Corn Muffin Recipe

These are honestly the Best Moist Cornbread Muffins you will ever have! They come out of the oven moist and tender with the perfect balance of savory and sweet. Pair these cornbread muffins with fall soups and southern plates for a perfect side dish!

Savory & Sweet: These best moist cornbread muffins are not only super moist and tender, but they are also perfectly savory and sweet. I curated this recipe to have the perfect amount of sugar to complement the cornmeal and make the flavor balanced. You can enjoy these muffins with butter for a more savory treat or add some honey for some sweetness!

Easy to Make: I am all about making delicious recipes as easy as possible. Luckily, these individual muffins are super easy to whip up! You’ll just have to mix together the ingredients and bake. You can have these as a complement to any dish in less than 30 minutes!

Conveniently Portioned: Usually, cornbread is made in a loaf pan instead of a muffin pan, which makes things messy and crumbly when slicing it into individual slices! So, having these cornbread muffins made in a muffin pan is so much more convenient and easy. No messy cutting and each person can have their own!

Cornbread Muffins

These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!

Total: 30min

Yield: 12 muffins

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 216, Fat 9 g, Carbohydrate 30 g, Protein 4 g, Saturated Fat 5 g, unSaturated Fat , Sugar 12 g, Fiber 1 g, Sodium 305 mg, Cholesterol 53 mg

Ingredients:

• 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
• ¾ cup yellow cornmeal
• ¼ cup plus 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 2 tablespoons honey
• ¾ cup milk (preferably whole but low-fat works too)
• 1 stick (½ cup) unsalted butter, melted and cooled

Instruction:

1. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
2. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it’s okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
4. Note: If you’d prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.
5. Freezer-Friendly Instructions: Cornbread muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough.

BEST Moist Cornbread Muffins

These are honestly the Best Moist Cornbread Muffins you will ever have! They come out of the oven moist and tender with the perfect balance of savory and sweet. Pair these corn bread muffins with fall soups and southern plates for a perfect side dish!

Prep: 10min

Total: 22min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 280 kcal, Carbohydrate 33 g, Protein 4 g, Fat 15 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 33 mg, Sodium 352 mg, Fiber 1 g, Sugar 14 g, servingSize 1 serving

Ingredients:

• 2 cups flour
• 1 cup cornmeal
• 1 cup sugar
• 1 ½ tablespoons baking powder
• 1 teaspoon salt
• ½ cup (8 tablespoons) butter (melted)
• ½ cup oil
• 1 ¼ cups milk
• 3 large eggs
• honey and extra butter for serving (optional)
• 8 tablespoons butter (at room temperature)
• 1 tablespoon honey

Instruction:

1. Allow to cool for about 5 minutes before gently removing muffins from tin.
2. Use an electric hand mixer to whip honey and butter together for 2 minutes until light and creamy. Serve with warm corn muffins.

Easy Homemade Corn Muffins

This classic recipe can also be easily adapted to be as sweet or savory as you like by adding anything from honey to grated cheese.

Prep: 10min

Total: 25min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 174 kcal, Carbohydrate 21 g, Protein 3 g, Fat 8 g, Saturated Fat 5 g, Cholesterol 39 mg, Sodium 102 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 2 cups all-purpose flour
• 2 cups fine cornmeal
• 6 tablespoons granulated sugar (more or less depending on how sweet you like your muffins)
• 2 tablespoons baking powder
• 1 teaspoon salt
• 4 eggs (beaten)
• 2 cups milk
• 1 stick (plus 1 teaspoon) salted butter (melted and cooled)
• 4 tablespoons vegetable oil

Instruction:

1. Pre-heat oven to 400°f/ 200°c Prepare a muffin pan by brushing a thin coating of melted butter over the sections in the pan. Place the buttered pan in the preheated oven while you mix the batter. Note: this step is optional and the recipe can be made using a greased, nonheated pan instead.
2. Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
3. Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
4. If using a preheated pan, carefully remove the heated pan from the oven. Divide batter into the sections of the pan, filling them ¾ of the way. This makes a large muffin (20 to 24 muffins).
5. Bake for 12-15 minutes, or until light golden brown.

Honey Cornbread Muffins

Bake a batch of the Neelys’ Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.

Prep: 0 10min0

Total: 0 25min0

Yield: 12 muffins

Serving Size: 1 of 12 servings

Nutrition Facts: servingSize 1 of 12 servings, calories 199, Fat 6g, Saturated Fat 3g, Carbohydrate 34g, Fiber 1g, Sugar 15g, Protein 4g, Cholesterol 43mg, Sodium 171mg

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey

Instruction:

1. Preheat oven to 400 degrees F.
2. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
3. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Super-Easy Cornbread Muffins Recipe

FAQ

What’s the difference between cornbread and corn muffins?

Why are my corn muffins dry?

How to make corn muffins like Kenny Rogers?

1. Preheat oven to 400 F.
2. Cream together Sue Bee® honey, butter, sugar, eggs, and salt in a large bowl.
3. Add flour, cornmeal and baking powder and blend thoroughly. …
4. Add corn to mixture and combine by hand until corn is mixed in.
5. Grease a 12-cup muffin pan and fill each cup with batter.
6. Bake for 20-25 minutes.

Is Jiffy corn muffin mix the same as corn bread?