Cornbread Muffins
Golden, tender cornbread muffins with a lightly crisp top and a soft, buttery crumb. Just sweet enough to eat on their own, but sturdy enough to pair with chili, barbecue, or a pat of melting butter. Ready in under 30 minutes, they're the kind of quick bread that turns any meal into comfort food.
For 4 servings
- prep
Preheat oven and prepare the muffin tin.
Heat the oven to 400°F. Grease 8 cups of a 12-cup muffin tin generously with softened butter.
- mix
Mix the dry ingredients.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
- mix
Mix the wet ingredients.
In a medium bowl, whisk the egg, milk, and melted butter until smooth and evenly blended.
- mix
Combine wet and dry mixtures.
Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined and no dry streaks remain. The batter will be lumpy — do not overmix.
TIPStop mixing the moment the flour disappears. Overworking the batter makes the muffins tough and tunnels them with air holes. - bake · ~16 min
Fill the muffin tin and bake.
1.Divide the batter evenly among the 8 greased muffin cups, filling each about two-thirds full.2.Bake at 400°F for 14 to 16 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.3.Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. - serve
Serve warm with butter.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fine or medium grind cornmeal for a tender crumb; coarse cornmeal will make the muffins gritty.
- 2Let melted butter cool slightly before whisking with milk and egg to avoid cooking the egg.
- 3Fill greased muffin cups two-thirds full to allow room for rising without spilling over.
- 4Check doneness at 14 minutes; a toothpick inserted in center should come out clean or with a few moist crumbs.
- 5Cool in the tin for exactly 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
- 6For extra golden tops, brush the muffin tops with a little melted butter immediately after baking.
- 7Make ahead: Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
Adapt it for your goals.
Cheddar-jalapeno
Fold in 1/2 cup shredded sharp cheddar cheese and 2 tablespoons finely diced pickled jalapeños for a savory-southern twist that pairs perfectly with chili.
honey sweetHoney-sweet
Replace the granulated sugar with 3 tablespoons honey and reduce milk by 1 tablespoon for a naturally sweetened, floral flavored muffin.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend; the cornmeal already provides structure, so the swap works seamlessly.
blueberry cornBlueberry-corn
Gently fold in 1 cup fresh or frozen blueberries (tossed in 1 teaspoon flour) before baking for a sweet-tart pop that complements the cornmeal.
Why this is on our healthy list.
Good Source of Whole Grains
Cornmeal provides fiber and essential minerals like iron and magnesium, supporting digestive health and energy metabolism.
Moderate Sugar Content
With only 3 tablespoons of sugar across 8 muffins, these are lower in added sugar than many store-bought muffins, making them a balanced treat.
Calcium from Milk and Butter
Whole milk and butter contribute calcium for bone strength, while the butter adds a small amount of vitamin A.
Frequently asked questions
Overbaking is the most common cause—check them at 14 minutes. Also, be sure to use whole milk (not skim) and measure flour by spooning into the cup and leveling, not scooping.
