Cornbread Muffins: Golden Bites of Comfort

Cornbread Muffins

There’s nothing like biting into a warm, buttery cornbread muffin—soft, slightly sweet, and just the right amount of crumbly.

Whether paired with a hearty chili, a bowl of creamy soup, or enjoyed on their own with a drizzle of honey, these muffins are a simple delight that everyone loves.

Best of all, they’re easy to make with just a handful of pantry staples.

So, let’s preheat the oven and bring a little sunshine to your table with these golden muffins!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Prepare the batter: In a large mixing bowl, whisk together the dry ingredients until evenly combined. Add the wet ingredients and stir gently until the mixture is smooth and lump-free.

Spoon into the muffin tin: Line a muffin tin with paper liners or lightly grease each cup. Use a spoon or scoop to evenly distribute the batter into the prepared tin, filling each cup about two-thirds full.

Bake to golden perfection: Pop the muffin tin into a preheated oven and bake until the tops are lightly golden and a toothpick inserted in the center comes out clean.

Cool and enjoy: Let the muffins cool for a few minutes in the tin before transferring them to a wire rack. Serve warm with butter or honey.

Pro Tips

• Don’t overmix the batter: Overmixing can make the muffins dense. Stir just until combined.
• Add a twist: Mix in shredded cheese, jalapeños, or a sprinkle of cinnamon for a unique flavor.
• Serve warm: Cornbread muffins are best enjoyed fresh from the oven or slightly warmed for maximum flavor.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Freezer: Wrap muffins individually in plastic wrap and freeze for up to 2 months. Thaw and reheat in the oven for the best texture.