20 Minute Cornbread Muffins - Easy Recipe! (2024)

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These fluffy cornbread muffins come together in a jiffy and are one of my most requested recipes! Perfect for weeknight dinners and holiday meals alike, I make these at least once a week.

We all have recipes that we make over and over again. You know I mean – those recipes that just come out perfectly every time and that everyone devours. That’s these cornbread muffins. I make them at least once a week and they never last more than a day. My family members will each have two with dinner and then finish the rest up in the morning along with a side of scrambled eggs. And then, they’ll ask me to make more muffins.

I’m not complaining. These cornbread muffins are incredibly easy to make. The batter comes together in 5 minutes and they bake for only 15 minutes. The most time-consuming part of this recipe is waiting for your oven to heat up. That’s my kind of recipe – simple, quick, and delicious. These muffins are moist, tender, fluffy, and just begging to be slathered with a warm swath of butter.

This Cornbread Muffins Recipe is Flexible

I won’t go into too much detail on how to make these muffins – all of that info is in the recipe card below and this recipe is so easy it doesn’t need much elaboration. However, I did want to note how flexible some of the key ingredients are:

• Sour cream + milk: I usually use sour cream and milk to make these muffins. But, you could also use an equal amount of buttermilk, or you could use plain yogurt + milk. As long as the total amount is not more than 1 3/4 cups it will work! I do prefer sour cream or buttermilk because both of these ingredients will add a nice tang and a bit of tenderness to the muffins.
• Oil: I use olive oil because that is my favorite cooking oil. But you could also use vegetable oil or an equal amount of melted butter.

I love recipes with options, don’t you?

Serving Suggestions

Cornbread muffins go with so many things! Here are some suggestions:

• Serve them split and topped with butter, maple butter, honey or your favorite jam.
• For breakfast, these are marvelous with scrambled eggs, hash browns and crispy bacon.
• With steaming bowls of venison chili, butternut squash chili or sweet potato chili.
• If you’re in the mood for soup, they go well with Instant Pot chicken soup, tomato soup or white bean soup.
• These muffins are also amazing with Instant Pot pot roast. They’re perfect for soaking up the extra meat juices!

How to Store and Reheat Cornbread Muffins

• Counter: Let the muffins cool completely, then store them in an airtight container on the counter. They will keep for 3-4 days.
• Fridge: You can also place the container with the muffins in the fridge, in which case the muffins will last for up to 5 days.
• Freezer: Let them cool to room temperature, then wrap each cornbread muffin in saran wrap and place them in an airtight, freezer-safe container. They will keep in the freezer for up to 3 months. Defrost overnight in the fridge, for a few hours on the counter, in the microwave, or in the oven (see below).
• Reheating: You can zap a muffin in the microwave or warm it in an oven preheated to 350F. How long they need will depend on whether you have been storing them on the counter or in the fridge. For a muffin stored on the counter, I usually need 15 seconds in the microwave and about 5 minutes in the oven. You don’t have to reheat these though – they are just as delicious at room temp.

More Cornbread Recipes

• Cheddar Cornbread
• Sweet Buttermilk Cornbread