15+ Irresistible Cornbread Muffins Recipes To Try This Season

Cornbread muffins are a versatile, comforting dish that can be enjoyed in countless ways.

Whether you’re looking for a savory bite to complement a meal or a slightly sweet treat for breakfast, these muffins offer endless possibilities.

From classic recipes to innovative twists with herbs, cheeses, or even bacon, cornbread muffins can be tailored to suit any palate.

In this collection of 15+ cornbread muffins recipes, you’ll find a wide range of flavors and ingredients to inspire your next batch of these delicious baked treats.

Perfect for any occasion, these recipes are sure to satisfy cravings and impress your family or guests.

Whether you prefer the traditional Southern-style cornbread muffins, crave something spicy like jalapeño cheddar muffins, or enjoy a sweet variation with maple syrup or sweet potatoes, this roundup has something for everyone.

Get ready to bake up a storm with these easy-to-make, mouthwatering cornbread muffin recipes that will elevate any meal from ordinary to extraordinary.

15+ Irresistible Cornbread Muffins Recipes To Try This Season

Cornbread muffins are a fantastic way to add flavor and texture to any meal, and with these 15+ recipes, you can explore a variety of creative takes on the classic muffin.

Whether you’re preparing them as a snack, a side dish, or a main feature, these muffins will never disappoint.

From sweet to savory, spicy to mild, and everything in between, this collection ensures you’ll have plenty of inspiration for your next baking adventure.

So, grab your ingredients, fire up your oven, and get ready to enjoy these satisfying, delicious cornbread muffins that will have everyone asking for seconds!

Classic Cornbread Muffins

Classic cornbread muffins are a timeless favorite, offering a slightly sweet, buttery, and crumbly texture that pairs beautifully with soups, chili, or as a standalone snack. These muffins are quick to whip up and perfect for any occasion, whether you’re serving them at a family dinner or packing them for a picnic.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 2 large eggs
• 1 tbsp honey (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk the milk, melted butter, eggs, and honey (if using).
4. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These classic cornbread muffins strike the perfect balance between sweet and savory. They’re simple yet flavorful, making them a versatile addition to any meal. Enjoy them warm with a pat of butter or as a complement to your favorite main dish.

Jalapeño Cheddar Cornbread Muffins

If you’re looking for cornbread muffins with a kick, jalapeño cheddar cornbread muffins are the way to go! These savory, cheesy muffins pack a punch with a hint of spice from the jalapeños and a rich flavor from the sharp cheddar cheese. Perfect for spicing up a BBQ, chili night, or even breakfast, these muffins are sure to be a hit.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 2 large eggs
• 1 cup shredded sharp cheddar cheese
• 1-2 jalapeños, seeded and diced
• 1/4 tsp cayenne pepper (optional for extra heat)

Instructions:

1. Preheat the oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper.
3. In another bowl, whisk the buttermilk, melted butter, and eggs.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the cheddar cheese and diced jalapeños.
6. Spoon the batter evenly into the muffin tin.
7. Bake for 15-18 minutes or until golden brown and a toothpick comes out clean.
8. Let the muffins cool slightly before serving.

These jalapeño cheddar cornbread muffins are a perfect blend of cheesy goodness and spicy warmth. They’re ideal for adding bold flavors to your meals and can be served with chili, BBQ, or as a zesty side to soups and salads. They’re also delicious on their own!

