Sweet cornbread muffins are tender, fluffy, and moist—the ideal side for weeknight dinners, holiday meals, or any Southern-inspired dinner. These buttery muffins are lightly sweetened and pair beautifully with a wide range of dishes.
In the South, we often serve cornbread with many meals. These sweet cornbread muffins are a favorite because they come together quickly, bake up moist and tender, and complement everything from stews and fried fish to roasted vegetables and collards.
Ingredients You Need To Make Cornbread Muffins
- All-purpose flour. Adds structure and a soft, cake-like crumb.
- Yellow cornmeal. Provides classic corn flavor and a pleasant texture.
- Granulated sugar. Sweetens the muffins without overpowering them.
- Baking powder. Helps the muffins rise and stay light.
- Salt. Balances and enhances the flavors.
- Whole buttermilk. Adds subtle tang and keeps the muffins extra moist and tender.
- Large egg. Binds the batter and contributes to structure.
- Honey. Adds depth and a gentle sweetness.
- Melted butter. Adds richness and keeps muffins soft.
How To Make This Recipe
- Preheat the oven to 350°F (175°C). Prepare a 12-cup muffin tin by spraying with nonstick spray or lining with paper liners.
- In a large bowl, whisk together 1½ cups all-purpose flour, ¾ cup yellow cornmeal, ½ cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt.
- In a separate bowl, whisk 1¼ cups whole buttermilk, 1 large egg, and 2 tablespoons honey until combined.
- Make a well in the dry ingredients and pour in the buttermilk mixture. Stir gently with a wooden spoon or rubber spatula just until the cornmeal and flour are moistened.
- Stir in 6 tablespoons melted unsalted butter until incorporated. Be careful not to overmix—the batter should be slightly lumpy.
- Divide the batter evenly among the 12 muffin cups. Bake 20–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
- Let the muffins cool in the pan for about 10 minutes before transferring to a rack or serving warm.
What Are Cornbread Muffins?
Cornbread muffins are simply cornbread baked in muffin tins. They can range from savory to sweet and from coarse to cake-like depending on the ratio of flour to cornmeal and the added ingredients. These particular muffins use buttermilk and extra flour for a lighter, more tender, cake-like texture with a hint of sweetness.
Why Use Buttermilk In Cornbread?
Buttermilk gives cornbread a subtle tang and improves tenderness and moisture. Whole buttermilk yields the richest texture, though low-fat buttermilk also works. If using regular whole milk, reduce the liquid by about ¼–½ cup to keep the batter from becoming too loose.
More FAQs
Include enough fat and liquid in the batter. The egg and buttermilk in this recipe give structure and moisture so the muffins hold together well.
Buttermilk plus melted butter (or oil) keeps the cornbread moist. Also avoid packing flour into measuring cups—spoon it in and level it off for accurate measurement.
The tops and edges should be golden brown and the center set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
What To Serve With Sweet Cornbread Muffins
These buttermilk cornbread muffins complement many Southern and comfort-style dishes. They’re excellent with braised or roasted meats, stews, seafood, and beans. Popular pairings include fried or baked catfish, gumbo, red beans and rice, shrimp and grits, smothered chicken, and collard greens.
Storing Instructions
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. They also freeze well—place cooled muffins in a zip-top freezer bag and freeze for up to six months. Thaw overnight in the refrigerator or reheat gently.
Recommended Kitchen Tools
- Muffin pan
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula or wooden spoon
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- Southern Spoon Bread
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📖 Recipe
Sweet Cornbread Muffins
Ashley Boyd
Equipment
- Muffin pan
- Measuring cups and spoons
- Silicone spatula
- Mixing bowls
Ingredients
- 1 ½ cups all-purpose flour (spooned and leveled)
- ¾ cup yellow cornmeal
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¼ cups whole buttermilk
- 1 large egg
- 2 tablespoons honey
- 6 tablespoons melted unsalted butter
Instructions
- Preheat oven to 350°F. Spray a muffin tin or line with liners.
- Whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk buttermilk, egg, and honey until combined.
- Pour the wet mixture into a well in the dry ingredients and stir until the cornmeal is moistened.
- Stir in melted butter gently; do not overmix.
- Fill the 12 muffin cups evenly and bake 20–22 minutes, until a toothpick comes out clean.
- Cool in the pan about 10 minutes before serving.
Notes
- Whole buttermilk gives the best texture, but low-fat buttermilk works. If using regular whole milk, reduce the liquid by about ¼–½ cup.
- Store leftovers in an airtight container at room temperature up to 3 days or refrigerate up to a week. Freeze up to six months.
Nutrition
Calories: 199 kcal |
Carbohydrates: 31 g |
Protein: 3.6 g |
Fat: 7.4 g |
Saturated Fat: 4.3 g |
Cholesterol: 33 mg |
Sodium: 239 mg |
Potassium: 173 mg |
Fiber: 1 g |
Sugar: 12.6 g |
Calcium: 92 mg |
Iron: 1 mg