Perfect Cornbread Muffins Recipe - a no-fail recipe for the best cornbread muffins, no store-bought mix needed. These muffins are fluffy and delicious!
I love serving these muffins with a big bowl of Instant Pot Beef Chili or my Mexican Chicken and Rice Skillet.
THE BEST CORNBREAD MUFFINS
This is my quick and never-fail recipe for delicious savory muffins to go with dinner. They always come out perfect, with the cracked high tops and fluffy inside! You can make the batter, pop these in the oven and have them on the table in under 30 minutes! Gotta love fabulous and quick recipes like this one! Because dinner is never complete without freshly baked bread or muffins on the side.
Cornbread Muffins Ingredients:
- yellow cornmeal
- flour
- baking powder
- baking soda
- sugar
- salt
- buttermilk
- egg
- vegetable or canola oil
How to make the best Cornbread Muffins from scratch?
- Start by whisking dry ingredients in a bowl.
- Add wet ingredients and whisk until the batter is smooth.
- Fill greased muffin pan with batter, dividing evenly.
- Bake until golden brown.
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Cornbread Muffins Variations:
- add half of a can of whole kernel corn, drained
- add your favorite fresh or dried herbs (2 teaspoons of dried, 1 tablespoon of fresh, chopped)
- add half of the ranch dressing dry mix packet
- add 3 teaspoons of chopped pickled jalapenos or other peppers
- add ½ of a cup of shredded cheese.
Feel free to combine them too! I think a cheesy jalapeno cornbread muffins would be fabulous!
More Recipes with Cornmeal:
Cheddar Bacon Cornbread Waffles
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Perfect Cornbread Muffins
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk or sour milk
- 1 large egg
- ¼ cup vegetable or canola oil
Instructions
- Spray your muffin pan with cooking spray or grease with butter. Set aside.
- Preheat oven to 400 degrees F.
- In a large mixing bowl, whisk together the dry ingredients (flour, cornmeal, baking powder, baking soda, sugar and salt). If you are using dried herbs or other dry add-ons, add them now.
- In another mixing bowl, whisk together the wet ingredients (buttermilk, oil and egg). If you are using whole kernel corn or peppers, add it now.
- Add the wet ingredients to the dry ingredients and stir together with a wooden spoon. Do not overmix.
- Scoop the batter with an ice cream scoop into your prepared muffin pan.
- Bake for 15 to 18 minutes, until the tops are golden brown and cracked and the toothpick inserted in each muffin comes out clean.
- Cool to room temperature.
Heidi says
I've tried so many recipes and these are by far my fave. They are perfect the day you bake them! Thank you!
Ann says
I last reviewed this recipe 3 years ago and I still love it so much that I just decided to put in another review. I still add the 3 T of brown sugar rather than the 1 of white and I have been filling 9 cups rather than 12, and enjoying more in a serving. They freeze well and continue to be my favorite recipe for cornbread, which I make frequently.
Rachel says
These are pretty good. A bit bland. And too crumbly. But overall not a bad cornbread.
Ann says
I love this recipe and love the muffins. I use 3 T dark brown sugar- no white just to my taste. Super yummy! Thanks so much!
Anna says
That's wonderful! Thank you, Ann!
Chalon Stewart says
I really like this recipe! Can I perfectly double it for more muffins?
Melissa says
Yum, these are so good and very simple to make!
Allyson Zea says
These come out great everytime! Thanks for the easy recipe!
Kristyn says
We love cornbread with soups! This is a very easy recipe& they are so fluffy!
Cordelia says
If you're considering trying this recipe..do it! I doubled it, added cheddar cheese, a whole can of creamed corn, some chopped jalapeno, and some chopped crispy bacon, and substituted the buttermilk with half sour cream, half whole milk. They rose beautifully and had the perfect crumbly texture, so this base recipe is very forgiving/versatile. I didn't even have yellow cornmeal (used white), but the corn and cheese gave them color. Yum!
Curry and Comfort says
You're right... they look pretty perfect to me!
Stacy | Wicked Good Kitchen says
Beautiful cornbread muffins, Anna! We love making them at our house, any time of year. Thanks for sharing, my friend. Pinning!
CrazyforCrust says
I totally needed this recipe Anna! They look amazing!
CrunchyCreamySw says
Thanks, Dorothy!
cheri says
Good looking muffins and great list of alternatives!
CrunchyCreamySw says
Thanks, Cheri!
Cailee Joy says
I love love LOVE corn bread!! It is just the best as a side to chili and topped with a bit of butter... or w. butter and honey!! YUM!! These do look 'PERFECT' too! 🙂
CrunchyCreamySw says
Thanks so much, Cailee!
Annie Miller says
Perfect for a rainy (YAY!) Sunday morning slathered with honey butter or blackberry jam. These are the bomb, Anna!!
CrunchyCreamySw says
Mmm, blackberry jam sounds wonderful! Thanks, Annie!
dineanddish says
I love cornbread muffins! Yours look perfect!
CrunchyCreamySw says
Thank you, Kristen!