Cornbread Muffins

Cornbread Muffins

Easy to make cornbread muffins that have a subtle sweetness and are buttery soft and fluffy and just melt in your mouth delicious.

I still remember the first time I ever had a cornbread muffin, this was nearly 15 years ago on a holiday to America. It was over breakfast where I fell in love after my first bite. I had never come across a muffin like this! Pale sunny yellow in colour with a slight sweetness and soft grainy, fluffy texture. It was pure happiness with each bite.

Once back in the UK I searched like crazy to find any bakeries or cafes that sold these scrumptious muffins but alas they were no where to be found. I was seriously heart broken. I then tried to make them myself, trying out recipe after recipe but was not able to recreate the cornbread muffin that I fell in love with and gave up.

15 years on and as a frustrated mum trying out different breakfast ideas to feed my two toddlers I remembered my long lost love – cornbread muffins! For weeks I tried out different recipes, different proportions of ingredients as well as looked at the different qualities of the ingredients such as the coarseness of the cornmeal. I got crumbly muffins, overly sweet muffins, dry muffins, dense muffins and then one day I got the perfect cornbread muffins! They tasted exactly like the ones I had back in America that started my cornbread muffin craze.

My favourite way to eat them is as they are for breakfast with a nice cup of English breakfast tea but you can also serve them with butter and honey or jam for breakfast or brunch. They are also the perfect accompaniment to a brisket or pulled beef and even delicious with chilli. Do give these a try, I promise, you will be as crazy for cornbread muffins as I am after your first bite!


February 25, 2019
: 8 - 10 muffins
: 10 min
: 20 min

Easy to make cornbread muffins that have a subtle sweetness and are buttery soft and fluffy and just melt in your mouth delicious.


  • 1 cup (150g) fine cornmeal
  • 1 cup (130g) plain flour
  • 1 tbsp baking powder
  • ½ cup (100g) granulated sugar
  • ½ tsp salt
  • 2 large eggs
  • 3 tbsp honey
  • ¾ cup (180ml) milk
  • ½ cup (115g) unsalted butter, melted and cooled
  • Step 1 Preheat oven to 175˚c (350˚F).
  • Step 2 Line a muffin tray with paper liners or spray with cooking spray. You can also grease with butter. Set aside.
  • Step 3 In a large mixing bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, sugar and salt.
  • Step 4 In another mixing bowl, whisk together the wet ingredients: eggs, honey, milk and butter.
  • Step 5 Add the wet ingredients to the dry ingredients and stir together with a wooden spoon until just blended. Do not overmix, it’s okay if there are a few lumps.
  • Step 6 Spoon the batter into the prepared muffin tray, filling each muffin cup approximately ¾ full.
  • Step 7 Bake for 18 – 20 minutes, until the tops are goldeny yellow, and an inserted toothpick comes out clean.
  • Step 8 Cool the muffins for a few minutes in the tray. Serve warm.
  • Step 9 Cornbread muffins taste best when warm. Be sure to reheat any leftover muffins. This can be done by placing the muffins for 5 to 8 minutes at 175˚C (350˚F) in a preheated oven wrapped in aluminium foil or in the microwave for 10 to 20 seconds, or until just hot.
  • Step 10 Enjoy x

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