Easy Homemade Sweet Cornbread Muffins
Cornbread muffins are a classic Southern treat, perfect as a side dish or a standalone snack. This sweet cornbread muffin recipe is incredibly easy to follow, so you’ll have these moist, fluffy muffins ready in no time. Whether pairing them with a big bowl of chili, serving them at breakfast, or enjoying them with a little honey, these homemade cornbread muffins will surely become a family favorite.
These sweet cornbread muffins have a delightful balance of sweetness and corn flavor, making them the perfect side dish for a variety of meals. The golden brown tops and tender insides make them irresistible. Plus, you can customize them with your favorite add-ins like cheddar cheese, fresh corn kernels, or a little bit of chopped jalapeño for a spicy kick. The possibilities are endless!
How To Make Sweet Cornbread Muffins
Preheat your oven to 400°F.
Prepare your muffin pan by greasing it or lining it with paper muffin cups.
Mix the dry ingredients: In a large bowl, combine the all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. Stir until well combined.
Whisk the wet ingredients: In a medium bowl, whisk together the eggs, melted butter, and milk until smooth.
Combine the wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to over-mix; the batter should be slightly lumpy.
Fill the muffin cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Bake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and enjoy: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Sweet Corn Muffins
Equipment
- Mixing bowl
- muffin pan
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup yellow cornmeal
- ½ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 3 tablespoons butter melted
- 1 cup milk
Instructions
- Preheat oven to 400 degrees.
- Mix together all dry ingredients.
- Add remaining ingredients, stirring until moistened.
- Pour into greased muffin tins and bake for 15 minutes or until golden brown.
Notes
Nutrition
Tips for the Best Cornbread Muffins
- Don’t over-mix: Over-mixing the batter can lead to tough muffins. Stir just until the dry ingredients are moistened.
- Room temperature ingredients: Use room temperature eggs and milk for a smoother batter and better texture.
- Add-ins: Customize your muffins with add-ins like cheese, corn kernels, or even crumbled bacon for extra flavor.
Storage & Reheating
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. If you need to store them longer, place them in an airtight container or zip-top bag in the freezer for up to 3 months.
- Reheating: To reheat, simply warm the muffins in the microwave for about 15-20 seconds or in a 350°F oven for 5-7 minutes.
Substitutions & Variations
- Dairy-free: Replace the milk with almond milk or another dairy-free alternative and use a plant-based butter alternative.
- Sweeteners: Swap out the sugar for brown sugar or maple syrup for a different flavor profile.
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
Did these muffins hit the sweet spot? Drop a comment below and tell me how you served them up — plain, buttered, or slathered in honey? And don’t forget to save this recipe for later by pinning it to your favorite board. Happy baking, y’all! 🧁💛
