This cornbread muffins recipe makes tender, golden muffins with crisp edges and a moist crumb. The batter comes together in one bowl and bakes in 18 minutes.
Each batch yields 12 muffins in about 30 minutes total. The recipe uses buttermilk for tang and a mix of cornmeal and flour for the right texture. Store leftovers at room temperature for 2 days or freeze for up to 3 months.
Table of contents
Why This Cornbread Muffins Recipe Works
- Buttermilk adds moisture and activates the baking soda for a tender crumb that stays fresh.
- The cornmeal to flour ratio is 1 to 1, so the muffins have corn flavor without the gritty texture that comes from too much cornmeal in the recipe.
- Baking at 400°F creates golden tops and crisp edges in 18 minutes without drying out the centers.
Cornbread Muffins Recipe
Cornbread Muffins Recipe
12
servings10
minutes18
minutes135
kcalThis cornbread muffins recipe makes tender, golden muffins with a moist crumb and crisp edges. The batter takes 10 minutes to mix and bakes in 18 to 20 minutes for 12 muffins.
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Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup unsalted butter
Directions
- Preheat the oven to 400°F and line a 12 cup muffin tin with paper liners or grease the cups with butter.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
- Whisk together the buttermilk, egg, and melted butter in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry flour remains, about 10 to 12 strokes. The batter should look lumpy. Do not overmix or the muffins will be tough.
- Divide the batter evenly among the 12 muffin cups, filling each about two thirds full. Use a 1/4 cup measure or ice cream scoop for even portions.
- Bake for 18 to 20 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should spring back when lightly pressed.
Notes
- The cornmeal to flour ratio is 1 to 1, so the cornbread muffins have corn flavor without the gritty texture that comes from too much cornmeal.
- If the centers sink, you used too much leavener or opened the oven door too early. Measure baking powder and baking soda with level spoonfuls and do not open the oven for the first 15 minutes.
- Store cornbread muffins in an airtight container at room temperature for 2 days or freeze for up to 3 months. Substitute buttermilk with 1 cup milk mixed with 1 tablespoon vinegar for a slightly less tangy result.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 12
- Calories: 135kcal
- Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
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The sections below cover the key ingredients for this cornbread muffins recipe, how to get the texture right, and what to do when the tops sink or the crumb turns dry.
Key Ingredients and Substitutions
These ingredients control the texture and flavor of your muffins.
- Cornmeal: Yellow or white cornmeal gives the muffins their signature corn flavor and slightly coarse texture. Use medium grind for the best balance. Fine grind makes the muffins more cake like. Coarse grind turns them gritty.
- Buttermilk: The acid in buttermilk reacts with baking soda to create lift and keeps the crumb tender. Substitute with 1 cup whole milk mixed with 1 tablespoon white vinegar or lemon juice, stirred and left for 5 minutes. The muffins will be slightly less tangy.
- Melted butter: Butter adds richness and moisture without making the batter heavy. Vegetable oil works as a 1 to 1 swap and produces a slightly more tender crumb, but the muffins lose the buttery flavor.
- Sugar: This recipe uses 1/4 cup sugar for a lightly sweet muffin that pairs with savory dishes. Add up to 1/3 cup for a sweeter version. Do not reduce below 2 tablespoons or the tops will not brown.
- Baking powder and baking soda: Both leaveners are needed. Baking powder provides most of the rise. Baking soda reacts with the buttermilk for extra lift and browning. Do not skip either one.
How to Get Cornbread Muffins Right
Follow these steps for moist muffins with crisp tops every time.
- Mix the batter just until combined: Stir the wet and dry ingredients together until no dry flour remains, about 10 to 12 strokes. The batter should look lumpy. Overmixing develops gluten and makes the muffins tough and dense.
- Fill the cups two thirds full: This leaves room for the muffins to rise without spilling over the edges. Use a 1/4 cup measure or an ice cream scoop to portion the batter evenly.
- Bake at 400°F for 18 to 20 minutes: The high heat sets the structure quickly and creates golden brown tops. The muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should spring back when lightly pressed.
