These fluffy and moist bakery-style cornbread muffins are a perfect side dish for chili, barbecue, or any other family meal. Best of all, you can stir together the batter for the sweet, tender muffins in just 10 minutes!
If you love cornbread, try my Southern cornbread or cast iron cornbread for a more traditional take with those crispy edges. These pair beautifully with any recipe from my Best Chili Recipes collection.
Table of Contents
Before You Get Started
- Use finely-ground yellow cornmeal for a soft, tender texture (not coarse, which makes grainy muffins).
- Don’t overmix the batter or the muffins will be dense and dry. Stir just until combined.
- Use full-fat buttermilk rather than milk for moisture, tenderness, and subtle tang.
- Let the batter rest 5-10 minutes before baking if you have time (this activates the baking powder for extra fluffiness).
How to Make Cornbread Muffins
Stirring together this corn muffin batter only requires about 10 minutes! You don’t have to cream together butter and sugar or pull out an electric mixer. Just grab your wooden spoon and a couple of bowls!
Step 1: Prep and Combine Wet Ingredients
Preheat the oven to 375°F and line a muffin tin with paper liners (or grease well).
Whisk together the buttermilk, sugar, melted butter, and egg until smooth. This recipe makes sweet, bakery-style muffins. If you prefer a more traditional, less-sweet cornbread flavor, reduce the sugar to ¼ cup or even 2-3 tablespoons.
** Quick Note: Make sure the butter is melted but not hot, so it doesn’t cook the egg.
Step 2: Mix Dry Ingredients
In a separate bowl, sift or whisk together the flour, cornmeal, baking powder, and salt.
** Pro Tip: Sifting or whisking helps prevent lumps and ensures even distribution of the leavening.
Step 3: Combine Wet and Dry
Gradually add dry ingredients to wet ingredients using a fork or wooden spoon.
Fold gently just until combined. You’ll still see a few small lumps, and that’s fine.
** Why this matters: Over-mixing develops gluten, making the muffins tough and dense.
Step 4: Rest (Optional)
If you have 5-10 minutes, let the batter rest on the counter. This allows the baking powder to activate and creates lighter, fluffier muffins.
Step 5: Fill and Bake
Divide batter evenly among 10 muffin cups, filling to the top.
Add water to any empty cups (this helps the muffins bake evenly).
** Pro Tip: Fill muffin cups all the way to the top for tall, bakery-style domed tops.
Bake 15-18 minutes until golden brown and a toothpick inserted in the center comes out clean.
** Visual cue: The tops should be lightly golden and should spring back when gently pressed.
Step 6: Cool and Serve
Transfer muffins to a wire rack to cool slightly (don’t leave them in the pan or they’ll continue cooking and dry out).
** Quick Note: Don’t overbake or the muffins will dry out. Remove them from the oven as soon as a toothpick comes out clean.
Serve warm with butter, honey, apple butter, or honey butter.
What to Serve with Cornbread Muffins
Enjoy the cornbread muffins with cowboy chili or crockpot white chicken chili, Brunswick stew or chicken vegetable soup, senate bean soup, and bbq dishes like slow cooker pulled pork.
The muffins are also great for breakfast spread with jam or honey butter.
Variations
- Less Sweet: Reduce sugar to ¼ cup or 2-3 tablespoons for a more savory cornbread flavor.
- Jalapeño Cheddar: Add 1-2 chopped jalapeños and 1 cup shredded cheddar. Reduce sugar to 2 tablespoons.
- With Corn Kernels: Stir in 1-1 ½ cups fresh or drained canned corn for extra texture and sweetness.
- Blueberry: Fold in 1 ½ cups fresh or frozen blueberries for a sweet breakfast option.
- Jumbo Muffins: Double the ingredients and bake in a jumbo muffin tin for 25+ minutes.
One of the best cornbread recipes ever! I use corn flour instead of meal and, for fun, I added a tsp. of vanilla. The muffins came out great.
– K.
Storage, Freezing & Make Ahead
- Room Temperature: Store in an airtight container for 1-2 days.
- Refrigerator: Keep in an airtight container for up to 1 week.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
- Reheating: Microwave individual muffins 15-30 seconds, or wrap multiple muffins in foil and warm in 350°F oven for 5-10 minutes.
- Make-Ahead Tip: Bake up to 8 hours in advance and leave at room temperature until serving.
Frequently Asked Questions
What’s the secret to moist cornbread muffins?
Use buttermilk (not regular milk), don’t overmix the batter, and avoid overbaking. Remove muffins from the pan right away to cool on a wire rack.
What’s the secret to fluffy corn muffins?
Use baking powder as your leavening agent, let the batter rest 5-10 minutes before baking, and don’t overmix. The buttermilk’s acidity also helps create lift.
What does adding an extra egg do to cornbread muffins?
An extra egg adds more structure and richness, but can make muffins slightly denser. This recipe uses one egg for a lighter, fluffier texture.
Should I use yellow or white cornmeal?
