There’s something so comforting about warm Cornbread Muffins coming out of the oven on Thanksgiving morning. They’re simple, cozy, and somehow always the first thing to disappear. These muffins have that golden crust on the outside and a soft, tender inside and just the right mix of savory and sweet.
They’re perfect to make on Thanksgiving, when the kitchen already smells like turkey and herbs. They come together in no time, no mixer needed, and bake up beautifully golden. A little pat of butter or drizzle of honey butter melts right in, a pure comfort in every bite.
They go with everything, chili, mashed potatoes, or even that leftover turkey sandwich the next day. And if you’ve got a bowl of honey or maple butter on the table, trust me, it’s hard to stop at just one.
How to make Cornbread Muffins
Begin with preheating the oven to 400°F (200°C). Line a 12-cup muffin tin with silicone or paper liners, or grease lightly with oil or butter.
In a large bowl, whisk together the dry ingredients, cornmeal, flour, sugar, baking powder, and salt, until evenly combined.
Add the eggs, oil and buttermilk, mixing gently until just blended. The batter should remain slightly lumpy for tender muffins. Fold in the corn kernels.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
Meanwhile, prepare the honey butter: beat softened butter, honey, and a pinch of salt together until smooth, creamy, and fluffy.
Serve the warm muffins with a generous spread of honey butter for the perfect sweet-salty finish.
Hope you will try these delicious Cornbread Muffins as I am sure they will become a seasonal favorite. If you do, don’t forget to tag me on Instagram, would love to see how they turn out for you.
Other recipes you may like to try
These Homemade Dinner Rolls made from scratch are soft and fluffy, easy to make, beautifully golden, and the perfect addition to any holiday or family meal.
This rich Creamed Corn made with cream, milk and butter is a comforting, classic side that’s perfect for Thanksgiving or any cozy family dinner.
This Skillet Cornbread is comforting and easy to make, but with a flavorful twist of jalapeño and sun-dried tomato.
YOU MAY ALSO LIKE:
Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip
Whole Wheat Carrot Biscuits
Pumpkin Dinner Rolls
Pumpkin Biscuits
Homemade Crescent Rolls
Pumpkin Oatmeal Cottage Cheese Biscuits
Easy Cornbread Muffins – Made in Minutes
Ingredients
For the Muffin Batter
- 1 cup (150g) cornmeal
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) sugar
- 2 ½ tsp (10g) baking powder
- 1/2 tsp (2g) salt
- 2 large eggs
- 1/4 cup (60g) vegetable oil or melted butter
- 1 cup (240g) buttermilk
- 1/2 cup (80g) corn kernels
For the Honey Butter
- 1/2 cup (110g) unsalted butter , softened
- 1 ½ tbsp (30g) honey
- pinch of salt
Instructions
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with silicone or paper liners or grease lightly.
- In a large bowl add cornmeal, flour, sugar, baking powder, and salt.
- Mix to combine.
- Add eggs, oil and buttermilk.
- Whisk to combine.
- Add corn kernels.
- Divide batter evenly among muffin cups (about ¾ full).
- Bake for 18–20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool slightly in the pan for 5 minutes, then transfer to a wire rack.
How to prepare the honey butter
- Beat softened butter, honey, and a pinch of salt until smooth and fluffy.
- Serve warm muffins with a generous spread of honey butter.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
