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

Recipe Sections

1. Ingredients
2. Instructions
3. Helpful Tips

My muffin recipe is simple to make. It takes me about 5-10 minutes or so to prepare and clean up (excluding the baking time of course). Please be aware that this is an oven-baked recipe. It is not made with a bread machine. FYI – You will also find a printable and “pin-able” recipe at the bottom of this page.

Pour Cornbread Batter into Muffin Cups & Bake

Ingredients – Sweet Cornbread Muffins Recipe

• 1 Cup – Milk (warm)
• 8 Tablespoons – Unsalted Butter (softened)
• 2 – Eggs (large)
• 1 1/2 Cups – All Purpose Flour
• 1 Cup – Yellow Cornmeal
• 1 Cup – White Granulated Sugar – If you like less sweet muffins, you can use 2/3 or 3/4 cup of sugar.
• 1 Teaspoon – Baking Powder
• 1 Teaspoon – Baking Soda
• 1/2 Teaspoon – Salt

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

Equipment Required – 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 – Sweet Cornbread Muffins Recipe

• Preheat oven to 350 degrees F (177 C).
• Soften butter in a microwave. FYI – I like to melt the butter for better “mixability”.
• 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 at 350 degrees F (177 C) for 22-24 minutes
• 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.

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Tips – Sweet Cornbread Muffins Recipe

• The tips below are designed to help muffin “novices” and/or people with limited baking experience.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
• This recipe is part of Bread Dad’s series on Easy Muffin Recipes.

• 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 (e.g. 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 a recipe for savory (non sweet) southern-style cornbread muffin.

• Always use FRESH ingredients (e.g. flour) for the best results. Ingredients that have been sitting in the pantry for months can become stale or pick up weird smells & flavors.
• Try to keep your ingredients (e.g. flour & cornmeal) in airtight food containers in order to extend their shelf life. Airtight containers protect ingredients from moisture (in the air), pests, dust, etc.
• Old flour (when not stored in an airtight container) can absorb a lot of moisture from the air. This extra moisture throws off recipes and can lead to underbaked muffins, etc.

• Optional – 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.
• Optional – If you don’t have milk or your family can’t drink dairy milk, you can use plant-based alternatives such as soy milk, oat milk, etc.
• Optional – Some people like to use buttermilk instead of regular milk to make cornbread muffins. The slight acidity of the buttermilk softens the muffins and the buttermilk also adds a nice tang.
• Optional – Mix 1/2 cup of chocolate chips into the batter in order to make chocolate chip cornbread muffins. FYI – I find that mini chocolate chips work better because they tend to “float”/spread out better in the batter (whereas regular-sized & heavier chocolate chips sometimes sink to the bottom of muffins).
• Visitors – What do you like to add to cornbread muffins to make them more unique or different? Please post your muffin suggestions in the comment section below.

• 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.

• 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.
• These cornbread muffins should look yellow when done. If they look brown then they have been overbaked/overcooked.
• 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.

• 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. In addition, mixes may contain strange preservatives & chemicals.
• I prefer to make homemade cornbread muffins from scratch. They are very easy to make and generally taste fresher & better than packaged cornbread muffin mixes. You also know exactly what is going into your muffins!
• If you love sweet-type cornbreads, you can also make my oven-baked Blueberry Cornbread or Bread Machine Cornbread recipes.
• If you want to make non-sweet cornbread muffins (e.g. 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 (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. 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 (e.g. 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 more muffin recipes (e.g. banana muffins), please visit Bread Dad’s main section on Easy Muffin Recipes.

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Reference Sources

1. Wikipedia, Cornbread
2. Wikipedia, Cornmeal
3. Wikipedia, Muffin

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