These delicious cornbread muffins are so quick and easy to make and are a wonderful sweet treat that everyone will love! Light, fluffy and rich in flavor, they are ready to serve in less than 30 minutes.
These sweet cornbread muffins are one of my favorite treats! Deliciously light and fluffy and so simple to make. They are always a crowd pleaser! I love to eat them along side my Southern favorites, like Collard Greens or this Buttered Cabbage. This is my go to sweet cornbread recipe when I want something different than savory southern cornbread.
Ingredients
- All-purpose Flour
- Cornmeal
- Baking Powder
- Salt
- Eggs
- Butter
- Granulated Sugar
- Honey
- Milk
- Vanilla Extract
How To Make Cornbread Muffins
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, add all-purpose flour, cornmeal, baking powder, salt in a bowl. Stir until combined. Set aside.
- In a separate bowl, add eggs, butter, sugar, honey, milk, and vanilla extract. Whisk until combined.
- Slowly whisk dry mixture into the wet mixture until combined.
- Pour batter into liners, making sure each liner is about halfway full.
- Bake in preheated oven for 14-15 minutes until golden and a toothpick entered in the center comes out clean.
How long do they keep?
Once the cornbread muffins have baked, let the cool before transferring them to an airtight container. They will keep at room temperature for 2 days and in the fridge for up to a week.
Can you freeze them?
Yes, these muffins freeze really well. Let them cool and wither wrap them individually in foil, or freeze on a baking sheet and transfer to a freezer bag. They will keep well for up to 3 months. They can be thawed in the fridge or at room temperature.
What makes the muffins light and fluffy?
One of the main tricks to get the most perfect muffins is to have all of your ingredients at room temperature. I like to take everything out of the fridge about 30 minutes before I want to make the muffins.
If the ingredients are at room temperature, the batter is smoother and it traps air creating light and fluffy muffins.
Recipe Notes and Tips
- Take care not to over mix the batter. If it is over mixed the muffins won't be light and fluffy.
- Make sure you bake the muffins in a pre-heated oven so that they cook evenly through.
More Muffin and Cake Recipes
Watch this video tutorial and see how I make these cornbread muffins from start to finish.
Easy Cornbread Muffins
Ingredients
- 1 cup all-purpose flour
- ¾ cup cornmeal
- 1 Tablespoons baking powder
- 1 teaspoon salt
- 2 eggs lightly beaten
- ¼ cup butter melted and cooled
- ¼ cup granulated sugar
- ¼ cup honey
- ¾ cup milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees Fahrenheit and prepare muffin pan with cupcake liners or grease.
- In a large bowl, add all-purpose flour, cornmeal, baking powder, salt in a bowl. Stir until combined. Set aside.
- In a separate large bowl, add eggs, butter, sugar, honey, milk, and vanilla extract. Whisk until combined.
- Slowly whisk dry mixture into the wet mixture until combined. Pour batter into liners, making sure each liner is about halfway full.
- Bake in preheated oven for 14-15 minutes until golden and a toothpick entered in the center comes out clean.
Video
Notes
- Take care not to over mix the batter. If it is over mixed the muffins won't be light and fluffy.
- Make sure you bake the muffins in a pre heated oven so that they cook evenly through.
Gloria says
Hi Tanya,
I made these tasty muffins for breakfast this morning. It was a huge hit over here. Usually when I'd make sweet muffins the bottom half would come out so hard. I think the paper lining makes a big difference as well as "not too much" sugar. You got a fan over here in Maryland!
Tanya says
Thank you Gloria! So glad you liked the recipe. I love that you made them for breakfast, such a nice addition to morning coffee or tea.