Cornbread Muffins
Savory yet sweet, this homemade cornbread muffin recipe is the perfect side. Packed with fresh corn flavor in every bite, these muffins are perfect to pair with a bowl of chili, fresh BBQ, or a warm serving of soup, you truly can’t go wrong!
I’ve made a ton of great cornbread recipes over the years, but a few years ago I was in the mood to try something different and sent out an SOS on Friday for recommendations.
Many thanks to Amanda for linking out to the Smitten Kitchen version of the corn muffins by Cook’s Illustrated – they had been in one of my binders for months and I had forgotten about them!
These corn muffins are basically the corniest of corn muffins out there! If you’ve ever made cornbread, you know that you typically use much more flour than cornmeal, but in these muffins, the ratio is reversed.
I balked at it at first because I thought that they could be a little dry and dense, but thanks to the addition of things like milk, melted butter, and sour cream, the muffins are wonderfully moist and full of flavor.
Why We Love These Cornbread Muffins
- Ultra moist. With milk, sour cream, and butter, these cornbread muffins are a far cry from a slice of cornbread.
- Sweet. Without being too sweet, these muffins strike the right balance of savory and sweet.
- Pairs with everything. This easy side dish is perfect for potlucks, picnics, warm bowls of chili, and more!
Ingredients You’ll Need
- Cornmeal: Gives the muffins an authentic corn flavor.
- Flour: Provides structure to the muffins and keeps them from getting to crumbly.
- Baking Powder + Baking Soda: Adds air to the cornbread muffins allowing them to rise.
- Milk: Cooks with the cornmeal to trap moisture in the muffins.
- Sour Cream: Gives the bread a little tang and more moisture.
- Butter: Gives color and flavor to the corn muffins.
- Sugar: Used to sweeten the muffins.
- Eggs: Binds the batter together.
Step-By-Step Directions
The preparation method for these muffins is a little unconventional. You start by cooking some of the cornmeal with the milk to create almost a polenta or grits-like consistency, then combine all of the other ingredients.
Cook’s Illustrated explains that this is done to trap the water and keep the corn muffins nice and moist – my favorite!
- Prepare for baking: Adjust the oven rack to upper-middle position and preheat oven to 425°F. Grease a 12-cup muffin tin.
- Mix together dry ingredients (#1): In a medium bowl, whisk together 1½ cups of the cornmeal, flour, baking powder, baking soda, and salt.
- Heat cornmeal and milk (#2-#3): In a large bowl, whisk together the remaining ½ cup of cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency. (The whisk will leave a distinct trail in the bottom of the bowl that slowly fills in).
- Add wet ingredients (#4): Whisk in sour cream, melted butter, and sugar until combined.
- Add the eggs (#5): Then, whisk in the eggs.
- Fold in dry ingredientes (#6-#7): Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be very thick).
- Pour in muffin tins (#8): Divide the batter evenly among the prepared muffin cups (the batter will mound slightly above the rim).
- Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes, rotating the muffin tim halfway through baking.
- Cool: Let the muffins cool in the muffin tin on a wire rack for 5 minutes, then remove from the muffin tin and let cool 5 minutes longer.
- Serve warm or at room temperature.
Helpful Tips
- Grease the muffin tins. I used paper liners and the muffins stuck a bit, so I would recommend greasing the pan as well.
- If you do not have a microwave, whisk the cornmeal and the milk in a saucepan on the stove over medium heat until thickened.
- Using coarse-ground or white cornmeal is not recommended in this recipe.
Mix-In Ideas
If you want to get creative with these corn muffins, here are a few different ways to mix in some additional flavor:
- Cheddar cheese
- Jalapeñoes or diced green chilies
- Chopped bacon
- Green onion
- Corn kernels
- Cheddar + jalapeño combo
Serving Suggestions
These corn muffins are fabulous plain, but they would also be fantastic with a smear of butter (or honey butter – even better!). You can easily serve these up as a side to:
Storing, Freezing, and Making Ahead
- Storing: Leftovers can be stored in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap cooled cornbread muffins in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
- Thawing and Reheating: Remove the muffins from the freezer and allow to thaw at room temperature. Take out of the plastic wrap and warm in the microwave for about 30 seconds before serving. You can also re-heat the muffins in the oven at 350°F for about 10 minutes.
Cornbread Muffin FAQs
Crumbly cornbread tends to come down to too much cornmeal or too little moisture. These cornbread muffins have a higher ratio of cornmeal to flour which might result in crumbly muffins but since the cornmeal is cooked with the milk at the beginning, the moisture is locked in making them tender and delicious.
There are two main differences between cornbread and corn muffins- shape and flavor. Cornbread is typically made in a pan and cut into squares while corn muffins are made in muffin tins. The flavor difference is that corn muffins tend to be sweeter than cornbread.
While you can make cornbread without eggs, the resulting bread will be very crumbly. I have not tested this recipe without eggs and do not recommend making these cornbread muffins without them.
