Cornbread muffins are easy, moist and fluffy! This corn muffins recipe is the best side dish and tastes like muffin mix…without the box.

Cornbread muffins

The only thing better than homemade cornbread is…homemade Corn Muffins! This corn muffin recipe is our family go-to that’s nostalgic for both of us. Alex and I grew up on Jiffy Corn muffin mix: that tantalizing bright blue box made the best side dish for soups, chili and all sorts of family dinners. Here’s our copycat recipe that takes all that’s great about the box mix…without the box! These muffins are moist and fluffy, with the ideal sweet savory flavor. And, they’re faster to make than cornbread, making them an ideal side dish for just about anything!

Cornbread muffins ingredients

Cornbread muffins are fast and easy to make: they take only 15 minutes once they hit the oven! This makes them a total go-to for us, especially as a side for soup. As a kid I was obsessed with Jiffy Corn muffin mix; in fact, my sister used to mix it up just so we could eat the batter (surprisingly delicious!). So here’s a spin on the box mix: there are a few new ingredients but same deliciously moist flavor:

  • Cornmeal: Use fine ground, though stone ground works too
  • All purpose flour: For gluten-free, gluten free flour
  • Sugar: Granulated, cane sugar or coconut sugar work
  • Baking powder, baking soda, and salt
  • Eggs
  • Greek yogurt: Greek yogurt is the secret to perfectly moist corn muffins!
  • Milk: Any type of dairy or non dairy works
  • Butter or neutral oil: Butter has a savory, rich flavor, or use an organic vegetable oil or grapeseed oil
Corn muffin recipe

Tips on baking this corn muffin recipe

This corn muffins recipe is so easy to make: simply mix the dries, mix in the wet ingredients, and bake! It’s pretty hard to mess up, actually! That said, here are a few notes on the process to scan before you make the cornbread muffins recipe:

  • The muffin cups will be very full. That’s what’s intended! It makes for nicely fluffy muffin tops.
  • Bake until the center springs back when you touch it. You can also do the toothpick test: a few crumbs clinging to the toothpick are ok.

How to store leftover corn muffins

Cornbread muffins hold up well with storage: like cornbread or any quick bread! If you can keep yourself from eating all of it at once, here’s what to know about corn muffin storage:

  • Room temperature: Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container for 5 days.
  • Refrigerator: We don’t recommend storing this corn muffins recipe refrigerated because they can become very dry. But if you must, it extends the shelf life to 1 week. Just make sure to bring the muffins to room temperature before enjoying.
  • Freezer: Cornbread muffins work well frozen too. Place in a freezer safe container and freeze for up to 2 months.
Corn muffins

Corn muffins variations

There are a few great easy add-ins to corn muffins to make interesting variations! Here are a few ideas:

  • Jalapeno cornbread muffins: Mix in 1 to 2 chopped jalapeno peppers to the batter before spooning into the muffin tins. Depending on your spice tolerance, you may want to remove the seeds when chopping the pepper.
  • Green onion corn muffins: Thinly slice ⅓ cup green onion tops and add to the batter.
  • Cheddar cornbread muffins: Add ½ cup shredded sharp cheddar cheese to the batter.
  • Chive corn muffins: Finely chop ¼ cup chives and add to the batter.
Cornbread muffins

Cornbread muffins make the perfect side dish for…

Once you’ve got your beautifully tender, moist cornbread muffins, how to serve them? There’s nothing that’s not better with corn muffins (in our opinion). Here are some of the best pairs for this recipe:

More cornbread recipes

Want to go with classic cornbread? We’ve got that too! Here are our favorite cornbread recipes:

This cornbread muffins recipe is…


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Cornbread muffins

Classic Cornbread Muffins

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x


This corn muffins recipe is easy, moist and fluffy! It’s the perfect side dish…and tastes just like your favorite boxed muffin mix.


  • 1 ½ cups yellow cornmeal
  • 1 cup all-purpose flour (or gluten-free flour)
  • ⅓ cup granulated sugar (or coconut sugar)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup Greek yogurt
  • 1 cup milk of choice
  • ¼ cup melted butter or neutral oil


  1. Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a tin.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt.
  3. In a separate bowl, whisk together the egg, Greek yogurt and milk. Melt the butter, then pour both the milk and butter (or oil) into the dry ingredients. Stir until just combined. Pour into the muffin cups (the cups will be very full).
  4. Bake about 15 to 17 minutes until the center has firmed up and is lightly golden, and a toothpick comes out clean. Allow to cool in the muffin tin for 5 minutes, then add to a baking rack. Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container at room temperature for about 5 days.
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Cornbread muffins, cornbread muffins recipe, corn muffins, corn muffins recipe

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. I grew up on the Jiffy boxed mix and these are remarkably similar and nearly as easy. I love being able to make them myself instead of the box mix. I make a full batch and serve some for dinner and then freeze the rest for an easy side for another meal. Thank you!

  2. These were unsuccessful for me. I made them for dinner guests to go along with a chili bar. While I appreciated the ease with which they came together, they had no flavor and went largely uneaten at my dinner.