These cornbread muffins from The Pioneer Woman are, without a doubt, the moistest cornbread muffins you will ever taste. When they come out of the oven, they are moist and soft, and their savory and sweet flavors are well-balanced.

Why You’ll Love This Recipe

Not only are these finest moist cornbread muffins very moist and delicate, but they also strike the ideal balance between sweet and savory flavors. I spent a lot of time making sure that this recipe had the right quantity of sugar to go along with the cornmeal and create a flavor that was well-rounded. You may add some honey to these muffins if you want a sweeter treat, or you can enjoy them with butter for a more savory delight!
I am all about simplifying mouthwatering meals as much as is humanly feasible. These muffins may be prepared in a matter of minutes, which is a huge relief. You only need to combine all of the ingredients and put them in the oven. In fewer than thirty minutes, you can have these as a side dish to go along with any dinner!
Since cornbread is often baked in a loaf pan rather than a muffin tin, the process of slicing it into separate pieces may be rather messy and lead to crumbs flying everywhere! Therefore, making cornmeal muffins in a pan designed specifically for that purpose is far more time and labor efficient. There will be no messes caused by chopping, and everyone will have their own!

Pioneer Woman Cornbread Muffins Ingredients

Flour. These muffins require the use of all-purpose flour in order to properly form their foundation and structure.
Cornmeal. Cornmeal is what gives traditional cornbread its distinctive flavor and texture.
Sugar. Sugar is essential in order to get a caramelized crust on the outside of the muffins and to complement the corn.
Baking Powder. Baking powder will be responsible for giving these cornbread muffins their lovely raised dome appearance.
Butter. The muffins may be made softer by using butter that has been melted.
Oil. Oil is used to provide a greater sense of moistness.
Milk. You are free to use the milk of your choice here. Either whole milk or 2% would be an excellent choice!
Eggs. Eggs are used in the recipe in order to strengthen the muffins and provide additional volume.
Honey & Butter. Honey and butter make an excellent topping when combined in the right proportions.

What Causes A Muffin To Be Light And Fluffy?

Making sure that your egg, milk, and butter are at room temperature is essential if you want to achieve a fluffy texture with your cornmeal muffins. When the ingredients are at room temperature, the batter is able to mix together quickly and without any lumps. If you mix the mixture for the muffins for too long, you will knock out any air pockets and the muffins will turn thick.

How To Make Pioneer Woman Cornbread Muffins

Prepare Corn Bread Muffins

Preheat the oven to 350°F and lightly oil a muffin pan.
Mix together the flour, cornmeal, sugar, baking powder, and salt in a large basin using a whisk.
Combine the butter, oil, milk, and eggs in a bowl of medium size and stir well.
Mix the wet and dry ingredients together until they are almost completely incorporated.
Fill the cavities of the muffin tray only halfway to two-thirds filled. Bake for 11 to 13 minutes, until brown and a toothpick inserted in the center, comes out clean or with only a few crumbs remaining (no wet batter).
Wait approximately 5 minutes for the muffins to cool before carefully removing them from the pan.

Prepare Honey Butter

Honey and butter should be mixed together with an electric hand mixer for two minutes until the mixture becomes light and creamy. Serve alongside warm corn muffins.

What To Serve With Cornbread Muffins?

Pan-Fried Okra
Baked Beans
Mashed Potatoes
Sweet Potato Casserole
Creamed Greens
Roasted Vegetables
Creamy Coleslaw

Why Do My Muffins Have Such A Crumbly Texture?

Cornmeal is what gives cornbread muffins their signature flavor and brilliant yellow color, but using too much of it might cause the muffins to be crumbly. Cornmeal and flour are combined in just the right proportions here. Make sure you have the measurements right for the dry ingredients.

How To Store Cornbread Muffins?

