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.
This 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. For more great recipes, please visit Bread Dad’s sections on easy Muffin Recipes (i.e. blueberry banana muffins) or Banana Bread Recipes (i.e. chocolate chip banana bread). Bread Dad also has a printable and “pin-able” recipe at the bottom of this page. If you like this recipe, we hope you will leave a comment below and give us a 5 star rating. Thanks!
Mix the Dry Ingredients into the Wet Ingredients
Pour/Scoop Batter into the Muffin Tray
Cornbread Muffins Straight from the Oven
Cooling Down – Delicious & Sweet Cornbread Muffins
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.
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. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
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
Tips – Easy Sweet Cornbread Muffins Recipe
- The tips below are designed to help muffin “novices” and/or people with limited baking experience.
- 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 want to make non-sweet cornbread muffins (i.e. corn bread 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 love sweet-type cornbreads and have a bread machine, you can also make our Bread Machine – Cornbread recipe.
- 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. The recipe comment section is located at the bottom of this page. 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
Sweet Cornbread Muffins Recipe
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
Nutrition
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!!!