.
- Granulated sugar and honey. I don't recommend making substituions for the granulated sugar or honey. If you don't love sweet cornbread you can reduce the amount of sugar but that is all I would recommend.
- Corn. Feel free to use fresh corn (cooked) from the Cobb or frozen and thawed corn.
How to make cornbread muffins
Let's walk through how to make this recipe step-by-step, and don't forget to watch the video.
Begin by combining the wet ingredients (except for the sugar) in a large bowl, then set the mixture aside to use later.
Next, whisk the melted butter, sugar and honey together in a large bowl, then add the milk, sour cream and eggs and whisk until smooth.
Combine the wet and dry ingredients and stir/whisk until the mixture is smooth. It should not be runny, but should be slightly thick and easy to stir.
Next, fold in the corn kernels. You can either use fresh corn cut off the cob (cooked) or thawed frozen corn. Don't mix frozen corn kernels into the batter because it will effect the baking time.
Next, put a heaping ¼ cup batter into each well of a greased muffin tin.
Bake for 12-15 minutes or until the tops are set, lightly golden-brown and a toothpick inserted in the center of the cornbread muffins comes out clean.
Let the corn muffins cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool slightly.
Serve
Serve these cornbread muffins warm with a generous slather of this cinnamon honey butter.
What to serve with cornbread muffins:
Here are some of our favorite recipes to enjoy with this homemade cornbread.
- Chili! We love chili around here, beef chili, turkey chili, white bean chicken chili and healthy chicken chili are all great companions for this cornbread muffin recipe.
- Soup. this sausage and kale soup, vegetable soup and this chicken and rice soup!
- This slow cooker pot roast is a great main dish to serve with this cornbread muffins.
- And of course, serve them as a side amongst all your favorite Thanksgiving Recipes.
- Serve them as a Thanksgiving or holiday side dish alongside this Roast Turkey and the best Turkey Gravy!
Store
Store any leftover cornbread muffins in an airtight container in the refrigerator for 5 days. You can also use them to make the best cornbread croutons.
How to freeze cornbread muffins:
Let the muffins cool completely then store in an airtight container in the freezer for up to 2 months. If you plan on freezing it for a while, I recommend also tightly wrapping each muffin in plastic wrap before putting it in an airtight container.
Recipe FAQs
This recipe makes very moist muffins, if they turn out dry it's likely that they were over-baked. Next time, shorten the baking time and be sure to use an oven thermometer to make sure your oven is heating to the proper temperature.
This corn muffins recipe calls for yellow cornmeal, but white can be used as well it will just have a different color.
If you make something from JoyFoodSunshine I would love to see your creations. Follow along with me on Instagram, Pinterest, Facebook, Twitter and Youtube. Tag me in your photos #joyfoodsunshine @joyfoodsunshine Don't forget to rate this recipe and leave a comment below.
Best Cornbread Muffins Recipe
Ingredients
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- ½ cup salted butter melted
- ⅓ cup granulated sugar
- 2 TBS honey
- ¼ cup whole milk
- ¼ cup sour cream ½ cup need to figure out which one haha -
- 2 eggs
- 1 cup corn kernels fresh, or frozen & thawed
Instructions
- Preheat oven to 375 degrees f. Grease a standard 12-cup muffin tin.
- In a medium bowl, combine cornmeal, flour, baking powder, baking soda, and sea salt. Set aside.
- In a large bowl, whisk together melted butter sugar and honey.
- Add, milk, sour cream and eggs and whisk until smooth.
- Add dry ingredients and stir/whisk until mixture is smooth.
- Fold in corn kernels.
- Put ¼ cup batter into each well of the prepared muffin tin.
- Bake for 12-15 minutes or until the top is set, lightly golden-brown and a toothpick inserted in the center of the muffins comes out clean.
- Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool slightly.
- Serve warm with butter, cinnamon butter.
Video
Notes
Ingredient Substitutions
- Yellow Cornmeal. White cornmeal can be used in place of yellow, the final result will just have a different color.
- All-Purpose Flour. To make this cornbread recipe gluten-free, you can substitute an all-purpose gluten-free flour blend for the all-purpose flour. Bread flour and cake flour also work well.
- Salted Butter. Unsalted butter can be used in place of salted butter.
- Whole Milk. Fat content is important for the this homemade cornbread. You could use 2% milk, or half and half, but I don't recommend other substitutions.
- Sour Cream. Again, full-fat is best. Greek yogurt can be used in place of sour cream.
- Granulated sugar and honey. I don't recommend making substituions for the granulated sugar or honey. If you don't love sweet cornbread you can reduce the amount of sugar but that is all I would recommend.
- Corn. Feel free to use fresh corn (cooked) from the Cobb or frozen and thawed corn.
Store
Store any leftover cornbread muffins in an airtight container in the refrigerator for 5 days. You can also use them to make the best cornbread croutons.How to freeze cornbread muffins:
Let the muffins cool completely then store in an airtight container in the freezer for up to 2 months. If you plan on freezing it for a while, I recommend also tightly wrapping each muffin in plastic wrap before putting it in an airtight container.Nutrition
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