Cornbread Muffins
These homemade cornbread muffins are light and sweet, and simple to make! They come together quickly, and they’ll be ready to eat in just a little over 30 minutes!
When I think of cornbread, I usually think of it as a side dish for chili or hearty soups like ham and bean soup, chicken potato soup, or slow cooker chicken stew. But this easy cornbread muffin recipe would also go well as a side for this one-pot chili mac and cheese!
If you’re craving something other than a crusty artisan sourdough bread or another wheat-based bread, try this favorite cornbread muffins recipe! Slathered with butter and honey, they’re so good.
Why I Love This Recipe
- Quick to Make: Cornbread muffins are quick to whip up and have on the table with minimal effort.
- Simple Ingredients: This recipe uses pantry staples that you probably already have in your pantry or refrigerator.
- Great for Holidays or Every Day: Cornbread muffins can be very simple, but they also go well with a Thanksgiving or Christmas meal, alongside homemade cranberry sauce and healthy sweet potato casserole!
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Equipment You’ll Need
Ingredients
- All Purpose Flour: I prefer unbleached all-purpose flour for this recipe.
- White Cornmeal: I like to use non-GMO white cornmeal but yellow cornmeal would also work. (My favorite source of natural groceries is Azure Standard.)
- Sugar: White granulated sugar.
- Baking Powder: Baking powder without aluminum is what I use.
- Baking Soda: Baking soda is used for leavening.
- Salt: This is my favorite kind of mineral-rich sea salt.
- Milk: You’ll combine milk with vinegar to make a buttermilk replacement.
- Apple Cider Vinegar: I normally use raw apple cider vinegar but for this recipe I use pasteurized vinegar.
- Egg: One large egg at room temperature for best results.
- Honey: Raw honey adds sweetness and flavor to your cornbread.
- Butter: Melted butter is used with vegetable oil for fat and flavor.
- Vegetable Oil: I like to use avocado oil as it is non-GMO and has a neutral flavor.
How to Make Cornbread Muffins
- Preheat your oven to 350℉ and line your muffin pan with muffin cups or use nonstick spray if you’re not using paper muffin liners.
- Pour the vinegar into the milk in a small bowl and let it sit for five minutes.
- While the vinegar is curdling with the milk, mix together all of the dry ingredients in a separate bowl, then set aside.
- Add in the rest of the wet ingredients to the milk mixture and whisk until the mixture is uniform.
- Pour the wet ingredients into the dry ingredients and stir until there are no more dry lumps.
- Pour about ¼ cup of batter into each muffin pan liner, or about 2/3rds of the way up the muffin pan.
- Bake in the preheated oven for about 20 minutes and let cool slightly on a wire rack before enjoying.
Recipe FAQs
How to Serve
Serve these corn muffins with butter and honey or jam for the most delicious treat! If you’re wanting a more savory bread, just serve with butter and eliminate the honey and jam.
How to Store
The best way to store leftover cornbread muffins is in an airtight container at room temperature for up to 3-4 days. Putting paper towels in the bottom of the container will absorb moisture and help prevent sogginess. Make sure the muffins are completely cool before storing.
Freezing Instructions
These also freeze well in a freezer-safe bag. First, allow the muffins to cool completely. Then wrap each one individually in plastic wrap to keep them from sticking together. Place them in a freezer-safe bag, and freeze for up to 3 months. When you’re ready to eat them, allow to thaw in the plastic bag at room temperature or place in the refrigerator overnight to thaw.
How to Reheat Cornbread
Wrap cornbread muffins in aluminum foil and place in a 350 degree F oven for about 10 minutes or until they are warm.
More Homemade Bread Recipes
- Easy Yeast Rolls
- Overnight Sourdough Biscuits
- Easy Whole Wheat Bread
- Irish Soda Bread
- Easy Sourdough Bread
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Cornbread Muffins
Equipment
- Small bowl
- Medium bowl
- spoon
- Whisk
- Muffin pan
- Muffin pan liners
Ingredients
- 1 tablespoon Apple Cider Vinegar or white vinegar
- 1 cup Milk or use buttermilk and omit vinegar
- 1 1/2 cups All Purpose Flour
- 1 cup White Cornmeal or yellow cornmeal
- 1/3 cup White Sugar
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- pinch Salt
- 1 Egg large, room temperature
- 3 tablespoons Honey
- 1/2 cup Butter melted
- 3 tablespoons Vegetable Oil
Instructions
- Preheat your oven to 350℉ and line a muffin pan with muffin cups or use nonstick spray if you’re not using paper muffin liners.
- Pour the milk into a small bowl and then add the vinegar. Allow to sit for five minutes.
- While the vinegar is curdling with the milk, mix together all of the dry ingredients in a separate large mixing bowl, and then set aside.
- Add in the rest of the wet ingredients (the egg, honey, butter, and oil) to the milk mixture and whisk until the mixture is uniform.
- Pour the wet ingredients into the dry ingredients and stir until there are no more dry lumps.
- Pour about ¼ cup of batter into each muffin pan liner, filling it about 2/3rds of the way full.
- Bake in the preheated oven for about 20 minutes or until golden brown, and a toothpick inserted into the center comes out clean. Serve warm with honey or jam.
