Try making these BBQ Cornbread Muffins for a quick meal or game day snack. Just 5 ingredients and 30 minutes are all it takes to whip up these smoky, saucy, and filling savory muffins.
If you love the combination of savory beef with cornbread, then be sure to try making a Sloppy Joe Cornbread Casserole. For other barbecue options, try making a batch of BBQ Chicken Sliders or some Oven Baked BBQ Chicken Thighs to share with your family.
Sooo…
I get asked often if I really make the recipes from my food blog and the answer to that is of course yes. But I do have a few of my favorites that I have been making for years and these Barbecue Cornbread Muffins are certainly a recipe that is on heavy rotation in my home.
At first, it may sound a little weird, but trust me when I say that it is the best combination of savory and sweet. It contains a slightly sweet cornbread muffin mix, topped with savory and smoky barbecue-flavored ground beef. Then it's taken to another level by being an individual muffin.
It's hearty, comforting, and especially perfect for those times when you need a meal in a hurry. Plus it's family-friendly and ready in minutes!
Let's get started!
BBQ Cornbread Ingredient Notes
This corn bread recipe is very flexible and extremely forgiving when it comes to the types of ingredients used. So be sure to select your personal favorite ingredients for each category, but I have listed the ones that I use to make this easy recipe.
- Ground Beef - Use any that you prefer, any will work with this recipe. I usually go with a lean ground beef option.
- Onion - Dice the onion into small even pieces. Try using a yellow or white onion for this recipe or select the pre-diced version to save time.
- Barbecue Sauce - Go with your favorite barbecue sauce or any that you have on hand. Try to select a smoky or spicy version since the corn muffin mix is slightly sweet for a great blend of sweet and savory. My favorite barbecue sauce is Stubb's.
- Corn Muffin Mix - For this ingredient, go with your favorite, but be sure to check the measurements as this recipe only requires 8.5 ounces. For this recipe, I chose to use Jiffy Corn Muffin Mix.
- Cheddar Cheese - Use a high-quality shredded cheddar cheese or any that you prefer. Try using a bulk block of cheese and shred it yourself using a box grater instead of the bagged version as it contains fewer ingredients and melts so much better.
See the recipe card below for exact ingredient quantities and instructions.
How to Make Savory Cornbread Muffins
Begin the recipe by preheating the oven to 350 degrees F. and lightly spraying a muffin pan with cooking spray. Set aside. In a large skillet over medium-high heat add the ground beef and diced onions. Cook until the meat has browned and then carefully drain off the fat.
Stir in the barbecue sauce until the beef mixture is evenly coated.
Next, prepare the corn muffin mix in a large bowl according to the instructions on the package. Keep in mind that depending on the cornmeal mix used, you may also need large eggs, milk, and oil.
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Pour about 2 tablespoons of the corn muffin batter into each individual muffin well.
Top the muffin mix with the barbecue beef mixture and place into the oven to bake for 15 minutes.
Carefully remove the muffins from the oven and top each with 1 tablespoon of the shredded cheddar cheese.
Bake for an additional 5 minutes to allow the cheese to melt. Allow the muffins to cool in the pan before removing them. Top with some additional cheese if you prefer and serve warm. Enjoy!
Recipe Tips
- Use any onion that you prefer, but try to dice it in evenly sized pieces. I find that any yellow or white onion works best.
- Try not to overmix the cornbread mix. Just stir it until it comes together, it is okay if it's still slightly lumpy.
- Use a standard size or jumbo size muffin pan. If using the standard size then you may end up with 8 to 9 muffins. If using the jumbo size (which I prefer), you should have 6 muffins.
- Try not to use too much meat mixture on top of the corn muffin mix in the muffin pan. It may weigh down the muffins and make them spread out instead of rising in the pan. If this happens, then you can still enjoy the flat-top muffins, but they will not look as pretty.
- You may have leftover meat mixture, but you should use all of the corn mix. Before serving simply top the muffins with the extra meat mixture.
- Do not overbake the muffins or they will be dry. Allow them to bake for 15 to 20 minutes, this should be enough time.
- When ready to reheat the muffins, try heating them in the air fryer for slightly crispy edges. You may also reheat in the microwave but the muffins will be soft.
