These are the best cornbread muffins you’ll ever eat! They’re sweet and moist with a beautiful crumb, with bursts of fresh corn in every bite. Plus, these corn muffins are easy to make in 30 minutes – no mixer required. Best served slathered with this cinnamon honey butter!
I love cornbread and make it often in the fall to compliment soups and chilis. When we are entertaining I prefer to make these cornbread muffins because they are easier to serve and taste just as delicious.
I’m picky when it comes to cornbread, and I can honestly say these are the best cornbread muffins I’ve ever had.
They’re sweet and moist with a beautiful crumb, with bursts of fresh corn in every bite. Plus, they are easy to make in 30 minutes – no mixer required. Best served slathered with this cinnamon honey butter, of course.
Cornbread Muffins: Ingredients & Substitutions
- Yellow Cornmeal. White cornmeal can be used in place of yellow, the final result will just have a different color.
- All-Purpose Flour. To make this cornbread recipe gluten-free, you can substitute an all-purpose gluten-free flour blend for the all-purpose flour. Bread flour and cake flour also work well.
- Salted Butter. Unsalted butter can be used in place of salted butter.
- Whole Milk. Fat content is important for the this homemade cornbread. You could use 2% milk, or half and half, but I don’t recommend other substitutions.
- Sour Cream. Again, full-fat is best. Greek yogurt can be used in place of sour cream.
- Granulated sugar and honey. I don’t recommend making substituions for the granulated sugar or honey. If you don’t love sweet cornbread you can reduce the amount of sugar but that is all I would recommend.
- Corn. Feel free to use fresh corn (cooked) from the Cobb or frozen and thawed corn.
How to make cornbread muffins
Let’s walk through how to make this recipe step-by-step, and don’t forget to watch the video.
Begin by combining the wet ingredients (except for the sugar) in a large bowl, then set the mixture aside to use later.
Next, whisk the melted butter, sugar and honey together in a large bowl, then add the milk, sour cream and eggs and whisk until smooth.
Combine the wet and dry ingredients and stir/whisk until the mixture is smooth. It should not be runny, but should be slightly thick and easy to stir.
Next, fold in the corn kernels. You can either use fresh corn cut off the cob (cooked) or thawed frozen corn. Don’t mix frozen corn kernels into the batter because it will effect the baking time.
Next, put a heaping ¼ cup batter into each well of a greased muffin tin.
Bake for 12-15 minutes or until the tops are set, lightly golden-brown and a toothpick inserted in the center of the cornbread muffins comes out clean.
Let the corn muffins cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool slightly.
Store
Store any leftover cornbread muffins in an airtight container in the refrigerator for 5 days. You can also use them to make the best cornbread croutons.
How to freeze cornbread muffins:
Let the muffins cool completely then store in an airtight container in the freezer for up to 2 months. If you plan on freezing it for a while, I recommend also tightly wrapping each muffin in plastic wrap before putting it in an airtight container.
Recipe FAQs
Why are my cornbread muffins dry?
This recipe makes very moist muffins, if they turn out dry it’s likely that they were over-baked. Next time, shorten the baking time and be sure to use an oven thermometer to make sure your oven is heating to the proper temperature.
What kind of cornmeal should I use?
This corn muffins recipe calls for yellow cornmeal, but white can be used as well it will just have a different color.
