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
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.
Tracy says
My kids LOVED these! So glad to have stumbled upon this recipe to use a cornbread mix I'd found in the pantry. Such a fun recipe, will definitely make again!
LaKita says
Thank you Tracy!! Happy to hear your kids enjoyed the recipe!
Hayley Dhanecha says
Love the fact that this recipe is 5 ingredients! Your tutorial is super helpful and led to perfect results!
LaKita says
Thank you Hayley, we love a easy and helpful recipe here 🙂
Jamie says
This is such a great idea combining bbq with cornbread! It was so flavorful and a huge hit at dinner. Thank you!
LaKita says
Thanks Jamie, it is a pretty great combination 🙂
DEbbie says
These Barbecue Cornbread Muffins were so yummy , my whole family loved these. This were simple and so good. Thanks for a great recipe.
LaKita says
Thank you so much Debbie!!!
Jenny says
Please move to the front of the class. I love this barbecue cornbread muffin recipe. Who needs protein (grin)? Thanks for sharing!
LaKita says
Thank you so much Jenny!! That makes me so happy to hear 🙂
Andrea says
This is the first time I've had BBQ corn muffins. They are great! Thank you.
LaKita says
Thank you Andrea, happy to hear you enjoyed the muffin recipe!
Tristin says
These barbecue muffins were the star of the show! No one really cared about the rest of the food, just the muffins, lol!
LaKita says
Thank you so much Tristin, that is great to hear!
Megan says
these are so awesome! I would never have thought to make them with beef and barbecue sauce.
LaKita says
Thank you Megan, it's a great unlikely combination!
Amanda Mason says
These were so fantastic!! I mean so good! What a great recipe! Loved every bite and these were really easy to make! Great recipe!
LaKita says
Thank you so much Amanda, definitely easy to make!
veenaazmanov says
This is definitely unique and a perfect Breakfast dish. Looks moist and tempting and delicious for sure. Weekend Breakfast special for my loved ones.
LaKita says
Thank you, never thought to have these for breakfast but a great lunch or dinner option for sure!
Amy Liu Dong says
This muffin recipe looks yummy! I love the unique concept of this recipe, it's just so innovative. Loved it!
LaKita says
Thank you so much Amy!
Heather says
These are a hit with my teen! Making this for the second time in two weeks tonight. I use a honey cornbread mix that we like.
LaKita says
Awesome! So glad to hear and honey cornbread sounds delicious!
Sunny D says
In the words of my 10-year old: "These look kind of odd and the idea sounds strange, but they're really, really good!" Everyone in my family loved these -- even the five year old picky eater. Thanks!
LaKita says
I'm so happy to hear that!!!!
Kelly Hodgins says
I made this tonight, and my kids and I loved it! I served it with a pickle and cottage cheese. Thanks for the recipe!
LaKita says
Thank you Kelly! Glad it was a hit with you and your family!
Shannon Holand says
I was pleasantly surprised how much I loved these muffins! I'm not big on bbq sauce but thought I would give them a try. I didn't have a cornbread mix so I mixed up 1/2 batch of my own recipe which is a lot more work but it was so worth it. With the onion, red pepper, jalapeno, cream corn, a touch of sugar and sour cream they were so flavourful. I will find cornbread muffin mix to have on hand when I want to make this the quick way just so I can compare. Wondering if you can recommend the best way to reheat these as the microwave took away the crispness of the cornbread.
LaKita says
Hi Shannon, Glad you enjoyed them! Love hearing about your changes. Reheating will not keep the crispness unfortunately.
Nancy says
Try reheating in an AIR FRYER to keep them crisp, and not microwave soggy/tough.
LaKita says
Great idea!! Thank you for sharing!!
Heather says
Love reheating in the airfryer it’s perfect for all sorts of creations
LaKita says
Thank you Heather! I agree, the air fryer is so perfect for all sorts of food items 🙂
Elysa says
The directions on the muffin box said 400° but i followed the recipe. It didn't cook fully. I added about 4 extra minutes and it was fine. And absolutely fabulous!
(Update from last review. please disregard it.)
LaKita says
Hi Elysa! Thank you. I will be sure to update the recipe to note the difference.
Akaleistar says
Yummy! Those muffins look like a bite sized meal 🙂
LaKita says
Thank you...they really are 🙂
Sonya says
These cornbread muffins look delicious!!! 🙂
Your son looks a lot like you.
I'm happy to hear that you have so many exciting things in the works. Photographing a cookbook sounds really exciting and I know it will be beautiful because your pictures are always gorgeous.
LaKita says
Aww...Thank you so much Sonya! We get that a lot 🙂
Tamara says
This is so creative. I remember last year my mother-in-law made cornbread that was a bit spicy and with cheese, and I thought, "Wow, that's one way to up it." I love the upgrades and making meals out of cornbread. YUM.
LaKita says
Thank you! Spicy and cheesy cornbread sounds like my kind of recipe 🙂
Janet Weisbrod says
love this...I double it and bake it in a 9× 13 pan.
LaKita says
Glad you enjoyed it, love that you made it in a 9x13 inch pan!!!
Damian says
What's a good side dish for this?
LaKita says
Really any that you prefer. Try pairing it with a side salad, green beans or some potato salad and baked beans. Hope this helps!
Mary says
I like pretty much any recipe that has 5 ingredients, that means I can't mess it up... hopefully lol. I'm happy you found a mastermind group. Working for yourself is very hard, I have my ups and downs, my good days and bad, but having a good support group is always beneficial to entrepreneurs like us! I'm very proud of my friend, if you ever need someone to talk too I'm also here. I'll be in the look out for mid-day munchines.
LaKita says
Thank you!! That is so true...having support as a solopreneur is so important. It can get pretty lonely around here.