Hello little cornbread crumb muffins — you irresistible things!
These muffins are soft, fluffy and capture everything I love about classic cornbread, with a sweet, buttery crumble on top that makes them feel a bit like coffee cake. They’re simple, comforting and hard to stop eating.
The idea of cornmeal with a streusel isn’t new to me — I made a cornmeal crumble cake years ago and loved it — but turning that concept into individual muffins feels fresher and more fun. The crumble gives each bite a touch of sweetness and texture that complements the mildly sweet, slightly crumbly cornbread base.
It’s essentially cornbread meets coffee cake, and it works beautifully.
Cornbread isn’t always the first choice for holiday tables in my house — we often go with Parker House rolls or buttery cloverleaf rolls — but these muffins are an easy, make-ahead option if you want to put cornbread on the menu. They’re forgiving, so you can prepare them a day ahead and warm them right before serving.
My husband Eddie could eat cornbread every day — with butter or jelly — and I love them warm with a little butter or simply on their own to enjoy the cornmeal texture and flavor.
These muffins are also a great breakfast idea — tender, slightly crumbly and warmly spiced by the crumble — perfect alongside coffee.
Cornbread Crumb Muffins
Cornbread Crumb Muffins
12 muffins
15 mins
20 mins
35 mins
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup finely ground cornmeal
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 3/4 cup milk
- 1/2 cup unsalted butter, melted and slightly cooled
Crumb
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- Pinch cinnamon
- Pinch salt
- 1/4 cup unsalted butter, melted
- 3/4 cup all-purpose flour
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
- In a smaller bowl or measuring cup, whisk together the milk and eggs. Add the wet ingredients to the dry, then stir in the melted butter until just combined.
- Fill the muffin liners about 3/4 full with batter. Top each muffin with about a tablespoon of the crumble, gently pressing it into the batter.
- Bake 18 to 20 minutes, until the muffins are set on top. Cool slightly before serving.
- Note: these can be made a day ahead and warmed before serving.
Crumb
- Whisk together the brown sugar, sugar, cinnamon, salt and melted butter. Whisk until the sugar begins to dissolve, then stir in the flour with a wooden spoon until the mixture is crumb-like and dry. Sprinkle the crumb evenly over each muffin before baking.
Notes
These are perfect with a pat of butter — or right out of the tin for breakfast.
Perfect swoop of butter, too!