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These are my go-to Cornbread Muffins! Soft and light, with a little savory kick from added Parmesan cheese, I love serving them as an easy Thanksgiving side or for dunking in chili.
I’ve made my fair share of dry, crumbly cornbread over the years, but these muffins always turn out soft and moist. The combination of olive oil, Greek yogurt, and finely ground cornmeal makes a big difference in texture.
My kids love anything with cheese, and honestly, so do I! Adding Parmesan gives these muffins a delicious savory flavor. The first batch I made disappeared in minutes! They’re great on their own as a snack, but I especially love serving them warm alongside a bowl of Texas Chili or my easy Beef Stew recipe.
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need for cornbread muffins. You’ll find the full quantities in the recipe card further down the post.
Fine cornmeal: For a nice fluffy texture, you really want to be using a finely ground cornmeal here. Coarse cornmeal can stay hard because it won’t absorb liquid as easily in the short bake time, leaving a gritty texture in the muffins.
All-purpose flour: I like to cut the cornmeal with flour, as it gives the muffins a much softer, cakier crumb. You can swap it for white whole wheat flour for added fiber, if you like.
Parmesan cheese: My new favorite addition to cornbread! It adds a subtle savory flavor which isn’t overly cheesy. Other finely grated hard cheese like Grana Padano or Pecorino will work well as substitutes. Otherwise you can use sharp cheddar for a more distinct cheese flavor. Just make sure you’re grating it yourself as pre-grated cheese can have a flat flavor and contains anti-caking agents which can mess with the batter.
Extra virgin olive oil: Keeps the muffins super soft and adds a fresh, slightly peppery note. Avocado oil or melted butter are good swaps here, too.
Greek yogurt: Keeps the batter thick while adding a good level of moisture to the muffins. I like to use full-fat yogurt for the most tender results, but low-fat works too. Sour cream is a great substitute.
Granulated sugar: I like to balance the savory taste with a small addition of granulated sugar. It doesn’t make the muffins sweet, but it just enhances the corn flavor, I find. Maple syrup or honey are both delicious alternatives.
Tips for the Best Cornbread Muffins
- I prefer baking cornbread in a well-greased muffin pan rather than using paper liners (though paper liners work, too!). By baking the batter directly in the pan, the edges get nicely caramelized and slightly crisp.
- Letting the batter rest for a few minutes after mixing gives the cornmeal a chance to hydrate, leading to a better rise and a softer texture.
- Once the wet and dry ingredients are combined, mix only until there are no thick streaks of flour remaining (a few small streaks or lumps are fine). This helps prevent over-mixing, which can lead to a tougher texture.
- Fill the wells in the pan 3/4 full to give the muffins good height without risking overflow.
- Cool the muffins in the pan for a few minutes before removing them to a wire rack. This lets the crumb ‘set,’ which will make them easier to lift out of the pan.
How to Make Cornbread Muffins
Before you start:
Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin pan with olive oil or line it with parchment muffin liners.
Mix the dry ingredients:
In a large bowl, whisk together the cornmeal, flour, Parmesan, baking powder, baking soda, salt, and sugar.
Mix the wet ingredients:
In a separate bowl, whisk the eggs and oil until smooth and creamy. Incorporate the milk, Greek yogurt, and apple cider vinegar. Whisk until well combined.
Combine the two:
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold everything together just until no large streaks of dry flour remain. Let the batter rest for 5 minutes.
Transfer to the pan:
Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full. Sprinkle the tops lightly with additional Parmesan and freshly cracked black pepper, if desired.
Bake and cool:
Bake for around 20 minutes, until the muffins are lightly golden around the edges and on top. A toothpick inserted into the center should come out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
What to Serve with Cornbread Muffins
- My favorite dishes to go with cornbread are my Turkey Pumpkin Chili and Instant Pot Chili, because the corn works so well with the spices.
- These are a great addition to BBQs alongside Grilled Chicken Skewers, Grilled Steak, and, of course, a side of Homemade Coleslaw.
- If you make these for dinner, any leftovers are perfect for an easy breakfast, served with Cottage Cheese Scrambled Eggs or Shakshuka.
- For a simple snack, my kids like to have them with Homemade Raspberry Jam or just a little honey and butter.
Recipe Notes
Storage: Store cooled muffins in an airtight container at room temperature for up to 5 days (although they’re best the day they’re made). They also freeze well for up to 3 months and can be thawed at room temperature for 20-30 minutes before eating.