If You Like These Muffins, Try These Recipes Next:
Fresh, tender, and ultra-moist, these homemade cornbread muffins are the ultimate side. Make them for your next bowl of chili, fresh BBQ off the grill, or a warm bowl of soup, they are sure to be a hit!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Cornbread Muffins
Ingredients
- 2 cups (312 g) cornmeal, divided
- 1 cup (120 g) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ teaspoons salt
- 1¼ cups (300 ml) whole milk
- 1 cup (227 ml) sour cream
- ½ cup (113 g) unsalted butter, melted and cooled slightly
- ⅓ cup (66 g) granulated sugar
- 2 eggs, lightly beaten
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 425 degrees F. Grease a 12-cup muffin tin (I used paper liners and the muffins stuck a bit, so I would recommend greasing the pan).
- In a medium bowl, Whisk together 1½ cups of the cornmeal, the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the remaining ½ cup cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency (the whisk will leave a distinct trail in the bottom of the bowl that slowly fills in), 1 to 3 additional minutes. [Note: If you do not have a microwave, you can do this step in a saucepan on the stovetop.]
- Whisk in the sour cream, melted butter, and sugar until combined, then whisk in the eggs. Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be very thick). Divide the batter evenly among the prepared muffin cups (the batter will mound slightly above the rim).
- Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 13 to 17 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 5 minutes, then remove muffins from the muffin tin and let cool 5 minutes longer. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.
Notes
- Equipment: 12-cup muffin tin
- Cornmeal: Using coarse-ground or white cornmeal is not recommended.
- Storing: Leftovers can be stored in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap cooled cornbread muffins in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
- Thawing and Reheating: Remove the muffins from the freezer and allow to thaw at room temperature. Take out of the plastic wrap and warm in the microwave for about 30 seconds before serving. You can also re-heat the muffins in the oven at 350°F for about 10 minutes.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
Delicious! Best corn meal muffins ever… slight changes… I use yogurt instead of sour cream… I use salted butter and keep the salt as per the recipe which makes a nice savoury muffin… I add 1 teaspoon of vanilla… I add two diced jalapeños to the mix reserving enough whole jalapeño to slice to put a thin jalapeño slice on each muffin… and I add a cup and a half of grated cheddar cheese.
This recipe was so easy to follow, especially with the pictures. My corn muffins were moist and did not crumble. I may add a bit more sugar.
I wasn’t sure if I should grease the muffin tins and use cupcake liners.
My corn muffins did stick to the bottom of the wrappers. Can you tell me how I can prevent this next time?
Thanks
This looks so yummy! Can’t wait to try it this weekend. Quick question…does the butter, sour cream and milk need to be room temp like most recipes? Thank you for all your wonderful recipes!
Can I use frozen blueberries in this cornbread mixture? If so, when?
This is my second time making these cornbread muffins and they are absolutely the best. Everything about them is perfect. Don’t let the cooking of the cornmeal put you off. Perfectly delicious. Mmmm mmmmmm.
Would you share what type of cornmeal you use. I dude to make these muffins since I have the Cooks-illustrated Cookbook which recommended Arrowhead Cornmeal. I can no longer find it. It wasn’t coarse.
I use Martha White yellow cornmeal. Also, I would use Bob’s Red Mill. These are not coarse.
What size baking dish would I use instead of muffin tins.
Great muffins, I added cheddar cheese
This is an excellent recipe. Made it exactly as shown, with good result. Second time, in an effort to try a gluten-free version, I sub’d amaranth flour (in the same amount) for AP flour. Knowing amaranth flour can make things dense, I separated the egg, whipped the whites with the sugar to stiff peaks, and folded into the batter. Worked like a charm! Also, sub’d 1/2 the corn meal with corn flour. Also worked well. Finally, baked them in mini-muffin tins (yielded 36) for 15 minutes. Perfect. So happy to have this recipe, and to have found your excellent site. Thank you!
Made these for dinner tonight, they were amazing! Great instructions, didn’t take too long – thanks for another delicious recipe!
Great idea below to replace the Jiffy recipe with this one.
Can I use this for your corn casserole recipe?
how would these be with blueberries or peaches?
Or with a sharp grated cheddar cheese?
Yum, sounds good with cheese.
These are the best cornbread muffins I have ever had. i grew up on jiffy, but am trying to make more things homemade to eliminate unnecessary ingredients. I have tried multiple from aratch recipes, but none were as good as this!! Made these to take camping, along with chili. Very moist (not crumbly!!) And lots of flavor!
The process is a little longer than normal, but worth it. This will be my go to recipe from now on.
Hi Michelle,
I just made these cornbread muffins tonight, and they’re awesome. It’s definitely my new favorite cornbread recipe, and my husband’s, too. Thanks so much!
Good morning, I love these muffins. It was just the recipe I was looking for in a corn muffin. I would love to make them in my jumbo muffin pan. Would I just add baking time? What do you think? Thank you.
Hi Maria, I’ve never used a jumbo muffin pan, but yes, you would need to increase the baking time (and it would obviously make less muffins since they’ll be bigger).
