Freshly baked cornbread muffins on a cooling rack

Cornbread Muffins

ByCasey Monroe

why make this recipe

Cornbread muffins are a delightful treat that everyone can enjoy. They are soft, fluffy, and have a sweet, buttery flavor that pairs wonderfully with many dishes. Whether you serve them as a side with soup, chili, or a barbecue, they add a delicious touch. Plus, they are easy to make and perfect for breakfast or snack time.

how to make Cornbread Muffins

Ingredients

  • 1/2 cup / 125 ml / 115 g butter (melted unsalted)
  • 2 eggs
  • 3/4 cup / 185 ml milk (any fat %)
  • 1 cup canned creamed corn (NOT 1 CAN!!!)
  • 3/4 cup yellow cornmeal (sold in packets labelled "polenta" in Australia) (Note 1)
  • 1 1/2 cups (225 g) flour (plain/all purpose)
  • 1 tbsp baking powder
  • 1/2 cup (110 g) white sugar (can reduce to 1/4 cup)
  • 1/4 tsp salt
  • Extra melted butter (for greasing and brushing)

Directions

  1. Preheat your oven to 180°C/350°F. Brush a 12-hole standard muffin tin with melted butter.
  2. In a bowl, combine the dry ingredients and give them a quick stir to mix well.
  3. In another bowl, whisk the wet ingredients together until they are combined.
  4. Pour the wet mixture into the bowl with the dry ingredients. Mix until just combined.
  5. Spoon the batter into the greased muffin tray, filling the holes all the way up.
  6. Bake in the oven for about 20 minutes or until the tops are golden brown.
  7. Remove the muffin tray from the oven. Optionally, brush the tops with melted butter. Let them cool for 5 minutes before transferring the muffins to a rack.

how to serve Cornbread Muffins

Serve cornbread muffins warm with a pat of butter on top. They go great with soups and stews but can also be enjoyed plain or with a drizzle of honey.

how to store Cornbread Muffins

To store cornbread muffins, let them cool completely. Place them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just wrap them tightly and keep them in the freezer for up to 3 months.

tips to make Cornbread Muffins

  • Don’t overmix the batter; mix until just combined to keep the muffins light and fluffy.
  • Use fresh eggs and quality butter for the best flavor.
  • Adjust the sugar depending on your taste. You can use less if you prefer a less sweet muffin.

variation

You can add ingredients like jalapeños for a spicy kick or shredded cheese for extra flavor. Feel free to mix in some cooked bacon or chives for a savory twist!

FAQs

1. Can I use regular cornmeal instead of creamed corn?
No, use canned creamed corn as it adds moisture and sweetness to the muffins.

2. Can I make these muffins ahead of time?
Yes, you can make them ahead and store them in an airtight container. They can also be frozen for later.

3. What can I serve with cornbread muffins?
They pair well with chili, soups, and barbecued dishes, or you can enjoy them with honey or jam for breakfast.