Easy Cornbread Muffins

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Nothing better than warm cornbread muffins topped with butter! These homemade, easy cornbread muffins are simple to make and made with sour cream, butter, and whole milk to make them extra moist!

Also, try our cranberry orange cornbread recipe too. It’s baked in a round springform pan and uses cranberries and orange juice for extra flavor.

If you’re looking for more muffins try our popular blueberry muffins, banana blueberry muffins, cranberry orange muffins, and monkey bread muffins!

Homemade cornbread muffins in a muffin tin

If you’re making our favorite chili recipe, BBQ, fried chicken, sausage, and peppers recipe or even Thanksgiving dinner, these cornbread muffins are the perfect pairing! They’re quick to make and always a hit! My kids gobble them up and love them topped with whipped butter, yum!

Also, if you love muffins check out the best blueberry muffin recipe too and monkey bread muffins, drizzled in homemade caramel sauce.

Easy cornbread muffins in a muffin tin.

What We Love About This Recipe

What I love about these cornbread muffins is the moistness… the sour cream and butter make these incredibly moist.

Crispy edges form when baked from the butter. They’re so good!

Easy to make and pairs perfectly with our other easy everyday recipes.

Ingredients to make cornbread muffins.

Ingredients in Cornbread Muffins

  • Eggs
  • Sugar
  • Sourcream
  • Milk
  • Butter
  • Salt
Mixing flour and cornmeal to make homemade cornbread muffins.

Tips for Making Easy Cornbread Muffins

  • When making muffins do not over-mix the batter. Of course, mix away when it’s just the liquid ingredients. But once the dry ingredients are combined with the wet, whisk lightly and gently fold in the dry ingredients.
  • Do not overbake the muffins or they will be dry.
  • Always use quality ingredients when you can. This makes a huge difference in the outcome of the muffins.
Cornbread muffin cut in half.

How to Freeze Cornbread Muffins

They freeze perfectly! Just seal them up tightly with tinfoil and then place them in a freezer-safe bag. You can store them for up to 6 months! Talk about make ahead!

Cornbread muffins in a muffin tin.

What to Serve Cornbread Muffins With

Ham and Cheese Sliders

The Best Turkey Meatballs

Classic Wedge Salad

Summer Pasta Salad

Southern Charcutier Board

Sheet Pan Chicken and Sausage Bake

Also, serve with a great cocktail recipe! Try ou favorite brunch recipes, the best-mixed drinkstequila cocktails, gin cocktails, vodka cocktails, and cheap drinks to make at home!

muffins in a white bowl.

Frequently Asked Questions

How do you get cornbread out of a muffin pan?

Let them cool for a few minutes, then use a soft silicone spatula around the edges of the muffin and down into the tin. Lift up and the muffin will pop out of the muffin tin.

Is cornbread a southern thing?

Cornbread is popular within southern cooking thanks to Native Americans who have been using ground cornmeal for thousands of years.

European settlers, especially those who resided in the south, learned how to work with corn to make unique dishes from the Native Americans. They eventually started to add it to bread and other items.

Why does cornbread crumble?

Cornbread doesn’t have enough gluten to hold together by itself. The more flour a recipe calls for the less crumbly the cornbread will be.

Easy cornbread muffin recipe and cornbread muffins in a bowl with a pink stripe towel.

Let us know if you make these easy cornbread muffins! Leave a comment and review below!

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Easy Cornbread Muffins

Easy homemade cornbread muffins that go perfectly with bbq, chili, and southwestern food!
4.77 from 30 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 muffins
Calories: 249kcal
Author: Eden


  • 2 cups unbleached flour
  • 1 cup fine ground, whole-grain yellow cornmeal, MUST be fine ground!
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup sugar
  • 8 tbsp unsalted butter, melted
  • 1 cup sour cream
  • 1/2 cup whole milk


  • Preheat the oven to 400 degrees.
  • In a mixing bowl, lightly hand whisk flour, cornmeal, baking powder, baking soda and salt to combine.
    corn meal in a bowl
  • In a separate mixing bowl, whisk eggs for 20 seconds.
    whisking eggs and butter
  • Add in the sugar to the eggs and whisk vigorously for 30 seconds.
    sugar and eggs to make corn bread muffins
  • Add in melted butter and continue to whisk.
  • Add in the sour cream and milk and whisk.
    adding cream into muffin batter
  • Add the wet ingredients to the dry ingredients and gently mix until combined.
    adding dry ingredients into wet ingredients
  • Spray a muffin tin with cooking spray. Make sure to spray the inside of each muffin tin and the top of the pan too. Be generous with the spray!
  • Using a cookie scooper or ice cream scooper, fill each greased tin 3/4 of the way full.
  • Bake for 12-15 minutes in a 400 degree oven.
  • Remove and let them cool slightly before taking them out of the muffin tin.
    corn bread muffins
  • Serve warm with whipped butter!


It’s imperative that you use FINE ground cornmeal to make these muffins. 
Do not overcook the muffins or they will be dry.
Also, when the dry ingredients are added to the wet, do not over mix. Over mixing the batter will result in a tough muffin. Instead, gently fold and lightly whisk the dry ingredients with the wet ingredients until it’s all combined. 
Muffins are best served warm or room temp. with whipped butter. 


Calories: 249kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 237mg | Potassium: 137mg | Fiber: 1g | Sugar: 14g | Vitamin A: 423IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
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4 thoughts on “Easy Cornbread Muffins”

  1. 5 stars
    Hey we’re so easy to make and we’re so delicious I added honey to mine oh so good. Definitely will be making them again.
    Thank you for this recipe

  2. 5 stars
    So so so delicious! Just slightly sweet, creamy, and crumbly! We couldn’t find any corn meal that specifically said “Fine Ground” but I took my chances with a standard Quaker Corn Meal and they turned out great! I’m at a higher elevation (5,200 ft) and cooked them for 14 minutes, I think they could’ve gone 12-13 but they were still delicious. Thanks so much for the recipe!

  3. 5 stars
    ALMOST PERFECT: Three things:
    1) I used 1 1/3 cups fine cornmeal and 1 2/3 white flour bc I wanted that corn taste but not crumbly
    2) I would add another 1/4 of salt next time, maybe a 1/2. I felt like it missing a little bit of a tangy “bite”
    3) I cooked them in a gas oven for only 12 minutes bc we used a mini muffin pan. My 6’5” boyfriend ate them whole 😆😳
    I’d make these again with these slight tweaks. I reviewed 5 recipes. I like this one 🥰


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