These light & fluffy Cornbread Muffins are the perfect side dish for so many recipes! They are made with real, simple ingredients and can be meal prepped ahead of time. The whole family is going to love these at the next Thanksgiving dinner, with a big bowl of chili, or even at a backyard cookout with some grilled ribs!
Easy Cornbread Muffins
These are is the best cornbread muffin recipe and they are so easy to make! Basically mix the dry ingredients with the wet ingredients and bake for 20 minutes – turn out perfect every time! These honey cornbread muffins have just the right amount of sweetness and can be enjoyed with just about anything. Just make sure you give them a drizzle of honey or a big dollop of butter to really take them over the top! Plus, these sweet cornbread muffins are so easy to prep ahead of time and store in the freezer so you always have some on hand.
If you prefer a gluten-free option, we also have a delicious recipe for Gluten-Free Cornbread Muffins.
What You Will Need
- almond milk & lemon juice – any type of milk will work and mixing it with some lemon juice makes it similar to buttermilk.
- yellow cornmeal – the traditional base for any classic cornbread recipe!
- all-purpose flour – classic baking ingredient that combines with the cornmeal for a nice base.
- baking soda & baking powder – they’re subtle but important to ensure that your muffins come out nice and fluffy.
- kosher salt – always the perfect simple seasoning!
- butter – option to use a plant-based butter if you want to make them dairy-free.
- coconut sugar & honey – a great combination for adding a touch of sweetness, plus you can always drizzle a little bit of honey on top!
- eggs – these also help with providing a lot of structure to this easy cornbread muffin recipe.
How To Make Cornbread Muffins
The first step to making this easy homemade cornbread recipe is to gather all of your ingredients.
Now place all of the dry ingredients in a large mixing bowl and mix to fully combine.
Next, put the milk and lemon juice in a small bowl and set it aside for about 5 minutes. Grab a separate large bowl and whisk together all of the other wet ingredients.
Then add the “buttermilk” to the wet mixture and pour the dry ingredients in to mix everything together with a wooden spoon.
Pour the cornbread batter into a muffin pan that has been sprayed with non-stick cooking spray or use paper muffin cups.
Bake in the preheated oven at 375 degrees F for about 20 minutes. Let the buttery cornbread muffins cool for about 10 minutes in the pan and then transfer the individual muffins to a wire rack to finish the cooling process.
Best Ways To Serve Cornbread Muffins
These golden brown muffins are so versatile, you could serve them with just about anything! We always make sure we have some honey butter and then these warm muffins are the perfect side dish to go with:
- A backyard barbecue – typically we love them with a rack of ribs, smoked baked beans, and coleslaw. They just complete the meal so nicely!
- Cozy bowl of chili – in the cooler months we make these moist cornbread muffins to dunk in all our favorite, hearty chili recipes, like the best turkey chili, a paleo chili, or our vegan pumpkin chili.
- Thanksgiving meal – for many people cornbread is a great side dish for Thanksgiving and we couldn’t agree more! A perfect family favorite to serve alongside that juicy turkey!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Other Recipes You Might Like
Cornbread Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Cornbread Muffins – a delicious and easy honey cornbread muffin recipe that is perfect for a bowl of chili or your next cookout!!
Ingredients
- 1 cup unsweetened almond milk (sub regular milk)
- 1 teaspoon fresh lemon juice
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/2 cup butter, melted
- 1/3 cup coconut sugar
- 3 tablespoons honey
- 2 eggs
Instructions
- Preheat: Preheat oven to 375 degrees F.
- “Buttermilk”: Combine unsweetened almond milk and lemon juice in a small bowl. Set aside.
- Dry Ingredients: In medium mixing bowl combine dry ingredients: cornmeal, flour, baking powder, baking soda, coconut sugar and salt.
- Wet Ingredients: In a medium mixing bowl combine wet ingredients: melted butter, honey, eggs and the almond milk mixture. Whisk to combine.
- Combine: Combine wet and dry ingredients and mix well.
- Prepare Muffin Tin: Spray muffin tin with nonstick cooking spray (or use muffin liners). Fill each muffin approximately 3/4 the way full.
- Bake: Bake for 20 minutes or until a toothpick comes out clean.
- Cool: Let them cool in the muffin tin about 10 minutes and then remove and let finish cooling.
Notes
- Prep Ahead of Time – Once they have cooled you can keep them in an airtight container for about 2 days at room temperature and up to a week in the fridge.
- Freezer – After they have cooled completely you can wrap each one in plastic wrap and place them in a freezer bags, press out as much air as you can, and you can keep them in the freezer for 2-3 months. Option to make a double batch – enjoy some now and some later!
- Serving suggestion – These go great with grilled ribs, chili or they also make the perfect Thanksgiving side dish!
- Toppings – they are so yummy that you could eat them by themselves but if you want to bring them to the next level – cut them in half and add a little honey, ghee, or butter on top!!
Nutrition
- Serving Size: 1 muffin
- Calories: 196
- Sugar: 9.8 g
- Sodium: 154.9 mg
- Fat: 9.2 g
- Carbohydrates: 26.1 g
- Protein: 3.2 g
- Cholesterol: 51.3 mg
Leave a Rating & Comment