Cornbread Muffins

Golden, buttery, and perfectly crumbly — these Cornbread Muffins are the ultimate comfort bake. Whether served warm with a pat of butter or as a cozy side to chili and barbecue, they strike the perfect balance between sweet and savory. In just minutes, you can whip up these tender muffins that stay moist inside with a lightly crisp top. Perfect for weeknight dinners, holiday spreads, or quick breakfasts, this recipe guarantees bakery-quality results every single time.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 30 minutes — no mixer required!
• Simple Ingredients: Pantry staples like cornmeal, flour, and butter make it effortless.
• Perfect Texture: Moist and fluffy inside with a golden, slightly crisp crust.
• Crowd-Pleaser: A hit at potlucks, BBQs, or family dinners.
• Versatile: Enjoy them plain, with honey butter, or alongside savory dishes like soups and stews.

What makes these Cornbread Muffins stand out is the addition of creamed corn — it adds sweetness, extra moisture, and an irresistible flavor that sets them apart from ordinary versions.

Ingredients Needed

Wet Ingredients

• ½ cup (115 g) unsalted butter, melted – adds rich flavor and tenderness.
• 2 large eggs – at room temperature for easy blending.
• ¾ cup (185 ml) milk – any fat percentage works; whole milk adds richness.
• 1 cup canned creamed corn – gives moisture and a naturally sweet corn flavor. (Use 1 cup, not 1 full can!)

Dry Ingredients

• ¾ cup yellow cornmeal – gives that classic cornbread texture and color.
• 1½ cups (225 g) all-purpose flour – provides structure.
• 1 tbsp baking powder – helps the muffins rise beautifully.
• ½ cup (110 g) granulated sugar – for a touch of sweetness (reduce to ¼ cup if you prefer less sweet).
• ¼ tsp salt – balances the flavors.

For Baking

• Extra melted butter – for greasing the tin and brushing on top for shine and flavor.

How to Make Cornbread Muffins

Step 1: Preheat and Prepare

Preheat your oven to 180°C / 350°F. Generously brush a 12-hole standard muffin tin with melted butter — this not only prevents sticking but also gives the muffins a crisp, flavorful edge.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together cornmeal, flour, baking powder, sugar, and salt. This ensures the leavening and sugar are evenly distributed before adding wet ingredients.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the melted butter, eggs, milk, and creamed corn until smooth and well blended. The creamed corn adds natural sweetness and keeps the muffins moist.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients. Gently fold until everything is combined — avoid overmixing to keep the muffins light and tender. The batter should be slightly thick but pourable.

Step 5: Fill and Bake

Divide the batter evenly among the prepared muffin cups, filling each right to the top for tall, bakery-style muffins.
Bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Step 6: Finish and Cool

Remove from the oven and immediately brush the tops with a little melted butter for a glossy, flavorful finish. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (or enjoy warm with honey!).

Serving and Storage Tips

• Serving: Best enjoyed warm with butter, honey, or maple syrup. Pairs beautifully with chili, soups, fried chicken, or BBQ meats.
• Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheating: Warm in the microwave for 10–15 seconds or in the oven at 160°C (320°F) for 5 minutes to restore that just-baked texture.
• Freezing: Freeze for up to 2 months. Reheat directly from frozen in the oven.

Helpful Notes

• For a sweeter muffin, increase sugar to ¾ cup.
• Add cheddar cheese and chopped jalapeños for a savory twist.
• Swap whole milk for buttermilk for extra tang and fluffiness.
• To make mini muffins, reduce baking time to 10–12 minutes.
• Always avoid overmixing — it’s the key to soft, fluffy muffins instead of dense ones.

Conclusion

These Cornbread Muffins are a true kitchen favorite — golden, buttery, and irresistibly tender. Perfectly balanced between savory and sweet, they’re ideal for any meal or occasion. Whether you’re serving them at a summer cookout or enjoying them with a cozy bowl of chili, these muffins are guaranteed to impress.

If you try this recipe, please leave a comment and a 5-star rating below — your feedback helps others discover it too!
Don’t forget to share it on Pinterest or Facebook, and tell us: Do you like your cornbread sweet or savory? Let’s talk muffins below!

Frequently Asked Questions (FAQ)

Can I make these Cornbread Muffins without creamed corn?

Yes! Replace the creamed corn with an extra ½ cup of milk plus ¼ cup of corn kernels for texture. The muffins will still be moist but slightly less sweet.

How can I make this recipe gluten-free?

Use a 1:1 gluten-free all-purpose flour blend instead of regular flour. The texture will remain soft and slightly crumbly.

Can I use oil instead of butter?

Absolutely. Substitute the melted butter with ½ cup vegetable oil for a lighter texture and neutral flavor.

Why are my muffins dry or crumbly?

This usually happens from overbaking or overmixing. Keep an eye on the baking time, and mix just until ingredients are combined.

Are these muffins freezer-friendly?

Yes! Once cooled, freeze them in an airtight bag or container for up to 2 months. Reheat in the oven to restore their softness.