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Cornbread Muffins

Cornbread Muffins

Golden, buttery, and perfectly crumbly — these Cornbread Muffins are soft, moist, and lightly sweet with a crisp golden top. Made with creamed corn for extra flavor and tenderness, they’re a comforting side for chili, BBQ, soups, or a simple pat of butter and honey. Quick, easy, and ready in 30 minutes — these muffins are guaranteed to be a hit at any table!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: bread, Breakfast, Side Dish
Cuisine: American, Southern
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 0.5 cup unsalted butter melted, adds richness and moisture
  • 2 large eggs at room temperature, for easy blending
  • 0.75 cup milk any type; whole milk adds richness
  • 1 cup canned creamed corn adds moisture and flavor (not a full can)
Dry Ingredients
  • 0.75 cup yellow cornmeal gives that classic cornbread texture
  • 1.5 cups all-purpose flour provides structure
  • 1 tbsp baking powder helps muffins rise beautifully
  • 0.5 cup granulated sugar adjust to taste — for sweetness
  • 0.25 tsp salt balances the flavors
For Baking
  • extra melted butter for greasing the tin and brushing tops after baking

Method
 

  1. Step 1 – Preheat and Prepare: Preheat oven to 350°F (180°C). Generously brush a 12-hole muffin tin with melted butter to prevent sticking and create golden edges.
  2. Step 2 – Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt until evenly combined.
  3. Step 3 – Combine Wet Ingredients: In another bowl, whisk together melted butter, eggs, milk, and creamed corn until smooth and fully combined.
  4. Step 4 – Bring It All Together: Pour wet ingredients into dry. Fold gently with a spatula until just combined — do not overmix. The batter should be thick but scoopable.
  5. Step 5 – Fill and Bake: Divide the batter evenly into the muffin cups, filling each to the top. Bake for 18–20 minutes, or until golden brown and a toothpick comes out clean.
  6. Step 6 – Finish and Cool: Brush the tops with melted butter for a glossy finish. Cool in tin for 5 minutes before transferring to a wire rack. Enjoy warm!

Notes

Serving: Serve warm with butter, honey, or maple syrup. Pairs perfectly with chili, BBQ, or soups.
Storage: Store at room temp for 2 days or refrigerate for up to 5. Freeze up to 2 months.
Tips: Add cheese and jalapeños for a savory twist, or swap milk for buttermilk for extra tang. Avoid overmixing for the softest crumb.