• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Bread Dad
  • Bread Machine Recipes
  • Bread
  • Banana Bread
  • Cookie
  • Join
menu icon
go to homepage
search icon
Homepage link
  • Bread Machine Recipes
  • Bread Recipes
  • Banana Bread Recipes
  • Sweet Quick Bread Recipes
  • Cookie Recipes
  • Books, Mixes & Tools
  • Bread Machines – Favorites
  • My Recipe Newsletter
×

Home

Sweet Cornbread Muffins Recipe

This easy sweet cornbread muffins recipe creates a delicious breakfast or lunch snack. It is very simple to make and uses only basic ingredients such as cornmeal, flour, sugar, etc. This recipe is for sweet northern-style cornbread muffins (corn muffins)… and not for southern savory-type cornbread muffins (that have little or no sugar). Your family (esp. your kids) will love these sweet cornbread muffins! Cornbread muffins are an easy breakfast treat for kids to eat before they head out to school.

Deliciously Sweet Cornbread Muffins

Sweet Cornbread Muffins Recipe

Our muffin recipe is simple to make. It should take you only 5-10 minutes or so to prepare and clean up. Please be aware that this is an oven-baked recipe. It is not made with a bread machine. You will also find a printable and “pin-able” recipe at the bottom of this page. If you liked this recipe, we hope you will leave a comment below and give us a 5 star rating.

Ingredients – Easy Sweet Cornbread Muffins Recipe

  • 1 Cup – Milk (lukewarm)
  • 8 Tablespoons – Unsalted Butter (softened)
  • 2 – Eggs (large)
  • 1 1/2 Cups – Flour (all-purpose)
  • 1 Cup – Yellow Cornmeal
  • 1 Cup – White Granulated Sugar
  • 1 Teaspoon – Baking Powder (aluminum free)
  • 1 Teaspoon – Baking Soda
  • 1/2 Teaspoon – Salt

Servings – Roughly 18-24 standard muffins (non-jumbo muffins)

  • Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, muffin trays, paper muffin liners (baking cups), oven mitts, cooling racks… and of course, an oven.

Pour Cornbread Batter into Muffin Cups & Bake

Cornbread Muffins Batter in Muffin Cups

Instructions – Easy Sweet Cornbread Muffins Recipe

  • Preheat oven to 350 degrees F.
  • Soften butter in a microwave.
  • Lightly beat eggs.
  • Stir milk, eggs and butter together.
  • Mix in remaining ingredients. Stir until batter is completely mixed.
  • Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
  • Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
  • Place muffin trays into the oven.
  • Bake muffins for 22-24 minutes or until golden “yellow”.
  • Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
  • Allow the muffins to cool for 5 minutes within the muffin trays.
  • Remove the muffins and place them on a cooling rack in order to completely cool.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of this page.

