corn bread muffins

Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too. It doesn't get any easier!

Easy Buttermilk Cornbread Muffins

butter

sugar

eggs

buttermilk

baking soda

cornmeal

all-purpose flour

table salt

Preheat the oven to 375 degrees. Grease a muffin tin or line it with cupcake liners.

In a medium-sized bowl combine the melted butter with the sugar. Beat in the eggs until well blended.

Add in the baking soda and then slowly pour in the buttermilk while you stir.

Add in the cornmeal, flour, and salt and stir until well combined. Pour batter into the prepared muffin tin.

Bake in the 375 degree oven for about 20 minutes, until the tops start to brown.

These are honestly the Best Moist Cornbread Muffins you will ever have! They come out of the oven moist and tender with the perfect balance of savory and sweet. Pair these corn bread muffins with fall soups and southern plates for a perfect side dish! 

BEST Moist Cornbread Muffins

flour

baking powder

salt

(8 tablespoons) butter (melted)

milk

honey and extra butter

butter (at room temperature)

honey

Preheat oven to 350 degrees and grease a muffin tin.

In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

In a medium bowl mix together butter, oil, milk, and eggs.

Add wet ingredients to dry ingredients and mix until just combined.

Fill muffin tin cavities 1/2-2/3 full. Bake for 11-13 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).

Allow to cool for about 5 minutes before gently removing muffins from tin.

Prepare Corn Bread Muffins

Use an electric hand mixer to whip honey and butter together for 2 minutes until light and creamy. Serve with warm corn muffins.

Prepare Honey Butter

Broccoli Cheddar Corn Muffins

broccoli

8.5 oz corn muffin mix (i.e. Martha White)

green onions (finely chopped)

eggs (beaten)

garlic powder

onion powder

paprika

buttermilk or whole milk

cheddar cheese

Preheat the oven to 350°F. Spray a 12 cup muffin tin with cooking spray and set aside.

In a medium mixing bowl, stir together all of the ingredients, reserving the cheese, until thoroughly moistened. Mix-in the cheese last to prevent clumping.

Divide the mixture between the muffin cups. using a 4 oz ice cream scoop.

Bake for 25-30 minutes, until golden and a toothpick inserted into the center comes back clean. Serve hot slathered with butter.

Top 3 corn bread muffins recipes from across the web

The most viewed corn bread muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Buttermilk Cornbread Muffins

BEST Moist Cornbread Muffins

Broccoli Cheddar Corn Muffins

Top 3 corn bread muffins recipes from across the web

The most viewed corn bread muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Buttermilk Cornbread Muffins

BEST Moist Cornbread Muffins

Broccoli Cheddar Corn Muffins

The most viewed corn bread muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine