These cornbread muffins are an adaptation of my sweet and moist cornbread recipe. While the ingredients are the same, the preparation and baking method are very different.
My only tip is to be careful not to overbake them. Muffins can dry out much more easily than a whole pan of cornbread, so be sure to keep a close eye on them toward the end of the baking time.
FAQ
Can I use milk instead of buttermilk?
Yes, full-fat milk works well in this recipe. The cornbread will still be tender and moist, though buttermilk adds a subtle tang that I really like.
Can I substitute sugar for the honey?
Absolutely! If you don’t have any honey on hand, you can replace the ¼ cup of honey with an additional ¼ cup of granulated sugar. The cornbread will still be delicious, though the honey adds a little extra moisture and flavor.
What kind of cornmeal should I use?
You can use either fine- or medium-grind yellow cornmeal in this recipe. I prefer fine cornmeal because it gives the muffins a smoother, more delicate crumb, while medium-grind adds a little more texture.
Can I make this recipe as a traditional cornbread instead of muffins?
Yes, the batter can be baked in a buttered 9” by 9” pan at 375℉ for 20 to 25 minutes. For more instructions and tips on making a full pan of cornbread, you can visit my recipe for sweet and moist cornbread here.
How should I store cornbread muffins?
Store leftover cornbread muffins in an airtight container, at room temperature, for up to 3 days for optimal freshness. You can also freeze them for up to 3 months.
How to Make Sweet and Moist Cornbread Muffins
Preheat your oven to 425℉ and line a muffin pan with paper liners.
In a large bowl, whisk together the flour, cornmeal, baking powder, kosher salt, and sugar until evenly mixed.
In a second large bowl, combine the eggs, vegetable oil, honey, buttermilk, and melted butter. Whisk together until well combined.
Create a well in the center of the dry ingredients and pour in the liquid mixture. Gently whisk together until the batter has just combined and no dry patches remain. (Be careful not to overmix!)
Spoon batter into the prepared muffin pan, filling each muffin cup up to the very top of the liner.
Pro tip: For an easier transfer, pour the batter into a large measuring cup or pitcher with a spout and pour the batter into the muffin pan.
Bake in the center of the oven for 5 minutes at 425℉, then turn the oven down to 350℉ and continue to bake for 15 to 17 minutes, until a toothpick inserted into the center of the muffins comes out clean. Be careful not to over bake, or they will dry out!
Remove from the oven and allow the muffins to cool for 10 minutes before transferring them to a wire rack. Optionally, you can brush the top of each cornbread muffin with additional melted butter or rub a piece of cold butter over the top while they are still hot.
Serve warm, or allow the muffins to cool completely before placing them in an airtight container to prevent them from drying out. I suggest serving within 3 days to maintain optimal freshness.
Cornbread Muffins (Sweet and Moist)
Ingredients
- 1 ½ cups all-purpose flour (spooned and leveled)
- 1 cup yellow cornmeal (fine or medium grind; see Note 1)
- 1 Tbsp baking powder
- 1 tsp kosher salt
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- ¼ cup vegetable oil
- ¼ cup honey (or an additional ¼ cup granulated sugar)
- 1 cup buttermilk (or full-fat milk), at room temperature
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
Instructions
- Preheat the oven to 425℉ and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar until evenly mixed.
- In a second large bowl, whisk together the eggs, vegetable oil, honey, buttermilk, and melted butter until well combined.
- Create a well in the center of the dry ingredients and pour in the liquid mixture. Gently whisk until the batter has just combined and no dry patches remain. (Be careful not to overmix!)
- Spoon the batter into the prepared muffin pan, filling each muffin cup up to the very top of the liner.Pro tip: For an easier transfer, pour the batter into a large measuring cup or pitcher with a spout, then pour it into the muffin pan.
- Bake in the center of the oven for 5 minutes at 425℉, then reduce the temperature to 350℉ and continue to bake until a toothpick inserted into the center of the muffins comes out clean (about 15 to 17 minutes). Be careful not to overbake, or they will dry out!
- Remove the pan from the oven and allow the muffins to cool for 10 minutes before transferring them to a wire rack. If desired, brush the top of each muffin with additional melted butter or rub a piece of cold butter over the top while they are still hot.
- Serve warm, or allow the muffins to cool completely before transferring them into an airtight container to prevent them from drying out. I suggest serving them within 3 days to maintain optimal freshness.
Notes
- Fine-Grind vs. Medium-Grind Cornmeal: The grind of cornmeal you use depends on the texture you prefer for your cornbread. I prefer a fine-grind cornmeal. However, using a medium- to coarse-grind cornmeal can give the cornbread an added texture and “grittiness”, which some people prefer.