Storage Tips
Storage. If you have any leftovers, then be sure to store them in an airtight container in the refrigerator for up to 3 days.
Reheating. Before serving, reheat the leftovers in the microwave to make them warm all the way through but soft. To make them slightly crispy again, reheat them in the air fryer instead for a few minutes.
Freezing. These muffins are best enjoyed shortly after they have been made and I don't recommend freezing them.
More Delicious Recipes You'll Love
- Southern Cornbread
- Honey Butter Cornbread
- Sloppy Joe Cornbread Casserole
- BBQ Chicken Sliders
- BBQ French Bread Pizza
- Sweet and Spicy Meatballs
- Easy Cornbread Dressing
- Sweet Potato Cornbread
Have any comments, questions, or other delicious ways to use these Barbecue Corn Muffins? Please share them in the comments below!
📖 Recipe
BBQ Cornbread Muffins
Equipment
- 1 Jumbo Muffin Pan
Ingredients
- 1 pound ground beef
- ¼ cup onion, diced
- ¾ cup barbecue sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 package (8.5 oz.) corn muffin mix
- ½ cup cheddar cheese, shredded
Instructions
- Preheat the oven to 350 degrees F. (*the Jiffy package states 400 degrees F. but please ignore that) and lightly spray a muffin pan with non-stick cooking spray or use muffin liners.
- In a large skillet over medium-high heat, add in the 1 pound of ground beef and ¼ cup of diced onions. Stir and cook until the meat has browned and then carefully drain off the excess fat if needed.
- Stir in the ¾ cup barbecue sauce until the beef mixture is evenly coated. Stir in the ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon garlic powder until combined. Turn off the heat and set the skillet aside.
- Prepare the 8.5 ounces of corn muffin mix according to the instructions on the package.
- Spoon in about 2 tablespoons of the corn muffin mixture into each individual muffin well.
- Top the muffin mixture with about 2 tablespoons of the barbecue beef mixture and place into the oven to bake for 15 minutes.
- Remove the muffins from the oven and top each with 1 tablespoon of the shredded cheddar cheese. Bake for an additional 5 minutes to allow the cheese to melt.
- Carefully remove from the oven and allow the muffins to cool in the pan for about 3 to 4 minutes before removing from the pan.
- Top with additional cheese if you prefer and serve warm. Enjoy!
Video
Notes
- Use any onion that you prefer, but try to dice in evenly sized pieces. I find that any yellow or white onion works best.
- Try not to overmix the cornbread mix. Just stir it until it comes together, it is okay if it is still slightly lumpy.
- Use a standard size or jumbo size muffin pan. If using the standard size then you may end up with 8 to 9 muffins. If using the jumbo size (which I prefer), you should have 6 muffins.
- Try not to use too much meat mixture on top of the corn muffin mix in the muffin pan. It may weigh down the muffins and make them spread out instead of rising in the pan. If this happens, then you can still enjoy the flat-top muffins, but they will not look as pretty.
- You will have leftover meat mixture but should use all of the corn mix. Before serving simply top the muffins with the extra meat mixture.
- Do not overbake the muffins or they will be dry. Allow them to bake for 15 to 20 minutes, this should be enough time. Bake at 350 degrees F. and not 400 degrees F. as the package states.
- When ready to reheat the muffins, try heating them in the air fryer for a slightly crispy texture. You may also reheat in the microwave but the muffins will be soft.
Original post date 09/29/2017. Updated 08/01/2022 and 08/12/2024.
Cathy says
Made this exactly as directed and it was a big hit. My son devoured three of the jumbo, so if you have a 20 year old bottomless pit like I do, you may need to make a few more.
Took no time at all, which is a weeknight plus, for sure.
I used a Texas style BBQ sauce. Personal taste.
LaKita says
Thank you so much Cathy! Happy to hear the muffins were a success 🙂
Jenny Rathsburg says
I have a question—if I do use the large muffin pan, how many tablespoons of the cornbread should I use in each cup?
LaKita says
Hi Jenny! Use about 2 full tablespoons of cornbread mixture. A large muffin pan is used in the photos.