Are you ready to indulge in a sweet and savory treat that’s perfect for any time of day? Look no further than the humble sweet cornbread muffin. These tender, moist, and flavorful treats are packed with the sweetness of corn and often infused with an array of delicious add-ins. From classic honey butter and maple glaze to spicy jalapeño and cheesy herb, we’ve gathered 20 mouthwatering recipes for you to try.
In this article, we’ll take a journey through the world of sweet cornbread muffins, exploring flavors and combinations that will satisfy your cravings and inspire your baking creativity. Whether you’re a seasoned baker or just starting out, these easy-to-make recipes are sure to become new favorites in your household. So grab your mixing bowl and let’s get started on this tasty adventure!
Honey Butter Sweet Cornbread Muffins
Sweet Cornbread Muffins with a hint of honey butter goodness! These moist and flavorful treats are perfect for breakfast, brunch, or as a snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup buttermilk
– 2 large eggs
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine butter, buttermilk, eggs, honey, and vanilla extract. Whisk until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Jalapeño Cheddar Sweet Cornbread Muffins
These Jalapeño Cheddar Sweet Cornbread Muffins are a delightful twist on traditional cornbread, with the added kick of jalapeños and the richness of cheddar cheese. Perfect for a breakfast or brunch treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup milk
– 2 large eggs
– 1 cup grated cheddar cheese
– 1-2 diced jalapeños (depending on desired heat level)
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. Add melted butter, milk, eggs, cheddar cheese, and diced jalapeños. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Serve warm with honey or maple syrup, if desired.
Maple Glazed Sweet Cornbread Muffins
These moist and flavorful muffins combine the warmth of cornbread with the sweetness of maple syrup, perfect for a breakfast or brunch treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup buttermilk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– 2 tablespoons pure maple syrup
– Fresh corn kernels for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together buttermilk, eggs, melted butter, and maple syrup.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Blueberry Lemon Sweet Cornbread Muffins
Brighten up your morning with these sweet and tangy muffins, bursting with fresh blueberries and a hint of lemon zest.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup buttermilk
– 1 cup fresh blueberries
– 1 tablespoon lemon zest
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, buttermilk, and lemon zest.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Cinnamon Sugar Sweet Cornbread Muffins
These tender and moist cornbread muffins are elevated by a crunchy cinnamon sugar topping, perfect for breakfast or brunch.
Ingredients:
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• Cinnamon sugar topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, and sugar.
3. In a large bowl, whisk together melted butter, eggs, buttermilk, baking powder, salt, and cinnamon.
4. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Top each muffin with a sprinkle of cinnamon sugar topping (see below).
7. Bake for 20-25 minutes or until golden brown.
Cinnamon Sugar Topping:
• Mix 2 tbsp granulated sugar and 1/4 tsp ground cinnamon in a small bowl.
Bacon and Chive Sweet Cornbread Muffins
Bacon and Chive Sweet Cornbread Muffins – A savory twist on classic cornbread, these muffins combine the sweetness of corn with the smokiness of bacon and the freshness of chives.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1 large egg
– 6 slices of cooked bacon, crumbled
– 2 tablespoons chopped fresh chives
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, crumbled bacon, chopped chives, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Pumpkin Spice Sweet Cornbread Muffins
Warm up with the flavors of fall in these moist and delicious pumpkin spice sweet cornbread muffins.
Ingredients:
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, pumpkin puree, heavy cream, vanilla extract, cinnamon, nutmeg, and ginger. Whisk until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Coconut Lime Sweet Cornbread Muffins
Brighten up your breakfast or brunch with these moist and flavorful cornbread muffins infused with the tropical flavors of coconut and lime.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/2 cup buttermilk
– 1 large egg
– 2 tablespoons melted butter
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut, buttermilk, egg, melted butter, lime juice, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Chocolate Chip Sweet Cornbread Muffins
These moist and flavorful muffins combine the classic comfort of cornbread with the richness of chocolate chips, making them perfect for breakfast or a snack.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup milk
– 1 large egg
– 1/2 cup melted unsalted butter
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a large bowl, combine sugar, milk, egg, melted butter, and vanilla extract. Stir until well combined.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Caramel Drizzle Sweet Cornbread Muffins
Elevate your breakfast or brunch game with these scrumptious Caramel Drizzle Sweet Cornbread Muffins, packed with the sweetness of caramel and the warmth of cornbread.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1 tablespoon vanilla extract
– Caramel drizzle (store-bought or homemade)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, and sugar.
