18 Delicious Sweet Cornbread Muffins Recipes Irresistible

Just imagine pulling a batch of warm, golden sweet cornbread muffins out of the oven, their irresistible aroma filling your kitchen. Whether you’re craving a cozy comfort food fix or looking for the perfect side to round out your meal, these 18 delicious recipes promise to deliver. From classic to creative twists, there’s a muffin here to satisfy every taste. Let’s dive into the mouthwatering possibilities!

Honey Butter Sweet Cornbread Muffins

Delightfully sweet with a hint of savory, these honey butter sweet cornbread muffins are the perfect side to any meal or a cozy snack on their own. You’ll love how easy they are to whip up, filling your kitchen with a warm, inviting aroma.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup honey
• 1/4 cup unsalted butter, melted
• 1 large egg

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup honey, 1/4 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Zesty with a moist crumb and a golden crust, these muffins are a delightful treat. Serve them warm with a drizzle of extra honey or a smear of butter for an extra indulgent bite.

Maple Glazed Sweet Cornbread Muffins

Oh, you’re going to love these Maple Glazed Sweet Cornbread Muffins. They’re the perfect blend of sweet and savory, with a moist texture that’ll have you reaching for seconds.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1/4 cup maple syrup
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
7. While the muffins bake, whisk together 1/4 cup maple syrup and 2 tbsp melted unsalted butter in a small bowl.
8. As soon as the muffins come out of the oven, brush the tops generously with the maple glaze. Tip: The glaze soaks in better when the muffins are warm.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

These muffins are wonderfully moist with a crispy, sweet top from the maple glaze. Serve them warm with a dab of butter for an extra indulgent treat.

Jalapeño Cheddar Sweet Cornbread Muffins

Unbelievably easy to whip up, these Jalapeño Cheddar Sweet Cornbread Muffins are the perfect blend of spicy, cheesy, and sweet. You’ll love how they come together with just a few simple ingredients.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup shredded cheddar cheese
• 2 jalapeños, seeded and diced
• 1/2 cup sweet corn kernels

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins.
5. Fold in the cheddar cheese, diced jalapeños, and sweet corn kernels until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Tip: They’re easiest to remove when slightly cooled.

Best enjoyed warm, these muffins boast a moist interior with a slightly crispy edge. The jalapeños add a nice kick, balanced by the sweetness of the corn and the richness of the cheddar. Try serving them with a dollop of honey butter for an extra treat.

Blueberry Sweet Cornbread Muffins

Fancy a twist on classic cornbread? These blueberry sweet cornbread muffins are your answer. They’re easy, delicious, and perfect for any time of day.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, mix the milk, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins.
5. Gently fold in the blueberries. Tip: Tossing blueberries in a little flour helps prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 16 minutes.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Best enjoyed warm, these muffins boast a tender crumb and bursts of juicy blueberries. Try serving them with a dollop of honey butter for an extra treat.

Cinnamon Sugar Sweet Cornbread Muffins

Unbelievably easy and irresistibly tasty, these cinnamon sugar sweet cornbread muffins are your next go-to treat. You’ll love how they bring a cozy, sweet twist to the classic cornbread we all adore.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1/4 cup melted butter
• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
7. While the muffins bake, mix 1/4 cup granulated sugar and 1 tbsp ground cinnamon in a small bowl.
8. Once baked, let the muffins cool for 5 minutes, then brush the tops with 1/4 cup melted butter and dip them into the cinnamon sugar mixture. Tip: Do this while the muffins are still warm for the best adherence.

Just out of the oven, these muffins boast a tender crumb with a crispy, sugary top. Serve them warm with a dollop of honey butter for an extra indulgent touch.

Pumpkin Spice Sweet Cornbread Muffins

Kick off your fall baking with these Pumpkin Spice Sweet Cornbread Muffins. They’re the perfect blend of cozy pumpkin spice and sweet, tender cornbread, ideal for breakfast or a snack.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 1/3 cup melted unsalted butter
• 1 large egg
• 1 cup milk

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
3. In another bowl, mix 1/2 cup granulated sugar, 1 cup canned pumpkin puree, 1/3 cup melted unsalted butter, 1 large egg, and 1 cup milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: The tops should be lightly golden and spring back when touched.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re best enjoyed warm with a pat of butter.

Absolutely delightful, these muffins boast a moist crumb with a hint of pumpkin spice warmth. Serve them alongside a hot cup of coffee or crumble over vanilla ice cream for a dessert twist.