Yellow cornmeal has a slightly sweeter flavor and works perfectly here. Use finely-ground (not coarse) cornmeal for a soft, tender crumb instead of a grainy texture.
Can I make these less sweet?
Yes. Reduce the sugar to 1/4 cup or even 2-3 tablespoons for a more traditional, savory cornbread flavor.
What’s the difference between cornbread and corn muffins?
Mainly the pan they’re baked in. Muffins are individual portions baked in a muffin tin. These particular muffins are also lighter and sweeter than traditional skillet cornbread, with more flour and less cornmeal for a softer texture.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cornbread Muffins
Equipment
- standard 12-cup muffin tin
Ingredients
- 1 cup whole buttermilk, well shaken
- ½ cup sugar
- ¼ cup salted butter, melted
- 1 large egg
- 1 ⅓ cups all-purpose flour
- ⅔ cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F. Line 10 cups in a standard muffin tin with paper liners. Set aside.
- In a large bowl, whisk together buttermilk, sugar, melted butter, and egg.
- In a medium bowl, sift or whisk together flour, cornmeal, baking powder, and salt.
- Use a fork or wooden spoon to gradually add the flour mixture to the wet ingredients, stirring just until combined. Do not over-mix.
- Divide the batter evenly among the prepared muffin cups, filling each cup to the top. Put water in the empty cups (this will help the muffins bake evenly).
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Use finely-ground yellow cornmeal for soft texture, not coarse cornmeal.
- Full-fat buttermilk creates the most tender, moist muffins. To substitute: add 1 tablespoon of vinegar or lemon juice to a measuring cup, then add milk to equal 1 cup. Let sit 5 minutes.
- Don’t overmix the batter or muffins will be dense and dry. Stir just until combined.
- Let batter rest 5-10 minutes before baking for fluffier muffins (optional but helpful).
- Fill muffin cups all the way to the top for tall, bakery-style domed tops.
- Add water to empty muffin cups for even baking.
- Bake just until a toothpick comes out clean. Don’t overbake or muffins will dry out.
- Remove from pan immediately and cool on a wire rack.
- For less sweet muffins, reduce sugar to 1/4 cup or 2-3 tablespoons.
- Store in an airtight container at room temperature 1-2 days, refrigerator up to 1 week, or freeze up to 3 months.
Nutrition
Originally published in September, 2020, this post was updated in December, 2025.
These are good. But to me they seem a bit more like a cornbread cupcake. I like a little more cornbread style muffin. I’m sure adding a touch more cornmeal would do it.
Yes, I totally agree, LeAnn! That was my goal in creating these — to make them softer and more cake-like than a classic cornbread. They remind me of the corn muffins that you get at bakeries and in restaurants, which my kids really love. If you want a more coarse texture, you would want a ratio of more equal parts cornmeal and flour.
Made these tonight for dinner, they are very good but my dough was clumpy but I guess if they tasted good that’s all that matters . Will definitely be making them again.
If I make these ahead of time, what is the best way to reheat them for my dinner guests?
And, can I reheat them in their paper baking cups? Thank you!!!
Hi, Karen! Yes, you can definitely reheat them in their paper cups. I typically cover them with a clean dish towel and microwave them for about 30-60 seconds right before serving. That way they’re warm, but they don’t dry out. 🙂
I purchased some cornmeal from a gristmill and was anxious to try making corn muffins. Your recipe was great. It was easy and they were light, moist and tasted delicious. I did add few more steps:
1. I made the batter the night before then baked them in the morning. (grandchildren coming for breakfast and wanted that wonderful warmth and flavor you get when they come out of the oven). Did not disappoint me or my guest.
2. Instead of 12 muffins I made 10 and filled the 2 remaining empty cups with water. I wanted larger muffins. Not sure what the water added to the cooking process but again was not disappointed. Can’t wait to make the cornbread skillet.
Thanks, Kate! Filling the 2 empty cups with water is supposed to help the rest of the muffins bake more evenly. So glad that you enjoyed the muffins! 🙂
Do you use salt or unsalted butter?
Hi, Jaye! I use salted butter, but you can use unsalted butter if that’s what you have on hand, or if you prefer a slightly less-salty muffin.
One of the best cornbread recipes ever! I use corn flour instead of meal and, for fun, I added a tsp. of vanilla. The muffins came out great.
Thank you so much!
yummy yammy yam yam yam yammy 5 star rating for both recipes
now I’m making Cornbread Muffins and will eat with
https://www.theseasonedmom.com/split-pea-soup/
Yum! Thank you so much, Russ!
Hello, can you use regular milk? Thank you
Hi! We don’t recommend it, but you can make your own buttermilk by placing 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup and adding enough milk to measure 1 cup. Stir, then let stand for 5 minutes. Hope this helps!
Can you please recommend a fine course yellow corn meal please. Thank you
Hi, Christopher! Yes! I often buy this Goya brand, but anything similar is great: https://www.walmart.com/ip/Goya-Foods-Fine-Corn-Meal-24-Ounce/5588383754?classType=REGULAR&from=/search