Maple Bacon Cornbread Muffins

Maple bacon cornbread muffins are a delightful twist on the classic, bringing together sweet and savory flavors in every bite. The maple syrup adds a touch of sweetness, while the crispy bacon lends a salty, smoky taste, making these muffins the ultimate comfort food. They’re perfect for brunch or as a special treat alongside dinner.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 2 large eggs
• 1/4 cup maple syrup
• 6 slices cooked bacon, crumbled

Instructions:

1. Preheat the oven to 400°F (200°C) and prepare a 12-cup muffin tin with liners or grease.
2. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, eggs, and maple syrup until combined.
4. Add the wet ingredients to the dry ingredients and stir just until moistened.
5. Gently fold in the crumbled bacon.
6. Spoon the batter into the muffin cups, filling them about 2/3 full.
7. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Maple bacon cornbread muffins bring an irresistible sweet-savory contrast that’s hard to beat. The combination of crispy bacon and sweet maple syrup elevates these muffins to new heights, making them a memorable addition to any meal. Serve them warm for an indulgent treat that’s sure to impress.

Honey Butter Cornbread Muffins

Honey butter cornbread muffins are a sweet and tender twist on the classic cornbread muffin. The honey adds a natural sweetness, while the addition of butter gives these muffins a rich, moist texture. Perfect for breakfast or as a side to your favorite comfort foods, these muffins are both flavorful and satisfying.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup melted butter
• 1/2 cup honey
• 2 large eggs
• 1 cup buttermilk

Instructions:

1. Preheat the oven to 400°F (200°C) and grease or line a 12-cup muffin tin.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the melted butter, honey, eggs, and buttermilk.
4. Slowly fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Fill the muffin cups about 2/3 full with the batter.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

These honey butter cornbread muffins are a delightful balance of sweetness and richness, making them perfect for a comforting side dish or a sweet snack. Enjoy them warm, slathered with extra butter or honey, for an indulgent treat that’s hard to resist.

Blueberry Cornbread Muffins

Blueberry cornbread muffins bring a fresh and fruity twist to traditional cornbread. The burst of juicy blueberries pairs wonderfully with the cornmeal’s texture, creating a muffin that’s light, moist, and perfect for breakfast or brunch. These muffins are a delicious and colorful way to start the day.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup melted butter
• 1 cup milk
• 2 large eggs
• 1 cup fresh or frozen blueberries (do not thaw if using frozen)

Instructions:

1. Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the melted butter, milk, and eggs until well combined.
4. Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.

Blueberry cornbread muffins are the perfect marriage of sweet, tart, and hearty. The juicy blueberries add a pop of color and flavor, making these muffins not only a treat for the taste buds but also visually appealing. Serve them warm for the best experience, and they’ll quickly become a family favorite.

Gluten-Free Cornbread Muffins

For those seeking a gluten-free option, these gluten-free cornbread muffins deliver all the flavor and texture of traditional cornbread without the gluten. Made with gluten-free flour, these muffins are light, fluffy, and perfect for those with dietary restrictions. They’re a great side dish for soups, stews, or even a savory snack.

Ingredients:

• 1 cup gluten-free yellow cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk or dairy-free milk alternative
• 1/4 cup melted butter or oil
• 2 large eggs
• 1 tbsp honey (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together the gluten-free cornmeal, gluten-free flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, melted butter, eggs, and honey (if using).
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fill the muffin cups about 2/3 full with the batter.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.

These gluten-free cornbread muffins provide all the taste and texture of traditional cornbread, without the gluten. Soft, fluffy, and slightly sweet, they’re an excellent choice for anyone following a gluten-free diet. Serve them alongside your favorite savory dishes for a meal that everyone can enjoy, regardless of dietary restrictions.

Savory Herb Cornbread Muffins

Savory herb cornbread muffins bring a fragrant, earthy twist to traditional cornbread. Infused with aromatic herbs like rosemary and thyme, these muffins are perfect for pairing with soups, stews, or roasted meats. The combination of herbs elevates the flavors, making these muffins a deliciously sophisticated addition to any meal.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp dried rosemary (or 2 tsp fresh, finely chopped)
• 1 tsp dried thyme (or 2 tsp fresh, finely chopped)
• 1 cup milk
• 1/4 cup melted butter
• 2 large eggs

Instructions:

1. Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, rosemary, and thyme.
3. In another bowl, whisk together the milk, melted butter, and eggs.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fill the muffin cups about 2/3 full with the batter.
6. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These savory herb cornbread muffins are a great way to elevate a classic cornbread recipe, adding depth and complexity with herbs. Perfect for serving with hearty dishes, these muffins provide a delicious balance of earthy and buttery flavors that complement a wide range of meals.

