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 for Best Moist Corn Bread Muffins
For the Muffins:
- 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.
- Butter– Melted butter helps to tenderize the muffins.
- Oil– Oil is added for extra moisture.
- Milk– You can use your preferred milk here. Whole milk or 2% would both work great!
- Eggs– Eggs are added for stability and give some extra rise to the muffins.
- Honey & More Butter for Serving
For the Honey Butter:
- Honey & Butter– Mix together the honey and butter for the perfect topping!
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 for the Best Moist Cornbread Muffins
- 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
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.
Great simple recipe! Despite my novice move of quadrupling the recipe; something I know not to do since I’m close to 70 years old and have been baking since I could reach the counter and having learned from my Grandmother and Mother. I foolishly decided to 4x the recipe so I could make 1/2 of them plain and the other 1/2 of them with jalapeños and cheese. I was asked to make them for a Chili cook off. They were as well received as the many chilis.
Can i put this into a loaf pan instead of muffins?
I haven’t personally done this but another reader has mentioned cooking this recipe in a loaf pan 🙂
I followed the recipe exactly as written. As others have noted, it makes a lot more batter. I filled my tin and had enough for 4 more muffins. The bake time is also way off. The flour to corn meal also seems off. Too much flour. Disappointed.
I followed this recipe to the T. They turned out more like cupcakes than the images of the cornbread muffins. The batter was very heavy not as soft os us shown. I’m not a baker, but it feels like there’s too much flour n baking powder
Honestly innacurate makes more than 12 and cook time is wrong
Having trouble finding straight corn meal. Can I use the corn meal mix that has flour in it already?
I haven’t tried cornmeal with flour in it for this recipe but I’m sure if you get the amount right, it will work. 🙂 I’d probably start with 2 cups or so
These were amazing! The perfect balance of moisture and crumb. Just so good!
The muffins were delicious – made them twice now, no changes to the recipe. Great texture, slightly sweet. My picky husband requested I make them again (hurray!). I used a standard size muffin tin, filled generously and the yield was 18 muffins. I also needed to bake longer – around 18 to 20 minutes – but they were worth the extra time 😉 Enjoy!
At 13 minutes, the batter was still raw and toothpick came out wet. Put back in for another 8 minutes. 21 minutes turned out to be perfect. Also the batter lfilled 16 muffin cups! No complaints, they were delicious.
Perfection! Moist, flavorful, and perfectly sweet, but not too sweet corn muffins. The only issue was cook time. It took about 18 minutes for my muffins to be done, could be my oven or slightly different muffin tin size. Otherwise this is the best corn muffin recipe I’ve used.
I was short an egg, so I subbed a spoonful of mayo and turned out great. Also used blue cornmeal and gave the batter a dusting of cayenne pepper. Solid recipe!
Best muffins ever; so moist and delicious!
Thank you so much! 🙂
Where did you get that beautiful muffin tin?!?
Home Goods 🙂
So good! Very moist! I added honey to the batter and dried cranberries. I will be making more tomorrow for friends and family! Thank you so much for posting!
Glad it turned out well! Hope your friends and family enjoy it too 🙂
OMG. So good, moist and flavorful. I did half as recipe stated and 1/2 with diced jalapeños. It got cold here so I made a pot of chili and these muffins. It was a hit!! Thank you!
Sounds delicious! Glad you enjoyed it! Thank you for your review 🙂
Recipe made a total of 19 cupcakes for me. I made 12 first and I put the remaining batter in refrigerator and then use that 2 days later and those muffins tasted even better than the first (I guess it was because the batter was able to sit for a longer period of time)