These Simple & Savory Cornbread Muffins are a golden, crumbly delight that pair perfectly with any meal. With a crisp exterior and a tender, moist interior, they strike the ideal balance of texture and flavor. Infused with a hint of sweetness and a savory edge, they’re versatile enough to complement chili, soups, or even stand alone as a snack. Ready in just 30 minutes of prep and 20 minutes of baking, they’re a quick yet impressive addition to your table.
Warm from the oven, these muffins release a comforting aroma that fills your kitchen with a cozy, inviting vibe. Their rich, buttery taste and subtle cornmeal crunch make them irresistible. Whether you’re hosting a gathering or enjoying a quiet dinner, these muffins bring a touch of homemade charm to every bite. Easy to make and even easier to love, they’re a recipe you’ll return to time and time again.
Simple & Savory Cornbread Muffins Ingredients
- 1 cup (8floz/225ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar)
- 4 tablespoons (2oz/57g) butter, melted
- ½ cup (4floz/115ml) honey (or substitute with maple syrup)
- 2 eggs
- ¾ cup (4.6oz/130g) corn kernels (fresh, frozen, or canned, drained)
- 4 slices cooked bacon, finely chopped
- 2 fresh medium jalapenos, seeded and diced (adjust for spice preference)
- 1 ¼ cup (6 ¼ oz/177g) all-purpose flour
- 1 cup (5oz/142g) medium grind yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ½ cup (4oz/115g) sugar
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) and line two muffin tins with 15 paper liners.
- In a large bowl, combine buttermilk, melted butter, honey, eggs, corn kernels, jalapenos, and bacon. Set aside.
- In another bowl, whisk together flour, cornmeal, salt, baking powder, baking soda, and sugar.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
- Let the batter sit for 15 minutes to allow the cornmeal to fully hydrate.
- Fill the muffin cups ¾ of the way up with the batter.
- Bake on the upper-middle rack at 425°F (220°C) for 10 minutes, or until the muffins rise and form domed tops.
- Reduce the oven temperature to 350°F (175°C) and bake for another 5-7 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before removing muffins from the pan.
- Serve warm and store leftovers in an airtight container in the refrigerator for up to 3 days.
Perfect Pairings: Serving Suggestions
These Simple & Savory Cornbread Muffins are incredibly versatile! Serve them warm alongside a bowl of chili, a hearty stew, or a fresh green salad for a comforting meal. They also make a fantastic breakfast or snack when paired with a pat of butter or a drizzle of honey. For a brunch twist, try them with scrambled eggs and avocado slices.
Storage & Reheating Tips
Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-7 minutes, or microwave for 15-20 seconds. For longer storage, freeze the muffins in a freezer-safe bag for up to 2 months—thaw at room temperature or reheat directly from frozen.
Recipe Variations to Try
Customize these muffins to suit your taste! Swap the jalapenos for diced bell peppers or green chilies for a milder flavor. For a vegetarian option, omit the bacon and add shredded cheddar cheese or a handful of chopped herbs like chives or parsley. If you prefer a sweeter muffin, increase the honey to ¾ cup and add a pinch of cinnamon.
Time-Saving Tips for Busy Cooks
To save time, prep your ingredients ahead of time—chop the bacon, jalapenos, and corn the night before. You can also mix the dry ingredients in advance and store them in a sealed container. If you’re short on buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Why Let the Batter Rest?
Letting the batter sit for 15 minutes before baking allows the cornmeal to fully hydrate, resulting in a tender, moist texture. This step is key to achieving the perfect crumb, so don’t skip it! Use this time to clean up or preheat your oven to ensure everything’s ready to go.
Simple & Savory Cornbread Muffins
Ingredients
- 1 cup buttermilk
- 4 tablespoons butter, melted
- ½ cup honey
- 2 eggs
- ¾ cup corn kernels
- 4 slices cooked bacon, finely chopped
- 2 fresh medium jalapenos, seeded and diced
- 1 ¼ cup all-purpose flour
- 1 cup medium grind yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ½ cup sugar
Instructions
- Preheat your oven to 425°F (220°C) and line two muffin tins with 15 paper liners.
- Combine buttermilk, melted butter, honey, eggs, corn kernels, jalapenos, and bacon in a bowl. Set aside.
- In another bowl, mix the flour, cornmeal, salt, baking powder, baking soda, and sugar.
- Combine the wet and dry ingredients until well mixed.
- Before proceeding, let the batter sit for 15 minutes to let the cornmeal fully hydrate.
- Fill the prepared muffin cups with the batter ¾ of the way up.
- Bake the muffins at 425°F (220°C) for 10 minutes on an upper-middle rack in your oven, until the muffins rise and have domed tops.
- Reduce the temperature to 350°F (175°C) and continue baking for another 5-7 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for about 10 minutes before removing muffins from the pan.
- These muffins are best enjoyed warm! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