In The Fridge. Whether you are making these cornbread muffins ahead of time or you somehow end up with leftovers, make sure that they have cooled to room temperature before transferring them to an airtight container and storing them in the refrigerator for up to two days.
In The Freezer. After the cornbread muffins have cooled, individually wrap them in plastic wrap and place them in a bag that is appropriate for the freezer. You may store baked cornbread muffins for up to three months. Remove them from the freezer as required, defrost them in the refrigerator overnight, and then reheat them in the microwave.
To Reheat. Unwrapped cornbread muffins should be placed on a plate, napkin, or paper towel that is safe for the microwave before placing them in the oven. Heat each muffin in the microwave for about 30 seconds at high power. Cornbread muffins that have been covered in foil should be heated in a standard oven at 350 degrees Fahrenheit for 10 to 15 minutes, depending on the size of the muffins.

Top Tips for Delicious Cornbread Muffins

For this recipe, you will want to be sure to use cornmeal rather than corn flour or masa harina. Cornmeal provides the muffins with the ideal gritty consistency that they require.
If you want your cornbread muffins to have more of a savory flavor, chopped jalapenos or green chilies are a great addition to your muffin batter.
After you have added the wet components to the dry ingredients, be careful not to overmix the mixture! Because of this, the muffin can wind up being tough rather than delicate.
You can keep your cornbread muffins at room temperature for up to three days if you store them in an airtight container. You may also store them in the refrigerator for up to one week or in the freezer for up to three months, provided that each one is separately wrapped.
The proportion of flour to cornmeal in these cornbread muffins is what gives them exceptional moistness and tenderness. Make sure you measure out the flour and cornmeal correctly, as muffins made with an excessive amount of cornmeal have a tendency to become dry and crumbly.

Pioneer Woman Cornbread Muffins

Erin Table for Seven

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Course Dessert, Side Dish

Cuisine American

Servings

Calories 373 kcal

Ingredients

2 cups flour
1 cup cornmeal
1 cup sugar
1 ½ tablespoons baking powder
1 teaspoon salt
½ cup (8 tablespoons) butter melted
½ cup oil
1 ¼ cups milk
3 large eggs
honey and extra butter for serving optional

Honey Butter

8 tablespoons butter at room temperature
1 tablespoon honey

Instructions

Prepare Corn Bread Muffins

Preheat the oven to 350°F and lightly oil a muffin pan.
Mix together the flour, cornmeal, sugar, baking powder, and salt in a large basin using a whisk.
Combine the butter, oil, milk, and eggs in a bowl of medium size and stir well.
Mix the wet and dry ingredients together until they are almost completely incorporated.
Fill the cavities of the muffin tray only halfway to two-thirds filled.
Bake for 11 to 13 minutes, until brown and a toothpick inserted in the center, comes out clean or with only a few crumbs remaining (no wet batter).
Wait approximately 5 minutes for the muffins to cool before carefully removing them from the pan.

Prepare Honey Butter

Honey and butter should be mixed together with an electric hand mixer for two minutes until the mixture becomes light and creamy.
Serve alongside warm corn muffins.

Notes

For this recipe, you will want to be sure to use cornmeal rather than corn flour or masa harina. Cornmeal provides the muffins with the ideal gritty consistency that they require.
If you want your cornbread muffins to have more of a savory flavor, chopped jalapenos or green chilies are a great addition to your muffin batter.
After you have added the wet components to the dry ingredients, be careful not to overmix the mixture! Because of this, the muffin can wind up being tough rather than delicate.
You can keep your cornbread muffins at room temperature for up to three days if you store them in an airtight container. You may also store them in the refrigerator for up to one week or in the freezer for up to three months, provided that each one is separately wrapped.
The proportion of flour to cornmeal in these cornbread muffins is what gives them their exceptional moistness and tenderness. Make sure you measure out the flour and cornmeal correctly, as muffins made with an excessive amount of cornmeal have a tendency to become dry and crumbly.

Nutrition

Calories: 373kcalCarbohydrates: 44gProtein: 6gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 64mgSodium: 440mgPotassium: 121mgFiber: 2gSugar: 18gVitamin A: 337IUCalcium: 132mgIron: 2mg

Tried this recipe?Let us know how it was!