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.
I was puzzled that the recipe time isn’t what I had to use for this bake. 25 minutes in my LG oven produced delicious muffins, completely baked and moist and tender. I followed recipe exactly as written. Still puzzled but happy with the results.
did you use muffins pan or cupcake pans??
Muffin pan
Very good taste! On the sweet side but we loved this recipe. Followed it to a T but my only complaint is that, as delicious as it was, it was too crumbly.
Just baked these muffins and they are delicious!! They are moist and tender just as described. Thank you so much for sharing this recipe.
Glad to hear they turned out so well! 🙂
I’m already smitten with your moist cornbread recipe, so was glad to find this when I needed a corn muffin mix to top tamale pie. Holy moly. This is fabulous!! Thanks for the great, easy recipe!
Happy it turned out well! Thank you for your review 🙂
Great recipe, moist and lots of flavor. The amount of baking powder seemed like an error. I changed it to 1 1/2 Teaspoons. The muffins didn’t get golden brown. They needed additional baking time approx. 15-18 minutes.
So, how MANY muffins does it make??
The recipe calls for 12 muffins but there have been other readers saying they’ve gotten anywhere from 12-18 muffins. It just depends on how full you fill the muffin tin.
Oh.My.Gosh! Another awesome recipe, Tiffany! FWIW – I didn’t come to your site to find a corn muffin recipe. Google actually sent me here – you were in the top 3 listings. And, when I saw you were among the 3, I know your website is awesome, so I clicked on it first. Wow! So simple and yet so yummy. Even though I literally forgot the butter! Yup! I put it in the microwave to melt and I forgot it! But – wow – even without butter, it was still moist!!! I look forward to making it next time with half the butter to see what that will do… Thanks!
Oh wow that’s great to hear! Thank you for your review! I’m glad it still turned out well without the butter!
Ok first the caveats. I made several adjustments to the recipe – I instinctively cut the sugar since 1 cup seemed like a ton (I used maybe 3/4 cup). Glad I did! Still on the sweet side-no need for the honey butter. I wish I had done 1/2 cup. Second, I didn’t have milk so I used like 3/4 c cream with half cup water to add up to the total 1 and 1/4 c. That being said, I’m giving 3 stars for the following: 1) I wish I had read the comments – this made way more than 12 muffins. I had 18 and filled the cups 3/4 full. If i had known I would have halved it. 2) Too sweet as written. 3) Bake time was off. Took me 17 min, plus an extra 4 min for the third tray. 4) On the plus side they were moist and fluffy and I liked the cornmeal to flour ratio. Not the best I’ve had but they did the trick!
Great but needed to cook at least Twenty minutes. Next time will bake at 400 like my other muffin recipes