- Cool in the pan for 5 minutes: This lets the muffins firm up so they release cleanly. Turn them out onto a wire rack after 5 minutes or the bottoms will steam and turn soggy.
- Use room temperature ingredients: Cold buttermilk and eggs can cause the melted butter to solidify into lumps. Let them sit on the counter for 30 minutes before mixing, or warm the buttermilk in the microwave for 15 seconds.
Make Ahead and Freeze
Mix the dry ingredients up to 1 week ahead and store in an airtight container at room temperature. Mix the wet ingredients the night before and refrigerate. Stir them together just before baking. Baked muffins freeze well for up to 3 months. Wrap each one in plastic wrap, then place them in a freezer bag. Thaw at room temperature for 1 hour or microwave for 30 seconds.
What Went Wrong
Why Did the Centers Sink?
The centers sink when the muffins rise too fast and then collapse. This happens when you use too much leavener or open the oven door before the structure sets. Measure baking powder and baking soda with level spoonfuls, not heaping. Do not open the oven for the first 15 minutes of baking. If the centers have already sunk, the muffins are still safe to eat.
Why Are the Muffins Dry?
Dry muffins result from overbaking or too much flour. Check the muffins at 18 minutes and remove them as soon as a toothpick comes out clean. Baking past 20 minutes dries out the crumb. Measure flour by spooning it into the cup and leveling it off. Scooping directly from the bag packs in extra flour. Brush the tops with melted butter right after baking to add moisture.
Why Are the Muffins Gummy?
A gummy texture means the muffins are underbaked or the batter was overmixed. Bake until the tops are golden and spring back when touched. Insert a toothpick into the thickest part. It should come out clean or with just a few crumbs. Overmixing the batter traps moisture and creates a dense, gummy crumb. Stir just until the dry ingredients disappear.
Ways to Change It
Honey Cornbread Muffins Recipe
Replace the 1/4 cup sugar with 1/3 cup honey. Reduce the buttermilk to 3/4 cup plus 2 tablespoons to balance the extra liquid from the honey. The muffins will be moister and slightly denser with a deeper golden color and floral sweetness.
Jalapeño Cheddar Cornbread Muffins
Fold 1/2 cup shredded sharp cheddar cheese and 2 tablespoons diced jalapeño into the batter after mixing. The cheese melts into pockets and the jalapeño adds heat. Bake for the same time. These pair well with chili or barbecue.
Blueberry Cornbread Muffins
Gently fold 3/4 cup fresh or frozen blueberries into the batter just before portioning. Do not thaw frozen berries or they will bleed color. Increase the sugar to 1/3 cup for a sweeter muffin. Bake for 20 to 22 minutes.
What to Serve With Cornbread Muffins
Cornbread muffins pair with chili, barbecue ribs, pulled pork, fried chicken, and collard greens. Serve them warm with butter and honey on the side. They also work as a base for stuffing or a side for Thanksgiving turkey. For a sweet potato cornbread recipe that adds moisture and natural sweetness, try the version with mashed sweet potato folded into the batter.
How to Store and Reheat Cornbread Muffins
Store cornbread muffins in an airtight container at room temperature for up to 2 days. They stay moist longer when wrapped individually in plastic wrap. Refrigerate for up to 5 days, but the texture will dry out slightly.
Freeze baked muffins for up to 3 months. Wrap each one tightly in plastic wrap, then place them in a freezer bag. Thaw at room temperature for 1 hour. Reheat in a 350°F oven for 5 to 7 minutes or microwave for 20 to 30 seconds. Brush the tops with melted butter after reheating to restore moisture.
Cornbread Muffins FAQs
Yes. Mix 1 cup whole milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes, then use it in place of buttermilk. The muffins will be slightly less tangy.
Yes. The egg binds the batter and adds structure. Without it, the muffins will be crumbly and flat. For an egg free version, use 1/4 cup unsweetened applesauce.
Insert a toothpick into the center of a muffin at 18 minutes. It should come out clean or with a few moist crumbs. The tops should be golden and spring back when lightly pressed.
Yes, but omit the baking powder, baking soda, and salt from the recipe. Self rising cornmeal already contains leaveners and salt. The texture will be slightly different.
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