Tips – Easy Sweet Cornbread Muffins Recipe

  • The tips below are designed to help muffin “novices” and/or people with limited baking experience.
  • Warning – Use FRESH cornmeal when making this recipe. Old cornmeal can go rancid/bad and/or taste very stale. Once you have opened a cornmeal package, you should store the cornmeal in an airtight container and place the container in a dark & cool spot (i.e. pantry). To extend the shelf life, some people like to keep their cornmeal in an airtight container in the freezer.
  • In the US, there are two main types of cornbread (corn bread); sweet northern-style cornbread (lots of sugar) and savory southern-style cornbread (that contain little or no sugar and often include ingredients such as Jalapeños). Cornbread muffins are also known as corn bread muffins, cornmeal muffins, corn muffins, etc.
  • As stated at the top of this page, this recipe is for a sweeter northern-style cornbread muffin (or corn muffin). It is not recipe for a savory southern-style cornbread muffin.
  • Sweet cornbread (or corn bread) is a type of sweet “quick bread” made with faster rising baking soda and/or baking powder. It is not a sandwich-type bread made with slow rising bread yeast.
  • I like my cornbread muffins to look “traditional” (yellow) so I use yellow cornmeal. However, if you want a more “exotic” look to your cornbread muffins, you can use other types of cornmeal such as blue cornmeal.
  • In case you don’t know what cornmeal is… Cornmeal is just ground up dried corn. For more information on cornmeal, you might like to read this Wikipedia article.
  • Cornmeal should be stored in an airtight container for long term use. This will help to prevent moisture or insects from contaminating the cornmeal.
  • Let the corn muffins cool down before eating. In my opinion, sweet cornbread muffins taste better after they have cooled down. You taste more of the butter & sugar.
  • These cornbread muffins should look yellow when done. If they look brown then they have been overbaked/overcooked.
  • If you want to add a slight molasses taste to your sweet cornbread muffins, you can use a packed cup of light brown sugar (versus the white granulated sugar called for in this recipe). However, the corn muffins will have a “muddier” yellow color.
  • There are a variety of ways to pour the batter into the muffin trays. For example, you can scoop with a spoon (while using another spoon to scrape off the batter into the muffin tray), use a small cup and spoon, use an ice cream scoop with a trigger release, use a homemade “pastry bag” to squeeze the batter into the muffin liners, etc.
  • Use paper baking cups (liners) if you want to easily extract the soft & moist muffins from the muffin trays. This lessens the chance of the muffin sticking to the muffin tray and minimizes any potential damage to the muffins when they are removed from the muffin tray.
  • For larger muffins, you can buy trays designed for “jumbo” muffins (versus trays for standard sized muffins). This recipe should generate roughly 8-12 jumbo muffins.
  • Some people like to buy prepackaged cornbread muffin mixes… but why??? Packaged cornbread muffin mixes are much more expensive than making cornbread muffins from scratch. Why pay a lot more for a mix that just contains cornmeal and a few other basic ingredients that people have at home? Moreover, who knows how long the packaged cornbread muffin mix has been sitting on the grocery shelf. I prefer to make homemade cornbread muffins from scratch. They are very easy to make and generally taste fresher & better.
  • If you love sweet-type cornbreads, you can also make our oven-baked Blueberry Cornbread or Bread Machine Cornbread recipes.
  • If you want to make non-sweet cornbread muffins (i.e. cornbread to eat for dinner with a bowl of chili), you can search Google for recipes focused on “southern cornbread”, “savory cornbread”, “jalapeno cornbread”, etc.
  • If you have a problem with a recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
  • In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in these cornbread muffins.
  • For other muffin recipes (i.e. banana muffins), please visit Bread Dad’s main section on Easy Muffin Recipes.

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. 

Reference Sources

  • Wikipedia, Cornbread, https://en.wikipedia.org/wiki/Cornbread
  • Wikipedia, Cornmeal, https://en.wikipedia.org/wiki/Cornmeal
  • Wikipedia, Muffin, https://en.wikipedia.org/wiki/Muffin
Sweet Cornbread Muffins Recipe
Print Recipe Pin Recipe
5 from 11 votes

Sweet Cornbread Muffins Recipe

This easy sweet cornbread muffins recipe creates a delicious breakfast or lunch snack. It is very simple to make and uses only basic ingredients such as cornmeal, flour, sugar, etc. This recipe is for sweet northern-style cornbread muffins... and not for southern savory-type cornbread muffins (that have little or no sugar). Visit BreadDad.com for more easy recipes.
Prep Time10 minutes mins
Cook Time22 minutes mins
Total Time32 minutes mins
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: cornbread, cornbread muffins, easy cornbread muffins, sweet cornbread, sweet cornbread muffins, sweet cornbread muffins recipe, sweet cornbread recipe
Servings: 24 Muffins
Calories: 131kcal
Author: Bread Dad

Ingredients

  • 1 Cup Milk (lukewarm)
  • 8 Tablespoons Unsalted Butter (softened)
  • 2 Eggs (large)
  • 1 1/2 Cups Flour (all-purpose)
  • 1 Cup Yellow Cornmeal
  • 1 Cup White Granulated Sugar
  • 1 Teaspoon Baking Powder (aluminum free)
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt

Instructions

  • Preheat oven to 350 degrees F.
  • Soften butter in a microwave.
  • Lightly beat eggs.
  • Stir milk, eggs and butter together.
  • Mix in remaining ingredients. Stir until batter is completely mixed.
  • Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
  • Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
  • Place muffin trays into the oven.
  • Bake muffins for 22-24 minutes or until golden "yellow".
  • Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
  • Allow the muffins to cool for 5 minutes within the muffin trays.
  • Remove the muffins and place them on a cooling rack in order to completely cool.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
 
Legal Disclaimer
 
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Muffin | Calories: 131kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 122mg | Potassium: 50mg | Fiber: 1g | Sugar: 9g | Vitamin A: 153IU | Calcium: 26mg | Iron: 1mg

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!

Related Recipes

  • Bread Machine – Cornbread
  • Blueberry Banana Muffins
  • Chocolate Chip Banana Muffins
  • Cranberry Banana Muffins
  • No Butter Banana Muffins
  • Pumpkin Banana Muffins

Please leave a comment & recipe rating in the comment box below. Thanks!

