Homemade Cornbread Muffins (Perfect Side Dish!)

Name: Homemade Cornbread Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1¼ cups yellow cornmeal ((190g)); 2 teaspoons baking powder; 1 cup all-purpose flour ((120g)); ⅓ cup granulated sugar ((66g)); ¾ teaspoon kosher salt; ¾ cup whole milk ((180mL)); ½ cup unsalted butter (,melted and cooled slightly (113g)); 1 large egg (,lightly beaten); 3 tablespoons honey

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Are you looking for a tasty bread to go with your meals? These cornbread muffins are so good!

They are sweet and buttery with a soft inside and crispy outside. You can make them fast with things you have at home.

I love to eat them with soup or chili, but they are also good with just some butter and honey. Let me show you how to make this yummy side dish!

Why You’ll Love Cornbread Muffins?

They mix up in just ten minutes of work.
The honey makes them taste sweet and special.
Kids and grown-ups both enjoy these tasty treats.
They go well with so many meals and foods.
You can change them to make them your own.

Ingredients You’ll Need

Yellow cornmeal: This gives the muffins their corn flavor and a pretty golden color. Pick fine stone-ground cornmeal for the best taste.
All-purpose flour: Helps make the muffins light and fluffy instead of too dense or heavy.
Baking powder: Makes the muffins rise and get fluffy when they bake in the oven.
Sugar: Adds sweetness and helps the outside get a little crispy when baked.
Salt: Brings out all the good flavors in your muffins.
Milk: Adds moisture and helps make the muffins soft. Whole milk works best.
Butter: Makes the muffins rich and tasty. Use unsalted so you control the salt.
Egg: Helps hold everything together and makes the muffins light.
Honey: Adds a special sweet taste that makes these muffins extra good.

Equipment You’ll Need

Large bowl: For mixing all your dry things, like flour and cornmeal.
Medium bowl: For mixing all your wet things, like milk and eggs.
Whisk: Helps mix things up smoothly with no lumps.
Muffin tin: Holds the batter as it bakes into perfect little muffins.
Measuring cups and spoons: Help make sure you use the right amount of each thing.
Wire rack: Let your muffins cool down after baking without getting soggy.

How to Make Cornbread Muffins

These sweet and savory muffins come together so fast! You just mix dry stuff, mix wet stuff, put them together, and bake.

Step 1: Get ready

Turn your oven to 400°F. Spray your muffin tin with cooking spray or rub with butter so muffins won’t stick.

Step 2: Mix dry ingredients

Put cornmeal, flour, baking powder, sugar, and salt in a big bowl. Stir them all up with a whisk.

Step 3: Mix wet ingredients

In another bowl, mix milk, melted butter, egg, and honey until they look smooth and well mixed.

Step 4: Combine everything

Make a hole in the middle of your dry mix. Pour in the wet mix. Stir just until no dry spots show.

Step 5: Fill the muffin tin

Put the batter into the muffin tin cups. Each cup should be about 2/3 full.

Step 6: Bake until done

Put in the oven for 15-18 minutes. They’re done when they’re golden and a toothpick comes out clean.

Step 7: Cool a little

Let muffins sit in the pan for 10 minutes. Then take out and serve warm with butter or honey.

Tips for the Best Cornbread Muffins

Measure carefully. Too much flour or cornmeal can make your muffins dry and crumbly instead of moist.
Don’t overmix. Stir just until things are mixed – too much stirring makes tough muffins, not soft ones.
Room temperature egg. Take your egg out early, or put in warm water for 5 minutes if you forgot.
Check your cornmeal. Make sure it’s not old, or it might taste bad in your muffins.
Spray measuring spoons. Spray with cooking spray before measuring honey so it slides out easily.

Variations and Substitutions

Cheese lover’s version. Add 1/2 cup of shredded cheddar cheese for a savory twist that kids love.
Spicy option. Mix in some chopped jalapeños or a pinch of red pepper flakes for a kick with your chili.
Herb-infused. Add fresh herbs like chopped chives or rosemary for a fancy touch at dinner time.
Bacon bits. Stir in some cooked, crumbled bacon for a smoky flavor that makes these extra special.
Sweet corn. Add 1/2 cup of corn kernels for more corn flavor and a nice texture change.

Make-Ahead and Storage Tips

Counter storage. Keep muffins in a sealed container at room temperature for up to 3 days while stay fresh.
Freezer-friendly. Wrap each muffin in plastic wrap, then put in a freezer bag for up to 3 months.
Make batter ahead. Mix the batter up to a day before, keep in the fridge, then bake fresh when needed.
Warm them up. Heat cold muffins in a 250°F oven for about 5 minutes to taste fresh-baked again.
Batch cooking. Make a double batch and freeze half for quick sides when you’re in a hurry later.

Serving Ideas

Soups and stews: The sweet muffins taste amazing with spicy chili or hearty beef stew for dipping.
Breakfast treat: Serve with butter and jam for a quick morning meal that will fill you up.
Holiday tables: Add to your Thanksgiving spread alongside turkey and all the fixings.
Barbecue partner: These go perfectly with pulled pork, ribs, or any smoky barbecue foods.
Simple snack: Just eat them plain as a snack when you want something not too sweet.

Frequently Asked Questions (FAQs)

Yes! Replace regular flour with a cup-for-cup gluten-free flour blend. Make sure your cornmeal is also labeled gluten-free to avoid cross-contamination.

Store them in an airtight container with a paper towel on the bottom. Don’t leave them uncovered or they’ll dry out fast.

Yes, pour the batter into a greased 9-inch cast-iron skillet. Bake at 400°F for about 20-25 minutes until golden.

Yes, you can skip the sugar, but keep at least 2 teaspoons for flavor enhancement. Honey adds enough sweetness for many people.