Cornbread Muffins Recipe
Golden, fluffy, and just the right amount of sweet, cornbread muffins are a classic Southern staple with wide appeal. These cornbread muffins are delightfully moist, thanks to creamed corn and butter, and perfect served warm or straight from the tin.
Whether as a side to chili, barbecue, or a comforting Southern plate, they deliver just the right texture—slightly crumbly, a touch gritty, and unmistakably rich with corn flavor.
Key Ingredients That Make These Cornbread Muffins Shine
- Butter – Melted unsalted butter delivers moisture and rich, savory flavor that balances the slight sweetness.
- Creamed Corn – This is the secret to that ultra-moist texture and punch of real corn flavor in every bite.
- Eggs – Essential for structure, helping the muffins hold their shape while staying tender.
- Milk – Loosens the batter and keeps the crumb soft; any milk variety works here.
- Cornmeal – Gives the muffins their signature golden hue and that subtle, rustic texture.
- All-Purpose Flour – Provides structure, balancing the coarse cornmeal with lightness.
- Sugar – Just enough to bring out the natural sweetness of the corn without turning it into dessert.
- Baking Powder – Ensures a high rise and fluffy texture, keeping these muffins light.
- Salt – Enhances flavor and brings all the components together beautifully.
How to Make Cornbread Muffins in a Snap
Preheat your oven and generously butter a muffin tin for a golden finish and easy release.
Whisk together the dry ingredients in one bowl and the wet in another. Then, fold the two together until just combined—don’t overmix!
Fill each muffin tin to the top with the batter, then bake until the tops are puffed and golden.
Optionally brush with melted butter when hot from the oven for an irresistible finish. Cool briefly before serving warm.
Tips & Tasty Twists for Better Cornbread Muffins
For best results, avoid overmixing the batter to keep the muffins from becoming dense. If you want to cut down on sweetness, reduce the sugar to 1/4 cup—it still works beautifully.
To add depth, stir in chopped jalapeños or shredded cheddar before baking. If you’re serving these with chili or a barbecue spread, a pinch of smoked paprika or cumin can add a savory twist that complements smoky mains.
No canned creamed corn? Blend corn kernels with a touch of their liquid and flour to create a nearly identical substitute—it adds the same texture and moisture without compromising flavor.
Keeping Cornbread Muffins Fresh
These muffins keep well for 3 to 4 days at room temperature in an airtight container. To reheat, pop them in the oven at 350°F for 5 minutes or microwave for about 15 seconds.
For longer storage, freeze the muffins individually wrapped and sealed in a freezer bag. Reheat straight from frozen or let them thaw overnight in the fridge before warming.
They’re best enjoyed warm—especially with a swipe of butter or a drizzle of honey for a cozy, craveable treat.
Cornbread Muffins Recipe
Ingredients
- 1 cup canned creamed corn not one full can
- 1 tablespoon baking powder
- ¾ cup yellow cornmeal labelled “polenta” in Australia
- ½ cup / 115 g unsalted butter melted
- 2 eggs
- ¾ cup / 185 ml milk any fat content
- 1½ cups / 225 g all-purpose flour
- ½ cup / 110 g white sugar adjustable to ¼ cup
- ¼ teaspoon salt
- Additional melted butter for greasing and brushing
Instructions
- Preheat the oven to 180°C (350°F) and generously coat a standard 12-hole muffin tin with melted butter.
- In a mixing bowl, briefly stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the melted butter, eggs, milk, and creamed corn until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until no streaks of flour remain.
- Divide the batter among the muffin tin cavities, filling each one completely.
- Bake for approximately 20 minutes, or until the muffins develop a golden-brown top.
- Once baked, remove the tray from the oven and, if desired, brush the tops with additional melted butter. Allow the muffins to rest for 5 minutes before transferring them to a wire rack.
