Name: Easy Cornbread Muffins
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Ingredients: 1 cup yellow cornmeal (fine or medium grind); 1 cup all-purpose flour; 1/3 cup granulated sugar (use 1/4 cup for less sweet, 1/2 cup for sweeter); 1 tablespoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon kosher salt; 1 cup buttermilk (see note for a quick substitute); 2 large eggs; 1/2 cup unsalted butter, melted and slightly cooled (or neutral oil); 2 tablespoons honey (optional, for a rounder sweetness); Optional add-ins: 1 cup corn kernels (fresh, frozen, or canned), 1 small jalapeño diced, 1/2 cup shredded cheddar

There are days when dinner just needs something simple, warm, and unfussy on the side. That’s where these Easy Cornbread Muffins come in. They’re quick to mix, bake up golden, and taste like home even when you’ve only got 30 minutes to spare. The crust is gently crisp, the inside is tender and a little sweet, and they’re just right with chili, soup, or a fried egg on a Wednesday night. No fancy equipment, no long ingredient list. Just reliable, cozy muffins that don’t try too hard.

If you’ve ever stood in the kitchen thinking, is it worth making bread from scratch tonight? these will be your yes. Stir, scoop, and bake. A pat of butter melting into the warm crumb is pretty much the whole story.

Ingredients for this Easy Cornbread Muffins

1 cup yellow cornmeal (fine or medium grind)
1 cup all-purpose flour
1/3 cup granulated sugar (use 1/4 cup for less sweet, 1/2 cup for sweeter)
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup buttermilk (see note for a quick substitute)
2 large eggs
1/2 cup unsalted butter, melted and slightly cooled (or neutral oil)
2 tablespoons honey (optional, for a rounder sweetness)
Optional add-ins: 1 cup corn kernels (fresh, frozen, or canned), 1 small jalapeño diced, 1/2 cup shredded cheddar

Buttermilk swap: Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk. Let sit 5 minutes before using.

Instructions

Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup. If you’ve got a cookie scoop, it makes portioning tidy.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Get it airy and even. The dry mix should look uniform, no streaks.
In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and honey until smooth. If the butter is piping hot, give it a minute so it doesn’t scramble the eggs. Small pause here. Breathe.
Pour the wet ingredients into the dry. Using a spatula, fold gently until you don’t see obvious dry patches. It should be thick but scoopable. Keep it a little lumpy — overmixing makes muffins tough, and we want tender.
Optional but lovely: fold in corn kernels, jalapeño, or cheddar. The little pops of sweetness from corn or a mild heat from jalapeño make these feel special without extra work.
Let the batter rest for 5 minutes on the counter. This brief pause lets the cornmeal hydrate, so the muffins bake up softer. It’s a tiny step that makes a noticeable difference.
Divide the batter evenly among the muffin cups, about 3/4 full. If you like a taller dome, fill them just a touch higher and expect a minute more in the oven.
Bake 14 to 16 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. The kitchen will smell warm and buttery — that’s your cue.
Cool in the pan for 5 minutes, then transfer to a rack. Serve warm with butter, a drizzle of honey, or a swipe of jam if you’re feeling it. They’re lovely right away, but still good at room temp later.

Storage: Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze up to 2 months. Reheat in a 300°F (150°C) oven for 8 to 10 minutes, or 20 to 30 seconds in the microwave.

Cook and Prep Times

Prep time: 10 minutes
Rest time: 5 minutes
Bake time: 14 to 16 minutes
Total time: about 30 minutes
Yield: 12 standard muffins

Nutritional information

These numbers are approximate and will vary based on ingredients and add-ins. Calculated for one muffin, with butter and honey included in the batter and no optional mix-ins.

Calories: about 205
Total fat: about 9 g
Saturated fat: about 5 g
Carbohydrates: about 28 g
Fiber: about 1 to 2 g
Sugars: about 9 g
Protein: about 4 g
Sodium: about 250 mg

If you swap oil for butter, the saturated fat goes down; if you add cheddar, protein and calories go up a bit. The usual trade-offs — pick what suits your table today.

Frequently asked questions

Can I use regular milk instead of buttermilk?

For a quick stand-in, add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let it sit for 5 minutes. It won’t be exactly the same as cultured buttermilk, but it gives the batter the gentle acidity it needs to react with baking soda. If you skip the acid entirely, leave out the baking soda and rely only on baking powder, but the muffins won’t be quite as tender.

How do I make these more moist and less crumbly?

A few simple tweaks help. Use oil instead of butter for a slightly moister crumb. Add 2 to 3 tablespoons sour cream or plain yogurt along with the buttermilk. Don’t overmix — the batter should look a bit lumpy. And definitely let the batter rest 5 minutes before scooping. If you like a richer, softer texture, try folding in 1/2 cup creamed corn. It feels like a tiny cheat code.

What’s the best way to store and reheat cornbread muffins?

Let them cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, freeze them on a sheet pan until solid, then drop into a freezer bag. Reheat from room temp at 300°F (150°C) for 8 to 10 minutes, or from frozen for 12 to 15 minutes. Microwaving works in a pinch — 20 to 30 seconds — but the oven brings back the fresh-baked edges we all like.

A little note from my kitchen: on the first chilly day each fall, I make a batch of these and split one open while it’s still steaming, a curl of butter sliding into the crumb. I stand at the counter and eat it right there, no plate, while the muffin tin whispers and cools. Messy? A bit. Worth it? Every time.