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BEST Moist Cornbread Muffins

4.89 from 371 votes
half of a cornbread muffin with butter
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 Time: 10 minutes
Cook Time: 12 minutes
0 minutes
Total Time: 22 minutes
Servings:12 servings

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

Storage: Store in airtight container at room temperature up to 3 days or individually wrapped in the fridge for 1 week.

Nutrition

Calories: 280 kcal, Carbohydrates: 33 g, Protein: 4 g, Fat: 15 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 33 mg, Sodium: 352 mg, Potassium: 89 mg, Fiber: 1 g, Sugar: 14 g, Vitamin A: 329 IU, Vitamin C: 1 mg, Calcium: 98 mg, Iron: 1 mg
Course: Side Dish
Cuisine: American
Author: Tiffany