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This homemade cornbread muffins recipe makes moist and fluffy muffins that are kicked up a notch with some brown butter and fresh corn. They're best served warm from the oven and make for a great Thanksgiving side dish.
When you think of a Southern side dish, one of your first thoughts is probably cornbread. It is the perfect complement to chili, pulled pork or any turkey dish.
What you might not have had though are cornbread in muffins form and that's where this cornbread muffins recipe comes into play. Yes a boxed mix is super easy but you'd be surprise just how easy this cornbread muffins recipe actually is.
It really isn't any extra steps except for browning the butter. And believe me you don't want to skip that as you get a slight nutty flavor in the muffins that is delicious.
Just keep two things in mind when it comes to this cornbread muffins recipe - don't overmix and don't overbake. Otherwise you are good to go! And if you are up for something a little different, try this sweet potato cornbread.
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Ingredient Notes
- Unsalted butter - when it comes to cornbread, butter is the only fat that should be used to add flavor.
- Honey - I like to add honey to sweeten the muffins, but you can use sugar.
- Cornmeal - where some of the subtle corn flavor and the texture comes from.
- Baking powder - has its own acid to help give rise to the muffins.
- Corn - adds bites of corn throughout the muffins.
Variations
Like any recipe, you can mix up this to your liking. Some options include:
- Herbs - add 1 tablespoon of fresh or 1 teaspoon of dry herbs of your choice.
- Heat - add 1-2 chopped jalapeños.
- Cheese - incorporate ½ cup of sharp cheddar cheese.
Step-by-Step Photos
Make brown butter by cooking butter in small skillet over medium heat until it browns and smells toasted. Add to a medium bowl with the milk, honey and eggs, whisking to combine.
In a large bowl, mix the dry ingredients until combined. Then add the wet ingredients to it and mix until just combined while folding in the corn.
Add the batter to a greased muffin tin. Bake at 400°F for 15-18 minutes or until done.
FAQs
Add the butter to the skillet over medium heat. Once the butter is melted, it will foam up and then subside. This is when you watch carefully as lightly browned specks will start to form at the bottom of the pan.
You will know the butter is ready when there is a nutty aroma, making for a great cornbread muffins recipe.
You know the muffins are done when a toothpick inserted in the middle comes out clean.
If they are dry, it means you probably overbaked them. You want to bake just until the toothpick comes out clean.
Muffins are best served warm but you can put in plastic bag or airtight container for up to 3 months.
Just thaw for 3 to 4 hours on countertop before serving. To reheat, wrap in aluminum foil and place in 350°F oven for 10 minutes.
Pro Tips/Recipe Notes
- Do not skip browning the butter, as it gives these muffins its unique flavor.
- You can replace the honey with granulated sugar or brown sugar. However if you do that, you need to add an extra ¼ cup milk.
- Do not overmix the batter. You want to fold just until everything is combined. If you overmix the bread will be tough.
- Fresh corn is best, but frozen or canned corn works too. Just make sure you drain the corn if using canned.
Other Bread Recipes
If you’ve tried this cornbread muffins recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Cornbread Muffins
Ingredients
- 1 stick unsalted butter
- ¾ cup whole milk
- ⅓ cup honey
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup corn kernels (if using canned, drain the corn)
Instructions
- Preheat oven to 400°F. Grease 12 muffins tins with cooking spray and set aside.
- Add butter to small skillet over medium heat. Cook butter for 3-4 minutes or until the butter browns and starts to smell toasted. Remove from heat and add to a medium mixing bowl. Add the milk, honey and eggs to the same bowl and whisk to combine.
- In a large bowl, add the flour, cornmeal, baking powder and salt and whisk to combine. Add the butter/milk mixture and mix until just combined. Fold in the corn.
- Divide the batter evenly among the muffin tins. Bake for 15-18 minutes or until golden brown and inserting a toothpick in the center comes out clean. Let cool in pan for 5 minutes before placing on cooling rack.
Notes
- Do not skip browning the butter, as it gives these muffins its unique flavor.
- You can replace the honey with granulated sugar or brown sugar. However if you do that, you need to add an extra ¼ cup milk.
- Do not overmix the batter. You want to fold just until everything is combined. If you overmix the bread will be tough.
- Fresh corn is best, but frozen or canned corn works too. Just make sure you drain the corn if using canned.
- You know the muffins are done when a toothpick inserted in the middle comes out clean.
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