Cheddar and Green Onion Cornbread Muffins

Cheddar and green onion cornbread muffins are a savory delight, combining sharp cheddar cheese with the mild tang of green onions. These muffins are great for breakfast, lunch, or as a side dish for soups, chilis, or BBQ. The rich cheese flavor melds beautifully with the subtle bite of the green onions, making these muffins a perfect balance of hearty and fresh.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1 cup milk
• 1/4 cup melted butter
• 2 large eggs

Instructions:

1. Preheat the oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, melted butter, and eggs.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the shredded cheddar cheese and chopped green onions.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 15-20 minutes, or until golden brown and a toothpick comes out clean.
8. Allow the muffins to cool for a few minutes before serving.

Cheddar and green onion cornbread muffins are packed with savory flavors that make them irresistible. The combination of sharp cheddar and fresh green onions creates a rich, flavorful muffin that pairs beautifully with savory dishes or can be enjoyed on its own as a tasty snack.

Pumpkin Cornbread Muffins

Pumpkin cornbread muffins add a seasonal twist to traditional cornbread, blending the comforting flavors of fall with the hearty texture of cornmeal. These muffins are slightly sweet, with a hint of spice from cinnamon and nutmeg, making them perfect for autumn gatherings, holiday dinners, or a cozy treat any time of year.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup canned pumpkin puree
• 1/2 cup milk
• 1/4 cup melted butter
• 2 large eggs

Instructions:

1. Preheat the oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine the pumpkin puree, milk, melted butter, and eggs.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before serving.

These pumpkin cornbread muffins bring a delicious, seasonal flavor to the table. The subtle sweetness of pumpkin combined with warm spices makes these muffins a comforting treat for autumn. Serve them warm with butter for a perfect addition to any fall meal or holiday spread.

Cornbread Muffins with Bacon and Chives

Cornbread muffins with bacon and chives offer a savory, flavorful twist on the classic cornbread muffin. The crispy bacon bits add a smoky richness, while the fresh chives provide a subtle, onion-like flavor that balances out the savory elements. These muffins are ideal for breakfast, brunch, or as a side dish for hearty meals like soups and stews.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 2 large eggs
• 1/2 cup cooked bacon, crumbled
• 1/4 cup chopped fresh chives

Instructions:

1. Preheat your oven to 400°F (200°C) and grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk the milk, melted butter, and eggs until combined.
4. Stir the wet ingredients into the dry ingredients until just moistened.
5. Fold in the crumbled bacon and chopped chives.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 15-20 minutes, or until golden brown and a toothpick comes out clean.
8. Let the muffins cool slightly before serving.

These cornbread muffins with bacon and chives are a perfect combination of smoky, savory, and subtly sweet flavors. The crispy bacon adds a delightful crunch, while the chives bring a hint of freshness. Serve them warm as a tasty side or a standalone snack that everyone will love.

Sweet Potato Cornbread Muffins

Sweet potato cornbread muffins combine the earthy sweetness of mashed sweet potatoes with the hearty texture of cornmeal. These muffins are moist, tender, and slightly sweet, making them a great option for breakfast, brunch, or as a comforting side dish during fall and winter. They pair beautifully with honey butter or savory spreads.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup mashed cooked sweet potato
• 1/2 cup milk
• 1/4 cup melted butter
• 2 large eggs
• 1/2 tsp ground cinnamon (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, salt, and cinnamon (if using).
3. In another bowl, mix the mashed sweet potato, milk, melted butter, and eggs until smooth.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Spoon the batter into the muffin cups, filling them about 2/3 full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

These sweet potato cornbread muffins offer a delightful blend of sweet and savory flavors, making them a versatile treat for any meal. The sweet potato adds moisture and richness, while the cornmeal gives them a satisfying texture. They are perfect for autumn and winter gatherings, or whenever you want a cozy, wholesome muffin.

