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Easy Cornbread Muffins

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These delicious cornbread muffins are so quick and easy to make and are a wonderful sweet treat that everyone will love! Light, fluffy and rich in flavor, they are ready to serve in less than 30 minutes.

Three cornbread muffins stacked on top of eachother

These sweet cornbread muffins are one of my favorite treats! Deliciously light and fluffy and so simple to make. They are always a crowd pleaser! I love to eat them along side my Southern favorites, like Collard Greens or this Buttered Cabbage. This is my go to sweet cornbread recipe when I want something different than savory southern cornbread.

Ingredients

  • All-purpose Flour
  • Cornmeal
  • Baking Powder
  • Salt
  • Eggs
  • Butter
  • Granulated Sugar
  • Honey
  • Milk
  • Vanilla Extract
Ingredients for the muffins in bowls

How To Make Cornbread Muffins

  • Preheat oven to 400 degrees Fahrenheit.
  • In a large bowl, add all-purpose flour, cornmeal, baking powder, salt in a bowl. Stir until combined. Set aside.
Dry ingredients mixed together in a large bowl
  • In a separate bowl, add eggs, butter, sugar, honey, milk, and vanilla extract. Whisk until combined.
Wet ingredients mixed together in a bowl
  • Slowly whisk dry mixture into the wet mixture until combined.
The cornbread muffin batter mixed together in a large bwol
  • Pour batter into liners, making sure each liner is about halfway full.
The cornbread muffin batter in a muffin tin
  • Bake in preheated oven for 14-15 minutes until golden and a toothpick entered in the center comes out clean.
Baked cornbread muffins in a tin

How long do they keep?

Once the cornbread muffins have baked, let the cool before transferring them to an airtight container. They will keep at room temperature for 2 days and in the fridge for up to a week.

Can you freeze them?

Yes, these muffins freeze really well. Let them cool and wither wrap them individually in foil, or freeze on a baking sheet and transfer to a freezer bag. They will keep well for up to 3 months. They can be thawed in the fridge or at room temperature.

What makes the muffins light and fluffy?

One of the main tricks to get the most perfect muffins is to have all of your ingredients at room temperature. I like to take everything out of the fridge about 30 minutes before I want to make the muffins.

If the ingredients are at room temperature, the batter is smoother and it traps air creating light and fluffy muffins.

A cornbread muffin broken in half on a white plate

Recipe Notes and Tips

  • Take care not to over mix the batter. If it is over mixed the muffins won’t be light and fluffy.
  • Make sure you bake the muffins in a pre-heated oven so that they cook evenly through.

More Muffin and Cake Recipes

Print Pin
5 from 1 vote

Easy Cornbread Muffins

These delicious cornbread muffins are so quick and easy to make and are a wonderful sweet treat that everyone will love! Light, fluffy and rich in flavor, they are ready to serve in less than 30 minutes.
Course Dessert, Snack
Cuisine American
Keyword cornbread muffin recipe, cornbread muffins, how to make cornbread muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 169kcal
Author Tanya

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1 Tablespoons baking powder
  • 1 tsp salt
  • 2 eggs lightly beaten
  • ¼ cup butter melted and cooled
  • ¼ cup granulated sugar
  • ¼ cup honey
  • ¾ cup milk
  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 400 degrees Fahrenheit and prepare muffin pan with cupcake liners or grease.
  • In a large bowl, add all-purpose flour, cornmeal, baking powder, salt in a bowl. Stir until combined. Set aside.
  • In a separate large bowl, add eggs, butter, sugar, honey, milk, and vanilla extract. Whisk until combined.
  • Slowly whisk dry mixture into the wet mixture until combined. Pour batter into liners, making sure each liner is about halfway full.
  • Bake in preheated oven for 14-15 minutes until golden and a toothpick entered in the center comes out clean.

Notes

  • Take care not to over mix the batter. If it is over mixed the muffins won’t be light and fluffy.
  • Make sure you bake the muffins in a pre heated oven so that they cook evenly through.

Nutrition

Calories: 169kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 246mg | Potassium: 178mg | Fiber: 1g | Sugar: 11g | Vitamin A: 182IU | Calcium: 67mg | Iron: 1mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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Recipe Rating




Gloria

Sunday 2nd of August 2020

Hi Tanya, I made these tasty muffins for breakfast this morning. It was a huge hit over here. Usually when I'd make sweet muffins the bottom half would come out so hard. I think the paper lining makes a big difference as well as "not too much" sugar. You got a fan over here in Maryland!

Tanya

Tuesday 4th of August 2020

Thank you Gloria! So glad you liked the recipe. I love that you made them for breakfast, such a nice addition to morning coffee or tea.