Cornbread Muffins are delicious with soups or chili.  They’re quick to make, so they’re a great accompaniment to a weeknight dinner.

During the winter, we have a lot of soups, chowders, stews, and chili.  These are meals that are not only easy to make, they’re also comforting and warming, making them perfect for the cold temperatures outside.

Along with our soups, we enjoy having fresh bread– you’ve got to have something to dunk in your soup, right?

Some of our favorite breads are Honey Oatmeal Bread, 4 ingredient Soda Bread, 4 ingredient Crusty Bread, Sweet Cornbread, and of course these Cornbread Muffins.

Our favorite recipes to serve with cornbread muffins are Classic Chili, Low Carb Chili, Santa Fe Chili, and Stew Meat Chili in the Instant Pot. I feel like cornbread goes really well with heartier soups like chili and stew.

How do you keep cornbread muffins from falling apart?

The secret to making a moist cornbread muffin that won’t fall apart is to keep from over mixing the batter. Whisk the wet ingredients well, but once you add the dry ingredients mix just enough to make a smooth batter.  When you over mix the batter, the resulting muffins will become crumbly.

Including oil in this recipe also helps keep these muffins moist.

Should cornbread muffin batter be thick or runny?

You want your cornbread muffin batter to be thick, but it should still be pourable. If your batter is too thick, add a little more milk.

What’s the best way to store cornbread muffins?

In order to help your muffins stay fresh, you’ll want to keep them in an airtight container. Left out without being covered, they’ll get stale, crusty, and hard very quickly.

A short, shallow container like this one will keep them moist much longer.

Just make sure that the muffins are fully cooled before putting them away.  If they’re still warm, they’ll create condensation inside of the container.

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