If you're thinking about making our delicious pot of chili you're going to need some corn muffins on the side! We love this great cornbread recipe we make into serving size muffins. Make a double batch and save some for next time for an easy meal next month! These easy cornbread muffins only take 10 minutes to prep. You can do that while your chili is cooking and they'll both be done at the same so you can eat a big bowl of chili with one of these moist cornbread muffins with a perfect crumbly texture.
This cornbread muffin recipe can make regular size muffins, mini muffins or bread in a square pan or even skillet cornbread. You will need to adjust the baking time for mini muffins or bread. If this is your first time making sweet cornbread muffins you won't be disappointed. They're easy to make and have just a hint of sweetness making them the perfect side dish. You won't have to use Jiffy corn muffin mix ever again!
Enjoy this homemade corn muffin recipe as a great addition to a meal with these other recipes:
- Main Dish: Easy Chili – This classic chili is full of flavor!
- Side Dish: Italian Salad– This classic side dish is colorful and full of flavor!
- Drink: Hot Cocoa Bombs – These make a great treat for the winter or any time of year.
- Dessert: Pumpkin desserts– These are good all year round!
Gather all your ingredients for today's recipe. For substitution information see the Frequently Asked Questions below.
- Wet ingredients: Vegetable or Canola oil, butter, eggs and whole milk.
- Dry ingredients: Corn meal, sugar (not brown sugar), all purpose flour, salt, baking powder.
- Optional add-ins: Shredded cheese, jalapeño.
See full ingredients in the recipe card below.
Making these cornbread muffins is easy, even if you're not an experienced baker. For best results, follow these instructions or scroll to the full recipe card below to print.Jump to Recipe
Prepare: Preheat oven to 350°F. Line muffin tins with cupcake liners (paper liners or silicone liners) or spray with nonstick spray and set aside. Gather your ingredients.
Combine wet ingredients: In a medium bowl, whisk together oil, eggs, milk, and melted salted butter.
Combine dry ingredients: Combine yellow cornmeal (not self-rising corn meal), regular flour, sugar, baking powder, and salt in a separate medium or large bowl.
Combine wet and dry ingredients: Gently add the wet ingredients to the dry ingredients.
Do not overmix: Stir together the wet and dry ingredients but do not overmix.
Pour batter into muffin cups: Divide batter between 12 prepared muffin cups, filling ¾ of the way full.
Bake: Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean or with just a moist crumb.
Cool: Allow muffins to cool for 1-2 minutes before transferring from the muffin pan to a cooling rack. When cool, remove from pan and place in your bread basket.
Is sifting necessary when baking? No, it's not necessary. However, it's helpful to get an accurate measurement. If you don't want to sift your flour, make sure to fluff it and stir a little before you measure. Pour it into your measuring cup then scrape the top with a flat utensil to make sure you have the exact amount you need.
Do not overmix. One common mistake when baking is overmixing. In the case of muffins you do not want to overmix when you combine the wet and dry ingredients. Some people are tempted to mix until there are no lumps at all but trust us when we say it'll turn out better if you don't do that.
Refrigerate: After they've cooled to room temperature store in an airtight container, ziploc bag, or aluminum foil on the counter for up to 3 days or longer in the refrigerator.
Freeze: Store in an airtight, freezer safe, container. If you're storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.
Defrosting: Defrost in the refrigerator overnight.
Try something a little different with your muffins. Here are a couple popular variations.
- Make it spicy: Gently stir in a diced jalapeño after you combine ingredients.
- Make it cheesy: Stir in ½ cup of freshly-grated cheddar, sharp cheddar cheese, or pepper jack cheese into the batter.
Frequently Asked Questions
The terms can be used interchangeably. Cornbread usually refers to a pan or loaf style of cornbread and corn muffins or cornbread muffins usually refers to cornbread batter cooked into muffin form.
Yes! We love freezing leftovers. My favorite way is to put in a large freezer bag, removing excess air before zipping close. Label with the date and store for up to 3 months. Defrost in the refrigerator.
I use King Arthur's or Bob's Red Mill gluten free flour mix as a substitute for all purpose flour in this recipe to make it gluten free. Double check your baking powder and corn meal are gluten free.
Substitute your favorite dairy free milk for the whole milk. I prefer full fat coconut milk. Substitute the butter for more oil.
- ⅓ cup vegetable oil
- 2 large eggs
- 1 ¼ cups whole milk
- 3 tablespoons salted butter - melted
- ½ cup yellow corn meal
- 1 ½ cups all-purpose flour
- ⅔ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- Preheat oven to 350°F. Line muffin tins with cupcake liners or spray with non-stick cooking spray and set aside.
- In a medium mixing bowl, whisk together vegetable oil, eggs, milk, and melted butter.
- Stir together dry ingredients: corn meal, flour, sugar, baking powder, and salt.
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Divide batter between 12 muffin cups, filling ¾ of the way full.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Allow muffins to cool for 1-2 minutes before transferring from the pan to a cooling rack.
- Serve warm with butter.