Cornbread Muffins

Why You’ll Love This Recipe

I love how easy these muffins are to whip up from scratch, using simple pantry ingredients. The browned butter adds a nutty depth that makes them taste extra special, while the honey brings a subtle sweetness that doesn’t overpower the classic cornbread flavor. They’re light, fluffy, and bake up beautifully every time. Whether I’m serving them for a casual weeknight dinner or a festive holiday table, these muffins are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted butter

• all-purpose flour

• yellow cornmeal

• baking powder

• fine sea salt

• baking soda

• large eggs

• honey

• buttermilk (room temperature)

Directions

1. I preheat the oven to 425°F and either line a 12-cup muffin tin with liners or lightly grease the cups.

2. I melt the butter in a saucepan or microwave-safe bowl until browned and fragrant, then chill it in the freezer for 10 to 15 minutes until semi-solid.

3. In a large mixing bowl, I whisk together the flour, cornmeal, baking powder, salt, and baking soda.

4. In another bowl, I whisk the eggs and honey until smooth, then add the buttermilk and mix until combined.

5. I pour the wet mixture into the dry ingredients and whisk gently until just combined. Then I stir in the cooled browned butter, being careful not to over-mix. I let the batter rest for 5–10 minutes.

6. I divide the batter evenly into the muffin cups, filling them nearly to the top. I bake for 5 minutes at 425°F, then reduce the temperature to 375°F and bake for another 9–12 minutes until golden and a toothpick comes out clean.

7. After baking, I let the muffins cool in the pan for 5 minutes before transferring to a wire rack. I serve them warm with butter, honey, or jam.

Servings and timing

This recipe makes 12 muffins.
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes

Variations

• I sometimes add 1/2 cup of shredded cheddar cheese and a pinch of cayenne for a savory twist.

• For a slightly sweeter muffin, I stir in 1/2 cup of fresh or frozen corn kernels.

• If I want a richer flavor, I swap honey for maple syrup.

• For a gluten-free version, I use a 1:1 gluten-free flour blend.

• To make them dairy-free, I use plant-based butter and buttermilk alternatives.

storage/reheating

I keep leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them for up to 2 months. When I’m ready to eat, I reheat the muffins in the microwave for about 20–30 seconds or warm them in a 300°F oven for 5–7 minutes until heated through.

FAQs

How do I know when the cornbread muffins are done baking?

I check for a golden top and use a toothpick inserted into the center—if it comes out clean, they’re done.

Can I make these muffins without paper liners?

Yes, I just lightly grease the muffin tin and they come out easily once baked.

What’s the purpose of browning the butter?

Browning the butter gives the muffins a richer, nutty flavor that really sets them apart.

Can I use regular milk instead of buttermilk?

I can, but I usually add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes to mimic the tanginess of buttermilk.

How do I keep the muffins moist?

I avoid over-mixing the batter and make sure not to over-bake. The honey and buttermilk also help keep them soft and moist.

Conclusion

These cornbread muffins are a must-have in my baking rotation. They’re simple, flavorful, and incredibly versatile, making them perfect for any occasion. Whether I serve them warm with breakfast or alongside a cozy dinner, they always disappear fast.