Buttermilk Cornbread Muffins

Buttermilk cornbread muffins are a classic southern favorite, known for their tender, moist texture and slightly tangy flavor. The buttermilk adds a subtle richness that makes these muffins perfect for pairing with savory dishes like chili, BBQ, or roasted meats. These muffins are soft, flavorful, and easy to make.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 2 large eggs
• 1 tbsp honey (optional for added sweetness)

Instructions:

1. Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the buttermilk, melted butter, eggs, and honey (if using).
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Bake for 15-20 minutes, or until golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before serving.

Buttermilk cornbread muffins are a perfect example of simple comfort food. The tanginess from the buttermilk complements the slight sweetness of the cornbread, creating a muffin that is soft and flavorful. These muffins are best served warm, either on their own or with a drizzle of honey or butter for extra richness.

Jalapeño Cheddar Cornbread Muffins

Jalapeño cheddar cornbread muffins offer a spicy, cheesy twist on classic cornbread. The heat from the jalapeños pairs beautifully with the sharp cheddar, creating a flavorful and savory muffin. These muffins are perfect for adding a kick to your meal, especially when served with chili, BBQ, or other hearty dishes.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup shredded sharp cheddar cheese
• 2-3 jalapeños, seeded and finely chopped
• 1 cup milk
• 1/4 cup melted butter
• 2 large eggs

Instructions:

1. Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, melted butter, and eggs.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Fold in the shredded cheddar cheese and chopped jalapeños.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

These jalapeño cheddar cornbread muffins pack a punch of flavor with just the right amount of spice and cheesy goodness. They are great for spicing up any meal and make a perfect side for soups, stews, or BBQ. Serve them warm to enjoy the melty cheddar and the kick from the jalapeños.

Maple Cornbread Muffins

Maple cornbread muffins bring a hint of sweetness and warmth to traditional cornbread. The maple syrup adds a rich, natural sweetness that complements the cornmeal’s hearty texture. These muffins are perfect for breakfast or as a sweet side dish for brunch, pairing wonderfully with butter or a drizzle of extra maple syrup.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup pure maple syrup
• 1/2 cup milk
• 1/4 cup melted butter
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, and salt.
3. In a separate bowl, mix the maple syrup, milk, melted butter, eggs, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until just mixed.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before serving.

Maple cornbread muffins are a deliciously sweet take on classic cornbread. The maple syrup gives these muffins a rich flavor, making them perfect for pairing with breakfast dishes like scrambled eggs or serving alongside brunch favorites. Their light sweetness makes them an ideal treat for any time of day.

Cornbread Muffins with Whole Kernels

Cornbread muffins with whole kernels add an extra layer of texture and flavor to the classic recipe. The addition of whole corn kernels gives these muffins a slight sweetness and a delightful bite. Perfect for serving alongside savory dishes, these muffins are hearty, flavorful, and a crowd-pleaser for any occasion.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup whole corn kernels (fresh, frozen, or canned)
• 1 cup milk
• 1/4 cup melted butter
• 2 large eggs

Instructions:

1. Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, melted butter, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the whole corn kernels.
6. Fill the muffin cups about 2/3 full with the batter.
7. Bake for 15-20 minutes, or until golden brown and a toothpick comes out clean.
8. Let the muffins cool slightly before serving.

These cornbread muffins with whole kernels bring a delightful texture and extra flavor with the addition of corn kernels. The slight sweetness and satisfying bite from the kernels make these muffins a perfect side for any savory meal, or a tasty snack on their own. Serve them warm for the best experience, and they’ll quickly become a favorite at any gathering.

Note: More recipes are coming soon!