These sweet, buttermilk cornbread muffins are super easy to make and super tasty too. It doesn’t get any easier than this!
There is a man in The Stay At Home Chef house who loves cornbread, and who are we to deny him? These easy buttermilk cornbread muffins are super simple to whip up. Since they are muffin style, they are also super easy to serve! A dozen of these babies are easily devoured in our house. While you technically can use this same recipe to bake it in a 9×13 pan, we love the muffin style and know you will too.
Now, this recipe isn’t true southern cornbread because it has sugar in it. But no worries, we are west coast born and raised, and this is how we do it ’round here. We are all about the sugar in our cornbread on the west coast. Now, don’t get me wrong, I love that good southern corn bread, but these west coast corn bread muffins are our definitely our favorite!
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To Add Sugar or Not To Add Sugar:
There has been an ongoing debate over Southern vs. West Coast cornbread, which can essentially be defined as whether or not to add sugar. We know, there are other slight differences, but sugar is really what this fight is all about. You can leave it out if you’d like.
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Can I make Easy Buttermilk Cornbread Muffins in a 9×13?
Yes, you totally can. We love this recipe in muffin form, but if you prefer regular cornbread you can easily make this recipe in a 9×13. Simply double the entire recipe. Keep an eye on the time though, because this will take slightly longer to bake. Continue to bake until a toothpick inserted comes out clean.
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What goes well with cornbread muffins?
We have found it a must to make cornbread whenever we eat chili. However, you don’t have to make any special meal to deserve cornbread. Treat yourself! Make these anytime! So long as you have honey butter to go with it, they are always a treat!
If you like this recipe, you may be interested in these other delicious bread side dish recipes:
- The Best Homemade Dinner Rolls Ever
- Flaky Old Fashioned Biscuits
- Homemade Naan
- Rustic Garlic Parmesan Herb Bread
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Hello, can I use a hand mixer to combine the butter and sugar?
Absolutely!
I use egg custard cups or pastel de natas cups because I like muffin tops. You get all the crispy bits, but not the heavy muffin bottom. Also I sprinkle a little coconut sugar on top for extra crisp.
So easy and perfect with a bowl of pinto beans and chili.
It would be helpful if you would say how much batter to put into muffin cups.
Muffins should be filled 2/3 of the way full.
I just made these today and they are husband approved. They were so easy to make and so quick to put together. This recipe is a keeper.
I’ve made many different muffins over the years. This is my favorite corn muffin recipe. It’s going on the table next to the beef stew tonight!
Looks great haven’t made them yet . Could I put them in a loaf pan instead of muffin pan?
You certainly can, but the baking time will need to be increased by quite a bit.
Made these for a family gathering and everyone loved them. Have made quite a few cornbread muffins in my 79 years and these are by far the best. Will be my go to recipe from now on!
The cornbread muffins were moist and tasty. I used the Red Mills medium grind cornmeal to add texture. I also substituted monk fruit sweetener for the granulated sugar. I doubled the recipe and it resulted in 20 small muffins.
Just finished making these and they are delicious! This is definitely a keeper. One more great recipe from you! Thank you.