Best Moist Cornbread Muffins
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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!
If you’re looking for delicious side dishes, try my 1 Hour Buttermilk Dinner Rolls, Super Moist Cornbread, Easy Buttermilk Biscuits.
Why This Recipe Works
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!
Ingredients
- Flour- All purpose flour is needed as the base and structure for these muffins.
- Cornmeal– Cornmeal gives the classic cornbread taste and texture!
- Sugar– Sugar is needed to complement the corn and caramelize the outside of the muffins.
- Baking Powder– Baking powder will create the beautiful raised dome on these cornbread muffins.
- Milk– You can use your preferred milk here. Whole milk or 2% would both work great!
- Honey & Butter– Mix together the honey and butter for the perfect topping!
Here’s How to Make It
For the Muffins:
- Preheat the oven to 350 degrees F and grease a muffin tin with butter or cooking spray. (not pictured)
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. (photo 1)
- In another bowl, whisk together melted butter, oil, milk, and eggs. (not pictured)
- Add the wet ingredients to the dry ingredients and mix until just combined. (photo 2)
- Fill the muffin tin with the mixture. Each muffin cavity should be filled about 1/2 to 2/3 full. Don’t fill them all the way since you want to give them room to rise. (photo 3)
- Bake for 11-13 minutes until golden brown. To check for doneness, stick a toothpick into one and make sure the toothpick comes out pretty clean without any wet batter. (photo 4)
- Allow to cool for about 5 minutes before gently removing from the muffin tin.
For the Honey Butter:
- Use an electric hand mixer to whip the honey and butter together for about 2 minutes until light and fluffy. Serve with warm cornbread muffins.
Expert Tips
- Make sure you use cornmeal for this recipe and not corn flour or masa harina. Cornmeal is the perfect, grainy texture that these muffins need.
- If you want a more savory cornbread muffin, you can add diced jalapeños or green chilis to your muffins!
- Don’t over mix once you add your wet ingredients to the dry ingredients! This can cause the muffin to be tough instead of tender.
- Store your cornbread muffins in an airtight container at room temperature for up to 3 days. You can also keep them in the fridge for up to one week, or freeze them individually wrapped for up to 3 months!
- These best moist cornbread muffins are so moist and tender due to the ratio of flour to cornmeal. Too much cornmeal and the muffins can get dry and crumbly, so make sure you measure out the flour and cornmeal accurately!
More Recipes You’ll Love
- Instant Pot Chili
- Green Chili Chowder
- Best Cornbread Recipe
- Five Bean Vegetarian Chili
- Creamy Chicken Noodle Soup
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
BEST Moist Cornbread Muffins
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
Honey Butter
- 8 tablespoons butter, at room temperature
- 1 tablespoon honey
Instructions
Prepare Corn Bread Muffins
- Preheat oven to 350 degrees and grease a muffin tin.
- In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl mix together butter, oil, milk, and eggs.
- Add wet ingredients to dry ingredients and mix until just combined.
- Fill muffin tin cavities 1/2-2/3 full. Bake for 11-13 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
- Allow to cool for about 5 minutes before gently removing muffins from tin.
Prepare Honey Butter
- Use an electric hand mixer to whip honey and butter together for 2 minutes until light and creamy. Serve with warm corn muffins.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for a 4th of July potluck. Huge hit. Even my kids loved them and can’t wait to make more
Perfect in every way! Finally a moist corn muffin that is just right in sweetness.
Thank you for your review! 🙂
can I use paper liner for muffins?
Yes, you can if you want a softer muffin but you don’t need liners with cornbread muffins. Without liners, the muffins will be a nice golden brown and crispy.
I really like a sweeter, corn muffin with a medium -soft crumb. I have often been disappointed by recipes that were way more savory and firm than I expected. This hit all the targets for me! I used paper liners, it was sweet and buttery. If you prefer a more savory recipe then maybe find a different recipe or reduce the sugar but this one was great for me.
These corn muffins were pretty good, but they were a bit too oily and sweet. Also, they sank down somewhat too. And there was definitely too much batter for 12 muffins. I had to use a few mini loaf pans that I had on hand for the extra. In the end, I would prefer a corn muffin that tastes more like corn and less like a sweet muffin.
Just what I was looking for! Replacing my old corn muffin recipe with this one- it really is moist and fluffy and wonderful. I substituted the oil with another 1/2 cup butter but otherwise kept everything the same. So good! Thank you!
Delicious, seriously great muffins. Baking time like others mentioned definitely upwards of 15+ minutes and the batter can easily make 16 muffins.
Muffins took about 20 minutes not 13 BUT they are delicious
My search for wonderful corn muffins is over! These were moist and delicious. I had a little bit extra and I thinned it with more milk and made 3 Johnny cakes w/ blueberries that were also delicious.
Not only were these easy to make, they were delicious even though I completely forgot to add the sugar!! They came out a little pale – the sugar definitely would have helped them brown – but honestly they were super tasty. I’d happily make them this way again.
My husband was raised on buns and muffins for breakfast. Even when I try to get him to eat healthy, he’s still looking for a sweet thing to top off his meal.
Like others, this recipe made 18 muffins for me, each 3/4 full, (luckily I have 2 muffin tins). Baking time was 20 minutes. I think that the amount of sugar is just right. These bake up to a nice breakfast muffin and are good with the honey butter.