Name: Cornbread muffins
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup cornmeal (fine or medium ground); 1 cup all purpose flour; 2 tsp baking powder; ¼ cup vegetable oil or butter (melted and cooled); ½ cup sugar; 2 tbsp honey; 2 eggs; ¾ cup milk; ½ tsp food color, egg yolk yellow (optional); 1 tsp salt

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Cornbread muffins are my favorite breakfast choice whenever I’m in the mood for something that’s not overly sweet and light on gluten. Made mostly from cornmeal, they have that distinct texture and rich, earthy flavor I love. They’re incredibly versatile; you can enjoy them as a savory side with chili or barbecue, or add a touch of honey for a slightly sweet breakfast treat. Plus, they’re simple to make and bake quickly, making them a perfect recipe for both beginners and seasoned bakers who want to bring a warm, homemade feel to any meal.

Why you will love cornbread muffins

These muffins are easy and quick to make. The ingredients required are simple and readily available.
They are not so sweet and have a rich earthy taste from cornmeal. This makes them perfect as savory or slightly sweet treat.
They are made mostly using cornmeal thus they have lower gluten compare to other muffins made purely with wheat flour.
These bites can be enjoyed anytime. They are great as breakfast or they can be paired with soups and barbecues for a hearty side dish.
They are good for meal prep. Batch them and have a quick breakfast or snack anytime.
Their golden color combined with a moist tender crumb inside makes them appetizing and satisfying with every bite.

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How to make cornbread muffins

These cornbread muffins are extremely easy to make. All you require is just a few ingredients that are readily available. Each ingredient in cornbread muffins plays a crucial role in creating the perfect texture, flavor, and structure. Here is an overview of the ingredients that you will need and the role they play:

Ingredients

Cornmeal – This is the main ingredient. It provides that grainy texture and earthy flavor that makes cornbread unique. It also gives these muffins their golden color and a slightly crisp exterior.
All purpose flour – This provides gluten which holds the muffins together while keeping them tender.
Baking powder – This is the leavening agent that makes the muffins rise and become fluffy.
Vegetable oil or butter melted and cooled – Vegetable oil makes the muffins soft and tender, while melted butter adds a deep, rich flavor. If you prefer a buttery taste, go with butter; if you want extra moisture, vegetable oil is a great option.
Sugar – This adds sweetness that balances the natural flavor of the cornmeal.
Honey – Honey enhances the sweetness naturally and provides a slight floral note. It also helps retain moisture in the muffins, making them softer and more flavorful.
Eggs – They act as binding agent, holding the batter together while also adding structure and moisture.
Milk – provides the necessary liquid to bring the batter together and adds moisture to the muffins. It also helps to dissolve the dry ingredients evenly.
Yellow food color (optional) – While not necessary, adding yellow food coloring enhances the bright golden color of the muffins, making them more visually appealing.
Salt – Salt is essential for balancing the sweetness and enhancing all the other flavors.

Instructions

Preheat the oven to 350°F degrees. Line 12 muffin cups with paper liners or spray with non-stick cooking spray.
Sift the cornmeal, all-purpose flour, baking powder, food color and salt together in a large bowl.
Add sugar and whisk well to combine into the flour mixture. Set aside.
In another bowl, whisk the cooled melted butter or oil, and honey together until completely smooth and thick.
Whisk in the egg into the mixture until well combined. Then whisk in the milk.
Pour the dry ingredients into the wet ingredients and whisk until just combined avoiding over-mixing.
Spoon batter into muffin liners, filling all the way to the top.
You can bake for bake for 5 minutes at higher heat at 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (180°C) and continue baking for another 15 minutes. The total time these muffins should be in the oven is about 20–25 minutes.
Use a toothpick to test. Insert it in the center of the muffin. If it comes out clean, the muffins are done, if not give them another 3-5 minutes to bake.
Remove muffins from the oven and allow to cool in the muffin pan for 5 minutes before serving.

Storing cornbread muffins

Proper storage ensures your cornbread muffins stay fresh, soft, and flavorful for longer. To store them properly, follow these storage method:

Store the muffins at room temperature for a short period, allow them to cool completely to prevent any moisture buildup during storage. Place them in an airtight container or wrap them tightly in a plastic wrap. Make sure to store them in a cool, dry place away from direct sunlight.

If you want your muffins to stay a little longer, store them in a fridge for about a week. Wrap each muffin with a plastic wrap or place them in an airtight container before storing them in a fridge. Refrigeration helps maintain freshness but may slightly dry them out, so warm them before serving for the best texture. Avoid storing the muffins in the fridge uncovered as this will cause them to dry out faster.

Freeze your muffins for a long-term storage of about 3 months. Wrap them in a plastic wrap or place them in a airtight container before freezing them. To reheat, thaw them at room temperature or warm them in an oven at 150°C for about 5-10 minutes.