Barbecue Cornbread Muffins

close up side view of single muffin on white plate with more in muffin pan in the background

4.74 from 42 votes

Barbecue Cornbread Muffins

Try these Barbecue Cornbread Muffins for a quick meal. Just 5 ingredients and 30 minutes are all that it takes to whip up these smoky, saucy, and filling savory muffins.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American

Keyword: barbecue cornbread muffins

Servings:

Calories: 463kcal

Author: LaKita Anderson

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!

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.

Nutrition