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These sweet, buttermilk cornbread muffins are super easy to make and super tasty too. It doesn’t get any easier than this!

A person holding a cornbread muffin.

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!

  • 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.

  • 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.

  • 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!

A half of a cornbread muffin with a pat of butter.

If you like this recipe, you may be interested in these other delicious bread side dish recipes:

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.

A towel lined basked filled with cornbread muffins.
Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too. It doesn’t get any easier!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
  • 1/2 cup salted butter melted
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon table salt
Instructions
  • Preheat the oven to 375 degrees. Grease a muffin tin or line it with cupcake liners.
  • In a medium-sized bowl combine the melted butter with the sugar. Beat in the eggs until well blended.
  • Add in the baking soda and then slowly pour in the buttermilk while you stir.
  • Add in the cornmeal, flour, and salt and stir until well combined. Pour batter into the prepared muffin tin.
  • Bake in the 375 degree oven for about 20 minutes, until the tops start to brown.
Notes

Nutrition

Serving: 1muffin | Calories: 223kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 242mg | Potassium: 93mg | Fiber: 2g | Sugar: 12g | Vitamin A: 309IU | Calcium: 32mg | Iron: 1mg
Course: Side
Cuisine: American
Keyword: Corn Bread Muffins
A stack of cornbread muffins.
Prep Time 5 minutes
Total Time 5 minutes
Ingredients
  • 1/2 cup butter 1 stick
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • zest of half an orange
  • juice of half an orange
  • 1 pinch cayenne pepper
Instructions
  • Combine all ingredients in a small mixing bowl. Use a hand mixer to whip the ingredients until well combined.
Notes
A towel lined basked filled with cornbread muffins.
Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too. It doesn't get any easier!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
  • 1/2 cup salted butter melted
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon table salt
Instructions
  • Preheat the oven to 375 degrees. Grease a muffin tin or line it with cupcake liners.
  • In a medium-sized bowl combine the melted butter with the sugar. Beat in the eggs until well blended.
  • Add in the baking soda and then slowly pour in the buttermilk while you stir.
  • Add in the cornmeal, flour, and salt and stir until well combined. Pour batter into the prepared muffin tin.
  • Bake in the 375 degree oven for about 20 minutes, until the tops start to brown.
Notes

Nutrition

Serving: 1muffin | Calories: 223kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 242mg | Potassium: 93mg | Fiber: 2g | Sugar: 12g | Vitamin A: 309IU | Calcium: 32mg | Iron: 1mg
Course: Side
Cuisine: American
Keyword: Corn Bread Muffins
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Jo-Ellen Ames
May 9, 2020 6:20 am

5 stars
I make this all the time. I use only 1/3 C sugar and they’re delicious.
When someone new moves onto our street, I leave a few muffins and a small jar of honey on their doorstep.
Yum

Jen
July 15, 2020 9:45 am
Reply to  Jo-Ellen Ames

I used the full sugar In the recipe and they were a little to sweet according to my family. so I think I’ll try it with 1/3 c sugar next time like you did

February 2, 2021 8:07 pm

I’ve made these corn muffins many times and they’re always delicious. I found that I like to put the batter into a greased muffin tin instead of using liners because the lightly browned edges make it taste so good. I usually serve them hot with barbecue ribs for dinner and freeze the rest for later. They are great for breakfast or a snack too. Thank you!

Cidalia America
February 4, 2021 12:23 pm
Reply to  Susan Dubose

Susan, can I ask how you freeze them? Do you wrap them individually? I just made these yesterday for the first time and they were delicious.. making more tonight!

February 2, 2021 11:55 am

I love pinto beans and corn muffins, and I really can’t wait to make your recipe for corn muffins. Thank you for sharing your recipe and I look forward to seeing more thank you. Joanne

Shari Mannering
February 25, 2020 11:00 pm

Rachel, these are the corn muffins the world has been waiting for! I’m not kidding! I make a black bean chili to die for, however I’ve never served anything with it. No biscuits, no cornbread, no nuthin. Our family simply never had a go to recipe. Rachel, thanks to you, our family has THE go to recipe! Now the corn muffins take center stage, and my famous black chili, is now the side. I just made a batch, for the second day in a row! Your corn muffin recipe, has changed the trajectory of our lives, i can’t wait to… Read more »

Shari Mannering
February 25, 2020 11:53 pm

Oh MYLANTA! I forgot to tell you I used buttermilk powder, as directed on the carton. I keep it on hand in the refrigerator, so I never have to waste any unused buttermilk. Thanks again!

Sharon Chiotti
March 8, 2021 8:26 am

Hi Shari. Would you mind sharing your chili recipe? It sounds delicious!

Serena J Simi
May 16, 2017 2:19 pm

5 stars
Made, with very few small adjustments. 1- mixed nearly all the (plain) milk, less a Tablespoon I replaced with vinegar, and soaked the cornmeal in that for about 5 minutes. and 2- reduced the sugar. They were picture perfect, but still a little sweet. When I try again, I will go with the 1/4 cup recommended by another poster. But awesome, simple, delicious and they stay moist and yummy overnight.

Karolina Snyder
November 30, 2020 3:00 pm

These are excellent! Made them already many times. Thank you for a great recipe.

Anna & John Emms
March 5, 2021 11:40 am

5 stars
Awesome muffins, loved by everyone in the family.

Ruth
February 2, 2021 12:53 pm

5 stars
Look amazing 🤩

Karolina Snyder
November 3, 2020 1:42 pm

5 stars
These cornmeal muffins are delicious! I was searching for a long time for a perfect recipe and I found one! Thank you so much! I love your videos and you are an excellent cook and baker!

Cindy wolfe
July 12, 2020 10:56 am

5 stars
I just made these and my husband loves them! Thanks you never disappoint!

Maria Zucaro
February 9, 2019 12:25 pm

5 stars
Just eating one of these muffins fresh out of the oven and they are so delicious!!! Sweet, but not too sweet. Moist, but not too moist. Just perfect!!! I’m going to have another one with honey butter!! Thank you for the recipe!!!

Marlene
September 25, 2017 7:21 pm

5 stars
im an Oklahoma girl and love my cornbread
This was an excellent recipe. i recently bought a doughnut hole machine/cake pop machine
i used one medium scoop and cooked them 5 minutes.
Delicious

joanie johnson
March 29, 2017 9:14 am

Just finished breakfast having your amazing buttermilk muffins. I served them with Amish roll butter and honey and the only change I made was to use 1/2 cup sugar. Thank you for this wonderful recipe.

Madelyn
August 22, 2016 8:10 pm

Delicious! Family loved these muffins. Everyone thought there was honey. Maybe will try using honey next time just to see…

Anonymous
June 29, 2015 10:43 pm

These were the best corn muffins my husband and I ever ate! I did however add three eggs instead of two, and I used organic cornmeal as it has better texture than the regular supermarket type. I soaked the cornmeal with the buttermilk while I gathered my other ingredients. My husband likes the jumbo muffins, so I used my large scoop and was able to make 5 jumbo muffins in my silicone muffin cups and baked them for 25 mins at 350 (convection). My husband can't wait for me to make them again! Thanks for a great recipe.

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