Honey cornbread muffins are soft cornbread muffins that have a hint of honey. These easy, homemade cornbread muffins take less than 30 minutes to make.
Honey cornbread muffins are moist, lightly sweet cornbread muffins. They make a great side for everything from chili to soup to red beans and rice.
The cornbread muffins are quick and easy to whip up. They take less than 30 minutes to make.
Give this easy honey cornbread muffin recipe a try, and you may never want to make boxed cornbread muffins again!
Ingredient notes and substitutions
- Flour: Weighing the flour is the most accurate way to measure it (click on “metric” just above the ingredients for the weights). To properly measure the flour, sift or stir to break it up, lightly spoon into the measuring cup, and level. Do not pack the flour.
- Cornmeal: I like to use fine ground cornmeal because it incorporates into the batter well. Coarser cornmeal will give you more cornmeal texture in the muffins.
- Buttermilk: Whole milk or low-fat buttermilk will work. If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Butter: I use salted butter in this recipe.
How to make honey cornbread muffins
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat oven to 400° F. Grease a standard 12-cup muffin tin or line with paper liners. Set aside.
Step 2: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
Step 3: In a medium bowl, whisk together the buttermilk, butter, eggs and honey.
Step 4: Add the wet ingredients to the dry ingredients, and mix just until combined.
Step 5: Divide the batter among the prepared muffin tin cups.
Step 6: Bake muffins 12-15 minutes, or until the corn muffins are beginning to turn golden brown.
Step 7: Let cool in the pan for 5 minutes.
Step 8: Remove to a wire cooling rack to cool completely.
Recipe Tips!
- Room temperature ingredients: It’s important that the buttermilk and eggs are at room temperature. Otherwise, the melted butter will resolidify, and you’ll have clumps of butter in your batter.
- Sweetness: The muffins are lightly sweet. If you’d like, you then to be a bit sweeter or less sweet, you can adjust the amount of honey up or down by 1 tablespoon.
- How to freeze: Let the baked muffins cool to room temperature. Wrap the muffins tightly in plastic wrap. Place the muffins in a freezer-safe container – like a freezer bag. The muffins will keep for about 1 month. When you’re ready to serve, let the muffins sit for about 3-4 hours at room temperature. Reheat by unwrapping the plastic wrap and wrapping the muffins in aluminum foil. Heat at 350°F until warmed through.
Storage
Store any leftover cornbread muffins in an airtight container at room temperature. The muffins will keep for 2-3 days when properly stored.
More cornbread recipes!
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Honey Cornbread Muffins
Equipment
- 12-cup muffin tin
Ingredients
- 1 cup all-purpose flour properly measured
- 1 cup fine ground yellow cornmeal
- 1 ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk at room temperature
- 1/2 cup butter melted and slightly cooled
- 2 large eggs at room temperature
- 3 tablespoons honey
Instructions
- Preheat oven to 400° F. Grease a standard 12-cup muffin tin or line with paper liners. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the buttermilk, butter, eggs and honey.
- Pour wet ingredients over the dry ingredients, and mix just until combined.
- Divide the batter among the prepared muffin tin cups.
- Bake muffins 12-15 minutes, or until the corn muffins are beginning to turn golden brown.
- Let cool in the pan for 5 minutes.
- Remove to a wire cooling rack to cool completely.
Notes
- Flour: Weighing the flour is the most accurate way to measure it (click on “metric” just above the ingredients for the weights). To properly measure the flour, sift or stir to break it up, lightly spoon into the measuring cup, and level. Do not pack the flour.
- Cornmeal: I like to use fine ground cornmeal because it incorporates into the batter well. Coarser cornmeal will give you more cornmeal texture in the muffins.
- Buttermilk: Whole milk or low-fat buttermilk will work. If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Butter: I use salted butter in this recipe.
- Nutritional values are estimates.
Nutrition
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