Recipe Rating




By using this comment form, you agree to Bread Dad's legal disclaimer and privacy policy.
Recipe Rating




By using this comment form, you agree to Bread Dad's legal disclaimer and privacy policy.
8 Comments
oldest
newest
Inline Feedbacks
View all comments

Primary Sidebar

New Recipes

  • Peanut Butter Chocolate Chip Banana Bread
    Peanut Butter Chocolate Chip Banana Bread
  • Blueberry Cornbread
    Blueberry Cornbread Recipe (Sweet)
  • Dairy Free Bread Recipe
    Dairy Free Bread Recipe (No Butter & No Milk)
  • Chocolate Chip Walnut Cookies
    Chocolate Chip Walnut Cookies

Footer

Bread Dad Sections

  • Bread Machine Recipes
  • Bread Recipes
  • Banana Bread Recipes
  • Sweet “Quick Bread” Recipes
  • Cookie Recipes
  • Popular Bread Dad Recipes
  • Bread Books, Mixes & Tools


I want to thank EVERYONE who leaves a comment in our recipe comment sections!! Beginners learn a lot from your tips & recipe variations. Below are some of our recent noteworthy visitor comments.

  • Susanne posted a very nice note about my Bread Machine Raisin Bread and many of my other bread machine recipes – “The raisin bread is outstanding! I’ve made it so many times I no longer have to follow the recipe. All of the Bread Dad recipes I’ve tried have come out perfect and delicious. It’s so nice to not have to experiment with other online recipes—I just go to the Bread Dad site & choose a new variety~~I know it will be great. I’ve made 16 different breads so far & have not been disappointed. Thank you Bread Dad—your instructions & hints are the BEST!“
  • Trisha left a great tip on how to convert my Bread Machine French Bread into a softer Italian bread – “Bread dad single handedly taught me how to use a bread machine to make the most delicious breads! His recipes are always the go-to in our household This French bread recipe definitely gets the most use, though! It has a perfect crumby crust and hard bottom, and if you want it to be a little softer (more like an Italian loaf vs the French loaf) all you have to do is add a small amount of fat (oil, butter, coconut oil, etc) making it a perfect recipe for basically any bread need.“
  • Heather left some amazing details on how to make “cinnamon crunch” bagels & “no boil” bagels in the comment section of my Bread Machine Bagels recipes. Read Heather’s whole comment for extra information – “If anyone wants to try it, I make my bagels into cinnamon crunch bagels by melting some butter, dipping the top into the butter and then dipping the top into a bowl of cinnamon sugar. Then I put it into the oven at 400 for 8 minutes. Take it out immediately and give it at least 5 minutes to cool, unless you want to deal with molten sugar in your mouth.“
  • Janette left me a super nice comment about my buttery Bread Machine White Bread & bread machine recipes – “Love this recipe. Actually, love all the bread dad recipes. I have used this bread for toast, sandwiches, and just bread and butter. Most of the bread dad recipes I use, just go through the dough cycle and then you do the rest…which I love, but this one is soooooo very easy. I seem to be making it every other day. Thanks, Bread Dad! Keep up the great work bringing us fabulous recipes for our bread machines.“
  • Martha converted my Bread Machine Breadstick Recipe into some awesome cheesy breadsticks – “These are quick & easy to make, and they’re a great way to class up any meal from a simple soup & salad to a full on gourmet meal. I just took a batch out of the oven for tonight. This time I split the dough into 16 equal pieces and rolled them into slightly flattened balls, brushed with the EVOO & sprinkled with freshly grated parm. Outstanding! As good, if not better than any artisan bread you may find in the breadbasket at a nice restaurant.“

For more visitor tips, recipe variations & humorous baking stories, please visit Bread Dad’s Noteworthy Visitor Comments page.

 

Subscribe to Bread Dad’s free
Recipe Newsletter
Or follow Bread Dad on
YouTube
Instagram
Pinterest

Legal Disclaimer
By utilizing any of the recipes or information on this website, you are agreeing to the terms and conditions in our legal disclaimer.

Be safe when preparing, handling, consuming and storing food. Do not eat or taste raw dough or batter. Our recipes may contain common allergens such as dairy, eggs, wheat, tree nuts and/or peanuts. Always check for potential food allergies before serving food. Use caution with young children as all foods have a potential choking risk. 

Material on this website may not be copied or reproduced without the written approval of Bread Dad. All rights reserved. This website is copyright protected under the US Digital Millennium Copyright Act.

 

About Us | Contact Us | Privacy Policy | Legal Disclaimer

Copyright © 2023 · Bread Dad