Bacon and Chive Sweet Cornbread Muffins

Vibrant flavors come together in these Bacon and Chive Sweet Cornbread Muffins, perfect for those who love a savory twist on a classic. You’ll find them irresistibly fluffy with just the right amount of sweetness.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 cup cooked bacon, chopped
• 1/4 cup fresh chives, chopped

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Gently fold in 1/2 cup cooked bacon and 1/4 cup fresh chives.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Unbelievably moist and packed with flavor, these muffins are a delightful mix of sweet and savory. Serve them warm with a drizzle of honey for an extra touch of sweetness or alongside a hearty soup for a comforting meal.

Brown Butter Sweet Cornbread Muffins

Just imagine biting into a warm, buttery muffin that’s perfectly sweet with a hint of caramel from the brown butter. These brown butter sweet cornbread muffins are the ultimate comfort food, easy to whip up for breakfast or as a side for your favorite chili.

Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 2 large eggs

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a golden brown and smells nutty, about 5 minutes. Tip: Watch closely to prevent burning.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
4. In another bowl, whisk the milk and eggs until combined. Slowly whisk in the brown butter.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Best enjoyed warm, these muffins have a tender crumb and a rich, nutty flavor from the brown butter. Serve them with a drizzle of honey or a smear of jam for an extra special treat.

Lemon Zest Sweet Cornbread Muffins

Hey, you know those days when you crave something sweet but not too heavy? These lemon zest sweet cornbread muffins hit the spot perfectly.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 2 tbsp lemon zest

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the muffins tough.
5. Fold in 2 tbsp lemon zest gently. Tip: For extra flavor, use the zest of an organic lemon.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep an eye on them after 15 minutes to avoid overbaking.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Delightfully moist with a tender crumb, these muffins have a bright lemon flavor that pairs wonderfully with the sweet cornbread. Serve them warm with a dab of honey butter for an extra special treat.

Coconut Sweet Cornbread Muffins

Mmm, imagine biting into a muffin that’s perfectly sweet, with a hint of coconut and the comforting taste of cornbread. You’re going to love these Coconut Sweet Cornbread Muffins, especially if you’re a fan of easy, flavorful baking.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup coconut milk
• 1/4 cup melted butter
• 1 large egg
• 1/2 cup sweet corn kernels
• 1/4 cup shredded coconut

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, mix the coconut milk, melted butter, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the muffins tender.
5. Gently fold in the sweet corn kernels and shredded coconut.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 18 minutes to avoid overbaking.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re best enjoyed warm, so don’t wait too long to dig in.

Perfectly moist with a delightful crunch from the corn and coconut, these muffins are a dream. Try serving them with a drizzle of honey for an extra touch of sweetness.

Chocolate Chip Sweet Cornbread Muffins

Mmm, imagine biting into a warm, buttery muffin that’s perfectly sweet with a hint of cornmeal texture and bursts of chocolate chips. You’re going to love how easy these Chocolate Chip Sweet Cornbread Muffins are to whip up, perfect for breakfast or a snack.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins.
5. Fold in 1/2 cup chocolate chips gently. Tip: Reserve a few chips to sprinkle on top for a prettier finish.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door too early to prevent sinking.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

You’ll adore the tender crumb and the way the chocolate chips melt into the sweet cornbread. Try serving these muffins with a drizzle of honey or a smear of butter for an extra indulgent treat.

Rosemary Garlic Sweet Cornbread Muffins

Let’s talk about a game-changer for your next barbecue or cozy night in. These rosemary garlic sweet cornbread muffins are the perfect blend of savory and sweet, with a fragrant herb kick that’ll have everyone asking for seconds.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup unsalted butter, melted
• 1 large egg
• 2 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins.
5. Fold in the chopped rosemary and minced garlic gently into the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Tip: They’re easiest to remove when slightly cooled.

You’ll love the crispy edges and tender crumb of these muffins, with the rosemary and garlic adding a savory depth that pairs wonderfully with the corn’s natural sweetness. Try serving them warm with a drizzle of honey for an extra touch of indulgence.