3. In a large bowl, whisk together melted butter, egg, baking powder, and salt.
4. Add buttermilk and vanilla extract; whisk until smooth.
5. Gradually add dry ingredients to wet ingredients; stir until just combined.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
9. Drizzle with caramel and dust with confectioners’ sugar, if desired.
Cooking Time: 18-20 minutes
Rosemary Garlic Sweet Cornbread Muffins
Elevate your breakfast or snack game with these savory and sweet cornbread muffins infused with the aromatic flavors of rosemary and garlic.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup buttermilk
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped (about 2 tablespoons)
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, buttermilk, garlic, and rosemary until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Cheesy Herb Sweet Cornbread Muffins
Elevate your breakfast or snack game with these moist and flavorful muffins, packed with the sweetness of cornbread and the savory goodness of herbs.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 1 large egg
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– 1/2 cup grated cheddar cheese
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, buttermilk, egg, parsley, chives, and cheese. Stir until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined (do not overmix).
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Spicy Sriracha Sweet Cornbread Muffins
Elevate your breakfast or snack game with these sweet and spicy cornbread muffins infused with the bold flavor of Sriracha sauce.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup buttermilk
– 2 large eggs
– 1 tablespoon Sriracha sauce
– Honey or maple syrup for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, buttermilk, eggs, and Sriracha sauce.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
7. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 20-22 minutes
Apple Cinnamon Sweet Cornbread Muffins
A delicious twist on traditional cornbread, these moist and flavorful muffins are perfect for a sweet breakfast or brunch treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup milk
– 1/2 cup diced apples (about 1 medium apple)
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. Add melted butter, egg, milk, and diced apples to the dry ingredients. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
6. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-22 minutes
Peach Cobbler Sweet Cornbread Muffins
Savor the sweet warmth of summer with these moist and flavorful muffins, infused with the essence of peaches and a hint of cornbread.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup heavy cream
– 1/2 cup canned peaches in syrup, drained and chopped
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, heavy cream, peaches, and honey. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Orange Cranberry Sweet Cornbread Muffins
Brighten up your breakfast or brunch with these moist and flavorful muffins, infused with the sweetness of cornbread and the tanginess of orange and cranberries.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/4 cup honey
– 1/2 cup milk
– 1 large egg
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 tablespoon orange zest
– 2 tablespoons freshly squeezed orange juice
– 1/2 cup dried cranberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, and honey.
3. In a large bowl, whisk together milk, egg, salt, and baking powder.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in orange zest, orange juice, and cranberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Molasses Pecan Sweet Cornbread Muffins
Get ready to elevate your cornbread game with the addition of molasses and pecans! These sweet cornbread muffins are perfect for breakfast, brunch, or as a snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 cup buttermilk
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon molasses
– 1/4 cup chopped pecans
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, cornmeal, sugar, and baking powder.
3. In a separate bowl, whisk together melted butter, buttermilk, egg, and molasses.
4. Add wet ingredients to dry ingredients and stir until just combined. Fold in pecans.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Pineapple Upside-Down Sweet Cornbread Muffins
Pineapple Upside-Down Sweet Cornbread Muffins: A Twist on a Classic!
These moist and flavorful muffins combine the sweetness of pineapple with the warmth of cornbread, topped with a caramelized brown sugar and butter crust.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 1 large egg
– 1/2 cup pineapple juice
– 1/2 cup crushed pineapple
– Brown sugar and butter for topping
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, buttermilk, egg, and pineapple juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in crushed pineapple.
5. Divide batter evenly among muffin cups.
6. Combine brown sugar and melted butter for topping. Spoon a small amount on top of each muffin.
7. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Lemon Poppy Seed Sweet Cornbread Muffins
Brighten up your morning with these moist and flavorful muffins, infused with the warmth of sweet cornbread and the brightness of lemon zest.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 1/4 cup poppy seeds
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, buttermilk, egg, lemon juice, and lemon zest.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in poppy seeds.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Brown Sugar Glazed Sweet Cornbread Muffins
Elevate your breakfast or brunch game with these moist and flavorful cornbread muffins smothered in a rich brown sugar glaze. Perfect for a special occasion or just a cozy weekend treat.
Ingredients:
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup chopped fresh scallions (optional)
– Brown Sugar Glaze (see below)
Instructions:
1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, cornmeal, sugar, and baking powder in a large bowl.
3. In a separate bowl, whisk together melted butter, egg, and Greek yogurt.
4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
5. Fold in chopped scallions (if using).
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
8. Allow muffins to cool for 5 minutes before transferring to a wire rack.
Brown Sugar Glaze:
– 1/2 cup brown sugar
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
Whisk together until smooth. Drizzle over warm muffins and serve.
Cooking Time: 20-22 minutes
Leave a Reply