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Easy Homemade Cornbread Muffins

These Easy Homemade Cornbread Muffins are made totally from scratch in only 30 minutes and are a delicious side dish with just about any meal!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Bread, Side Dish
Cuisine: American
Servings: 12 muffins
Calories: 144kcal
Author: Michelle / Now Cook This!


  • 4 tablespoons melted butter, cooled
  • cooking spray
  • cup all-purpose flour
  • ¾ cup yellow cornmeal
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk, I use whole milk
  • 2 large eggs


  • Preheat the oven to 400°F.
  • Spray a standard 12-cup muffin tin with cooking spray.
  • In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
  • In a small bowl, combine the milk, eggs, and cooled melted butter.
  • Add the wet ingredients to the dry ingredients and mix just until the dry ingredients have been moistened (it's okay if there are some lumps). Don't overmix, as this can cause your muffins to be dense, tough or too crumbly.
  • Divide the batter evenly among the 12 muffin cups (each one should be about 2/3 full).
  • Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
  • Place the pan on a wire rack and allow the muffins to cool for a few minutes before removing them from the pan. These are best when served warm!

Recipe Notes

  • Alternately, you could use paper cupcake/muffin liners instead of using cooking spray.
  • To bake in a pan instead of making muffins: Pour the batter into an 8x8-inch or 9x9-inch pan sprayed with cooking spray. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool for a few minutes before cutting.  
  • To freeze: Once cooled, wrap each muffin individually with plastic wrap and place them in a freezer bag. For the best quality, use them within a month or two.