Classic Cornbread Muffins (Easy Recipe!)

Cornbread Muffins are easy, moist, and moist! The best side dish, this corn muffin recipe tastes just like muffin mix…without the box.

The only thing better than homemade cornbread is… homemade Corn Muffins! This corn muffin recipe is our family recipe that is nostalgic for both of us. Alex and I grew up eating Jiffy Corn Muffin Mix: This delicious light blue tin was the best accompaniment to soups, chili, and all kinds of family meals. Here’s our hearty recipe that includes all the good stuff about box mixes… without the box! These muffins are moist and moist, with the perfect sweet and savory flavor. And they’re quicker to make than cornbread, making them a great side dish for almost anything!

Cornbread Muffin Ingredients

Cornbread Muffins are quick and easy to make – they only take 15 minutes to bake! It is therefore a must for us, especially as a soup side dish. As a kid, I was obsessed with the Jiffy Corn muffin mix; In fact, my sister used to mix it up so we could eat the batter (surprisingly delicious!). So here’s a twist on the box mix: there are a few new ingredients, but the same delicious chewy flavor:

• cornmeal: Use fine soil, although stone soil will also work
• all purpose flour: For gluten-free flour gluten-free
• Sugar: Working with granules, cane sugar or coconut blossom sugar
• baking powder, baking soda and salt
• eggs
• greek yogurt: Greek yogurt is the secret to perfectly moist corn muffins!
• milk: Any type of dairy or non-dairy farm
• butter or neutral oil: Butter has a rich, savory flavor, or use organic vegetable oil or grapeseed oil

Tips for baking this corn muffin recipe

This corn muffin recipe is so easy to make: just mix the dry, stir in the wet and bake! It’s pretty hard to screw up, actually! Here are some pointers on the process you should scan before making the cornbread muffin recipe:

• The muffin cases are full. This is planned! This makes very moist muffin tops.
• Cook until center springs back when touched. You can also do the toothpick test: a few crumbs stuck to the toothpick are enough.

How to store leftover corn muffins

Cornbread muffins keep well in storage: like cornbread or any quick bread! If you can stop yourself from eating it all at once, here’s what you should know about storing corn muffins:

• Ambient temperature: Store leftovers at room temperature covered with a towel for about 3 days, or in an airtight container for 5 days.
• Refrigerator: We do not recommend storing this corn muffin recipe in the fridge as it can get very dry. But if need be, it extends the shelf life to 1 week. Just make sure to bring the muffins to room temperature before enjoying them.
• Freezer: Cornbread muffins also work well frozen. Place in a freezer-safe container and freeze for up to 2 months.

Varieties of corn muffins

There are some great easy additions to corn muffins to create interesting variations! Here are a few ideas:

• Jalapeno Cornbread Muffins: Stir in 1-2 chopped jalapeno peppers into the batter before pouring into muffin cups. Depending on your spice tolerance, you may want to remove the seeds as you chop the peppers.
• Spring Onion Corn Muffins: Cut ⅓ into thin slices. Cut the spring onions and add to the dough.
• Cornbread Cheddar Muffins: Add ½ cup grated sharp cheddar cheese to batter.
• Chive Corn Muffins: Finely chop ¼ cup of chives and add to the batter.

Cornbread Muffins are the perfect side dish for…

Once you have your fudgy, moist cornbread muffins, how do you serve them? There is nothing better than corn muffins (in our opinion). Here are some of the best couples for this recipe:

More cornbread recipes

Want to go with classic cornbread? We have that too! Here are our favorite cornbread recipes:

This cornbread muffin recipe is…

Vegetarian.