Apple Cinnamon Sweet Cornbread Muffins

Now, imagine biting into a muffin that perfectly blends the sweetness of apples with the warmth of cinnamon, all nestled in a tender cornbread base. You’re in for a treat with these Apple Cinnamon Sweet Cornbread Muffins, a delightful twist on a classic that’s sure to become a favorite.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup diced apples
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, vegetable oil, and egg until smooth. Tip: For extra fluffy muffins, ensure all wet ingredients are at room temperature before mixing.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Gently fold in the diced apples and ground cinnamon. Tip: Coating the apples in a little flour before adding them can prevent them from sinking to the bottom.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, these muffins boast a lovely contrast between the soft crumb and the juicy apple pieces. Serve them warm with a dab of butter or a drizzle of honey for an extra touch of sweetness.

Peach Cobbler Sweet Cornbread Muffins

Alright, you’re in for a treat with these Peach Cobbler Sweet Cornbread Muffins. Imagine the sweet, juicy flavors of peach cobbler meeting the comforting, crumbly texture of cornbread, all in a handy muffin form. Perfect for breakfast, brunch, or anytime you need a sweet pick-me-up.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 cup diced peaches, fresh or canned
• 1/4 cup brown sugar
• 1 tsp cinnamon

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, and egg until well combined. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
5. Gently fold in the diced peaches. Tip: If using canned peaches, drain them well to prevent the batter from becoming too wet.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the tops of the muffins.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These muffins strike the perfect balance between sweet and savory, with a moist interior and a slightly crispy top. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Caramel Drizzle Sweet Cornbread Muffins

Guess what? You’re about to make the most irresistible caramel drizzle sweet cornbread muffins that’ll have everyone asking for seconds. Perfect for breakfast or a sweet snack, these muffins are a game-changer.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 cup caramel sauce

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins.
5. Fill each muffin liner about 2/3 full with the batter.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep an eye on them after 15 minutes to avoid overbaking.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
8. Drizzle 1/2 cup caramel sauce over the cooled muffins. Tip: Warm the caramel slightly for easier drizzling.

These muffins strike the perfect balance between sweet and savory, with a moist crumb that’s downright addictive. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Pineapple Upside-Down Sweet Cornbread Muffins

Let’s mix things up with a twist on classic cornbread that’ll have everyone asking for seconds. These muffins combine the sweet, caramelized goodness of pineapple upside-down cake with the comforting texture of cornbread for a treat that’s perfect any time of day.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 1/4 cup unsalted butter
• 6 pineapple rings
• 6 maraschino cherries

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. In a small saucepan over medium heat, melt 1/4 cup butter and stir in brown sugar until dissolved. Pour 1 tbsp of this mixture into each muffin cup.
3. Place a pineapple ring and a cherry in the center of each muffin cup on top of the butter mixture.
4. In a large bowl, whisk together flour, cornmeal, granulated sugar, baking powder, and salt.
5. In another bowl, mix milk, melted butter, egg, and pineapple juice until combined.
6. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the muffins tender.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: The tops should be golden brown.
9. Let the muffins cool in the pan for 5 minutes, then invert onto a wire rack. Tip: Use a knife to loosen the edges if they stick.

Unbelievably moist and slightly tangy from the pineapple, these muffins are a delightful play on textures and flavors. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Smoked Gouda Sweet Cornbread Muffins

Ready to take your cornbread game to the next level? These smoked Gouda sweet cornbread muffins are the perfect blend of savory and sweet, with a smoky twist that’ll have everyone asking for seconds.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup sweet corn kernels
• 1 cup smoked Gouda cheese, grated

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins.
5. Fold in 1 cup sweet corn kernels and 1 cup smoked Gouda cheese until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Tip: They’re easiest to remove when slightly cooled.

You’ll love the contrast of the crispy edges and soft, cheesy centers. Try serving them warm with a drizzle of honey for an extra touch of sweetness.

Cherry Almond Sweet Cornbread Muffins

Ready to bake something that’ll make your kitchen smell like a dream? These cherry almond sweet cornbread muffins are the perfect mix of fruity, nutty, and just the right amount of sweet. You’re going to love how easy they are to whip up!

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 cup chopped cherries
• 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the muffins tough.
5. Gently fold in the chopped cherries and sliced almonds.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop makes this step mess-free.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep an eye on them after 15 minutes to avoid overbaking.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

You’ll notice these muffins have a delightful crumbly texture with bursts of juicy cherries and a slight crunch from the almonds. Try serving them warm with a dollop of honey butter for an extra special treat.

Summary

Sweet cornbread muffins are a delightful treat that brings comfort and joy to any table. Our roundup of 18 irresistible recipes offers something for everyone, from classic to creative twists. We hope you’ll try these delicious options, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy baking!