Hi Michelle-
I love all of your recipes and you do such a great job explaining the steps in the process. I made the muffins tonight and they were so good and my family loved them! My question involves the sweetness of the muffins. My son prefers a sweeter corn muffin (although the rest of the family liked them just the way they were) so would I just add more sugar to the mix or add honey possibly? Any suggestions would be great.
Thanks, Michelle
Hi Michelle, I’m glad you enjoyed these! I would increase the sugar, not the honey.
Hi there!
I emailed you about this already and I apologize since I know you said to comment on the recipe page but the comment link wasn’t working earlier. It is now though so I am hoping to hear back from you soon by commenting on this page instead :)
I was wondering if this recipe can be made with vegetable oil instead of butter? My dad has somewhat high cholesterol so I have been trying to find more baked good recipes that use vegetable oil. However, your recipe looks AMAZING! So even if you cannot sub out vegetable oil for the butter, I might still make them and eat them all :)
Please let me know about the vegetable oil and thanks so much!
Hi Taylor, I haven’t tried making that substitution; I think the texture might be okay but the flavor would be compromised a bit. If you do it, let me know how they turn out!
When I was a kid, on rare occasions, my mom would buy for our breakfast Thomas’ Corn Toast R Cakes. I was obsessed with them! Their slightly crunchy texture and barely-there sweetness was the perfect for a big, fat pat of melting butter and a drizzle of honey. These muffins swept me right back there! In the interest of full disclosure, I altered the recipe twice. Once out of necessity, because I’m diabetic I swapped the sugar for Splenda, and the second unintentionally. Our sprinkler system suddenly developed the Mohammed Ali of leaks, turning our front lawn into a small lake. The guy was here and had a lot of questions, so I had several interruptions. When the muffins had been in the oven for 10 minutes, my eyes fell on the melted butter, and my heart sank. I had melted it, but had forgotten to incorporate it in the batter.
Bottom line, these were still fabulous. Even without the added butter, the texture was exquisitely soft with a kiss of crunch from the cornmeal, the crumb tender, the appearance appetizingly golden. This recipe is remarkably forgiving. Next time, of course, I will add the butter and I’m sure they will be even better. As it is, I have lots of melted butter to brush on each bite. And that’s not exactly a bad deal! ??
These look delicious. I am wondering if these hold together or crumble. It seems that any recipe I make for cornbread tasted good but is quite crumbly.
Have you ever made the cornbread dish that I knew as cornbread pudding. I’ve seen it called custard cornbread. My family likes it on the sweet side. Maybe you will put that on your list for the holidays.
Also is there a formula to convert the amount of time or speed of the mixer from the stand mixer to the hand held mixer?
Looking forward to all the Thanksgiving cooking. Love your recipes aND the tweak you have made to them. Thank you
Hi Maureen, they hold together! You don’t need to use a mixer for this recipe – everything is done by hand.
I am desperate for a big bowl of chilli…we can’t seem to make a good one at home so I always end up at Wendy’s drive thru for theirs….lol…if you have a good chilli recipe…I would love to see it
Corn muffins are one of my favorite muffins! I like my semi sweet with a big fluffy top. These look great.
I’m planning on having a lunch at work for my department (Pubic Works) and the guys work hard. After the rough week last week (our department head/supervisor passed away suddenly) we need a good morale booster, and this recipe is the perfect addition to the pulled pork and macaroni and cheese I was going to make, (or buy frozen and heat up, but whatever).
These cornbread muffins look like they will be perfect. I have been looking for a less sweet cornbread recipe, so I will definitely give these a try. Thanks for sharing this recipe!
These sound delicious! I am always trying find cornbread that tastes great, not just sweet. I’ll give these a try! One thing that I’ve found helps all cornbreads stay moist, grate one whole apple (seed it, but don’t skin it) and mix that in at the end. You can’t taste the apple, but the bread is moist. I’ve converted a number of my friends to this method – it works great.
I love cornbread, but it’s been too long since I’ve had it. These muffins sound absolutely wonderful!
These would have been great with my chili over the weekend. I have been wanting to try a good corn muffin and I think I found them. Thank you for all your great recipes, everyone always loves when I make something from your site.
Hi Michelle!
Just had to share this funny story… I recently had total knee replacement. While recovering, my hubby took on kitchen duties. One day he announced he was going to make cornbread muffins. We have stone ground cormeal and stone ground grits. He picked up the grits, added them to the muffin ingredients and baked them! They looked a little odd, but he never suspected a thong until we bit into them! They were like eating sand! LOL! He was banned from baking!!
Loving watching Joseph grow and change. Thanks for sharing him with us!
Hugs,
Helen
I’m absolutely certain that Helen meant thing, not thong! It made me LOL nonetheless. :) Michelle, I love your muffin recipes, especially when can be frozen & thawed for later cravings!
I am wondering if the sugar measurement, 1/3 cup, is the adjusted amount or the original CI amount.
Thanks!
Hi Penny, That is the adjusted amount.