Reheating: I like to warm cornbread either in the microwave for 10-20 seconds or by splitting it in half and toasting it in a skillet with a little oil or butter until warmed through.
Jalapeño-cheese: Add 2-3 tbsp finely diced pickled jalapeños for a spicy kick.
Add fresh herbs: Fold in some finely chopped chives, freshly picked thyme leaves, or finely chopped rosemary.
A smoky kick: Mix in 1 teaspoon of smoked paprika for a sweet, smoky flavor.
Extra corn flavor: Add 1/3 cup cooked sweetcorn (canned and drained or frozen) to the batter.
Questions I Get Asked a Lot
You can omit the sugar if you really want (or replace it with maple syrup/honey for a naturally sweetened version). I like to include just a little sugar, as it acts as a flavor enhancer.
You can bake the batter in a deep, greased 9-inch skillet instead. Bake as usual for 20-30 minutes until a toothpick inserted into the center comes out clean. It’s a good idea to pre-heat the skillet in the oven before greasing it and adding the batter as this will give the cornbread a crisp crust and help it bake quickly.
No, polenta is usually coarsely ground and won’t bake properly in the batter, leaving the muffins grainy.
Overbaking is one of the biggest reasons cornbread muffins turn out dry. Be sure to measure your ingredients correctly and avoid over-mixing the batter. The Greek yogurt and olive oil in this recipe also help keep the muffins moist.
Cornbread naturally has a slightly crumbly texture, but too much cornmeal, not enough moisture, or overbaking can make it fall apart. Be sure to use finely ground cornmeal and measure your ingredients carefully.
I recommend sticking with finely ground cornmeal for this recipe. Corn flour has a much finer texture and may change how the muffins turn out
More Corn Recipes
- Sweet Potato Cornbread
- Cornbread Stuffing
- Jalapeño Skillet Cornbread
- Corn Pudding Casserole
- Chicken Corn Soup
- Mexican Street Corn
- Copycat Chipotle Corn Salsa
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Easy Cornbread Muffins
Ingredients
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- ½ cup finely grated Parmesan cheese
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 tablespoons granulated sugar or raw cane sugar
- 2 large eggs, room temperature
- ⅓ cup extra-virgin olive oil
- ¾ cup whole milk, room temperature
- 2/3 cup plain full-fat Greek yogurt
- 1 teaspoon apple cider vinegar
Optional Topping
- 2 tablespoons finely grated Parmesan
- Freshly cracked black pepper
- A small drizzle of olive oil, for serving
Instructions
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin pan with olive oil or line it with parchment muffin liners.
- In a large bowl, whisk together the 1 cup fine yellow cornmeal, 1 cup all-purpose flour, ½ cup finely grated Parmesan cheese, 2 teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon fine sea salt, and 2 tablespoons granulated sugar or raw cane sugar.
- In a separate bowl, whisk the 2 large eggs and ⅓ cup extra-virgin olive oil until smooth and creamy.
- Incorporate the ¾ cup whole milk, 2/3 cup plain full-fat Greek yogurt, and 1 teaspoon apple cider vinegar. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients.
- Using a spatula, gently fold everything together just until no large streaks of dry flour remain. Don’t try to make the batter perfectly smooth. A few small lumps are completely fine.
- Let the batter rest for 5 minutes. This gives the cornmeal time to hydrate and helps create a softer, more tender crumb.
- Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Sprinkle the tops lightly with 2 tablespoons finely grated Parmesan and Freshly cracked black pepper, if desired.
- Bake for around 20 minutes, until the muffins are lightly golden around the edges and on top. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
- Serve warm or at room temperature, with A small drizzle of olive oil if desired.
Notes
- Use fine cornmeal: Finely ground yellow cornmeal gives these muffins a softer texture. Coarse cornmeal will make them more gritty.
- Room-temperature ingredients: Let the eggs, milk, and Greek yogurt come to room temperature so the batter mixes evenly.
- Don’t overmix: Stir the wet and dry ingredients just until combined. Overmixing can make the muffins dense.
- Use full-fat Greek yogurt: It adds moisture and helps keep the muffins soft and tender.
- Parmesan cheese: Finely grated Parmesan adds a delicious savory flavor. You can leave it out if you prefer a more traditional cornbread muffin.
- Don’t overbake: Remove the muffins when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Freeze cooled muffins in a freezer-safe container for up to 3 months. Thaw and warm before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were so delicious!
Thanks