Cornbread Muffins are moist, tender, and slightly crumbly muffins that are a blend of sweet and savory, perfect with a dollop of butter or honey. Or, serve them alongside soups or stews for a comforting dinner! I used my popular Homemade Cornbread recipe to make these muffins.
Ingredients & Substitutions
Cornmeal: Look for yellow cornmeal (as opposed to white) for this recipe. It has a more robust flavor with a more pronounced corn taste. Let it soak in whole milk for about 10 minutes before mixing in the rest of the ingredients. Soaking the cornmeal in milk softens it a bit and helps with the overall flavor and texture of the muffins.
Sugar: I added both granulated sugar and light brown sugar to the muffins. However, it does not make the cornbread muffins overly sweet. They are the perfect cornbread if you don’t like too sweet or too savory, they are right in the middle!
Oil: Vegetable oil (or canola oil) is added to the muffin batter, resulting in a soft and tender crumb.
When Are Cornbread Muffins Done Baking?
There are a few ways to check for doneness when it comes to cornbread muffins. After all, you don’t want them dry and overbaked!
- Toothpick Test: When a toothpick is inserted into the center of the muffins, it should come out with a few crumbs, but no wet batter.
- Spring Back Test: Another way to test for doneness is to press down on the tops of the muffins. They should ‘spring back’ without leaving an indentation.
- Internal Temperature: Check the internal temperature of the muffins; it should read 200°F.
How To Prevent Cornbread Muffins From Becoming Too Dry
It’s all about the mixing to result in tender and moist cornbread muffins. When combining the ingredients, do not overmix. Mix the ingredients until just combined. I like to use a wooden spoon for the best results. Of course, overbaking can also give you dry muffins, so watch them closely!
How To Store Cornbread Muffins
To store cornbread muffins, first, let them cool completely. Next, store them in an airtight container at room temperature. They will last up to 1-2 days. For longer storage, freeze the muffins.
To Freeze: To freeze cornbread muffins, first, let them cool completely. Then, wrap each individually in plastic wrap and store in a freezer-safe container. They will last up to 2-3 months. When ready to enjoy, let the muffins thaw at room temperature. If you want to warm up a muffin, heat it in the microwave.
- 1 cup (245 g) whole milk
- 1 cup (122 g) cornmeal
- 1 cup (125 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- 1 teaspoon kosher salt
- 3 ½ teaspoons baking powder,
- 1 large egg, room temperature
- ½ cup (109 g) vegetable oil,
- honey, for serving
- Preheat the oven to 400°F and line a 12-cup muffin tin with muffin liners.
- In a large bowl, combine milk and cornmeal. Let the mixture soak for 10 minutes.
- After soaking, add flour, granulated sugar, brown sugar, salt, baking powder, egg, and vegetable oil. Mix until well combined. The batter should be slightly lumpy, but make sure there are no large pockets of dry ingredients.
- Divide the batter evenly between the muffin cups, filling each about ¾ full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out with a few crumbs but no wet batter.
- Remove the muffins from the oven. Allow them to cool completely before serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
If you like cornbread, this is the muffin for you. A moist and tender muffin, perfect for dunking in a warm bowl of homemade chili!
I love these cornbread muffins, perfect with some butter and really delicious with honey!
This is a classic recipe with a classic flavor, love it!
This cornbread muffin is tender, light, and crumbly. I enjoy how subtle the sweetness is!
Can't go wrong with cornbread! Smother it with butter and I could eat the whole batch!
This is a great classic muffin. I love the hint of sweet!