This delicious and easy Corn Muffins recipe is a great way to make cornbread in a easy-to-grab way. Perfect alongside soups and main courses, these keep and freeze really well. They are also perfect for school lunches!
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Homemade Cornbread Muffins
I am a big fan of fresh homemade cornbread, especially when it’s still warm from the oven. It’s the perfect accompaniment to brothy soups, hearty chilis, and creamy purees — not to mention gravies and saucy main courses.
And while I’m proud to have perfected the best cornbread recipe, I wanted to create a variation of it that was more convenient and freezer-friendly. Thus, these homemade corn muffins were born!
They’re perfect for feeding a family — especially little ones. Serve with a pad of softened salted butter, and you’re set!
Corn Muffin Ingredients
You only need a handful of pantry staple ingredients to make these easy corn muffins at home, including: unsalted butter, all-purpose flour, cornmeal, baking powder, baking soda, honey (organic, if possible; can substitute pure maple syrup or agave nectar), buttermilk, and eggs. That’s it!
How To Make Corn Muffins
- Preheat your oven: To 400 degrees and grease a muffin tin with nonstick cooking spray.
- Brown the butter: Add the butter to a medium saucepan, and cook it over medium heat until it’s a light brown or caramel color and smells nutty. This will take about 5-10 minutes. Make sure to keep an eye on it – butter burns easily! It also helps to use a light-colored saucepan for this. When it’s melted, allow the butter to cool while you are working on the rest of your ingredients.
- Mix your ingredients: Combine your dry ingredients in a medium mixing bowl, and your wet ingredients separately in a large mixing bowl. Then, add the dry ingredients to the wet ingredients, and mix them until they’re just combined. (Do not over mix; you still want to see streaks of flour.)
- Bake: Divide the batter between the muffin tin and bake for 12-15 minutes or until golden brown and set. Allow to cool for 5-10 minutes in the muffin tin before transferring them to a plate or cooling rack. Best served warm with butter and or honey. Enjoy!
Storage, Freezing, and Reheating Instructions
- Room Temperature: Wrap the cornbread in plastic wrap or aluminum foil, and you can leave it on the counter for 1 or 2 days.
- Fridge: Wrap the cornbread in plastic wrap and store for up to 1 week.
- Freeze: Store in an airtight container or freezer bag for up to 3 months.
- Reheat: Thaw completely before reheating it in the oven or wrapped in a damp paper towel in the microwave.
What To Serve with Corn Muffins
You can these cornbread muffins on their own, with extra softened butter, and drizzled with honey. Or serve with with any of these soup and stew recipes:
- Slow Cooker Chili
- Slow Cooker Turkey Chili
- Vegetarian Quinoa Chili
- Beef Stew
- Turkey Meatball Vegetable Soup
- Slow Cooker Tortellini Sausage and Kale Soup
- Slow Cooker Chicken Tortellini Soup
- Italian Ham and White Bean Orzo Soup
- 30 Minute Tortellini Tomato and Spinach Soup
- Stuffed Pepper Soup
Homemade corn muffins also go great with any of these main courses:
- Crispy Oven Fried Chicken
- Honey Barbecue Chicken Bites
- Slow Roasted Beef Brisket
- Easy Slow Cooker Barbecue Ribs
- Slow Cooker Barbecue Chicken
If you’re wondering if you can have cornbread for breakfast, the answer is yes! Try it with one of my favorite meals — shakshuka!
More Easy Bread Recipes To Try
- Garlic Cheese Biscuits
- Ham and Cheese Pinwheels
- Bacon Cheddar Biscuits
- The BEST Dinner Rolls
- Homemade Everything Bagels
- One Hour Focaccia Bread
- Homemade Cornbread
- Preheat oven to 400 degrees. Grease a muffin tin with non stick cooking spray and set aside.Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this. Allow the butter to cool while you are working on the rest of your ingredients.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a medium bowl combine honey, buttermilk, eggs and cooled brown butter.
- Add the wet ingredients to the dry ingredients and mix until just combined (do not over mix).
- Divide the batter between the muffin tin and bake for 12-15 minutes or until golden brown and set.
- Allow to cool for 5-10 minutes in the muffin tin before transferring them to a plate or cooling rack. Best served warm with butter and or honey. Enjoy!