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–+ servings

Cornbread Muffins (Sweet and Moist)

These easy cornbread muffins are moist, tender, and have just the right amount of sweetness. They’re the perfect side to any comfort food meal or a delicious grab-and-go snack.
5 from 1 vote
A cornbread muffin with a large bite taken out, placed in front of a jar of honey and other muffins on a white marble surface.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins
Category Basics, Savory, Sweet

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

  1. 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.

Nutrition

Calories: 278kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 335mg | Potassium: 104mg | Fiber: 2g | Sugar: 11g | Vitamin A: 315IU | Vitamin C: 0.03mg | Calcium: 92mg | Iron: 1mg
Nutrition Disclaimer