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Easy Cornbread Muffins

A tender moist cornbread muffin that are quick to whip up!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Side Dish
Cuisine: bread
Servings: 12 muffins


  • 1 cup + 2 Tablespoons yellow cornmeal
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons salt
  • 1/4 cup vegetable oil
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons mild honey
  • 2 large eggs lightly beaten
  • 1 cup milk


  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. 
  • Combine the flour, cornmeal, sugar, and baking powder in a bowl. Whisk to combine.
  • Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture. Divide batter evenly among baking cups.
  • Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes.


Adapted from Martha Stewart