Warm, moist cornbread muffins fresh out of the oven are hard to beat, whether spread with butter or preserves and enjoyed at breakfast or accompanying a piping hot bowl of chili for dinner. Nearly everyone who makes cornbread regularly claims to have a "secret recipe" -- one that has been passed down in the family for generations, and makes the best cornbread around. Good cornbread muffins can be frozen and reheated, and will still taste scrumptious.
Thaw the muffins to room temperature, if they were frozen.
Preheat the oven to 350 degrees Fahrenheit.
Wrap the muffins in aluminum foil and place them in the oven for 10 to 15 minutes, or until they're warmed through.
Place the muffins on a microwave-safe plate and put it into in the microwave oven.
Microwave the muffins at 50 percent power for approximately 30 seconds per muffin.
Remove the muffins once they are warm. You may need to heat them a few seconds more to get them warm.
Add a pat of butter on top of each muffin when reheating them in the microwave oven to help prevent them from toughening.