Slightly sweet Honey Cornbread Muffins are the perfect side for chili, soups, stews, and more! Honey and sugar combine with melted butter and buttermilk for the ultimate moist, cake-like crumb cornbread muffins.
These muffins are a must-make with my Quick Easy Chili Recipe or this Baked Bean Chili.
Honey Cornbread Muffins Recipe
Cornbread is my ultimate weakness. I can control myself around cookies and cakes, but there is something about that sweet, crumbly, cake-like cornbread that is my absolute favorite. I have actually been known to make cornbread on a whim when I am craving something sweet.... most people go for cookies or a chocolate cake, I go for cornbread!
I love making these honey cornbread muffins whenever I make chili or soups for dinner. It's the perfect side for really any type of meal. The combination of buttermilk + melted butter make these muffins so moist.
If you prefer your cornbread in squares then be sure and make my Best Homemade Cornbread Recipe. It uses a different method of soaking the yellow cornmeal in buttermilk which gives the cornbread such a great & different texture, and it has the additional applesauce in it. Or my Cornbread Drop Biscuits which are similar to buttermilk drop biscuits but with cornmeal.
Ingredients Needed
- Yellow Cornmeal
- All-Purpose Flour - I prefer using unbleached all-purpose flour but regular bleached flour works too. Don't substitute this with whole wheat flour as the wet to dry ratios won't work with whole wheat.
- Baking Powder - Lots of baking powder. Yes, 1 tablespoon is correct 😉
- Kosher Salt - Use any salt you want I just prefer kosher salt because it does the best job at elevating the flavors without making it taste salty.
- Buttermilk - If you really want to you can use whole milk or half & half instead, but for best moist texture stick with buttermilk.
- Honey
- Granulated Sugar - Use more if you want them sweeter.
- Melted Butter
- Large Eggs
How To Make Sweet Honey Cornbread Muffins
Learn how to make honey cornbread muffins with the easy steps below. Be sure and read to the bottom of the page where there is a printable recipe card, a pin it button so you can save it for later, and a recipe card with all my tips for success.
- Preparation : Heat oven to 400 degrees F. Line a 12-cup muffin pan with muffin liners. I like to use parchment paper liners that I will link to in the recipe card below.
- Dry Ingredients : Whisk together the cornmeal, flour, baking powder, and salt in a large mixing bowl.
- Wet Ingredients : In a smaller bowl, whisk together all the wet ingredients including buttermilk, honey, sugar, melted butter, and eggs.
- Cornbread Batter : Add the wet ingredients into the larger bowl of dry ingredients and stir with a wooden spoon until combined well and no flour streaks or pockets remain.
- Muffins : Divide the batter evenly between the 12 muffin cups. Each one should be almost full.
- Bake : Cook the muffins are 12-15 muffins or until the tops spring back when lightly touched and/or a toothpick inserted into the top middle comes out dry and clean.
Honey Cornbread Muffins FAQ's
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How To Store Leftovers
- Leftover muffins can be stored at room temperature, or the fridge if you prefer, in an airtight container or Zioploc bag for up to 5 days.
- These are best served warm after making them. Leftovers are still good, but for the best cornbread muffin, eat them warm after baking.
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Can I Freeze Cornbread Muffins?
- Yes! These honey cornbread muffins freeze perfectly. Bake as directed and let them cool to room temperature. Put the muffins inside a freezer-safe container, or you can wrap them individually in foil, and freeze for up to 2 months.
- When ready to eat, let them thaw in the fridge or at room temperature, before serving. I like to pop them in the microwave real quick to warm them up before serving or eating.
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Serving Suggestions
- Serve these muffins warm from the oven slathered in butter or try making some Honey Butter or try some Whipped Cinnamon Honey Butter.
- Cornbread is best served with chili + stew recipes, or even soups. They're also great for a potluck because they transport easily and they're always a hit!
- Serve as a side dish at a bbq alongside some ribs, BBQ Baked Beans, and this Coleslaw Pasta Salad.
More Bread & Muffin Recipes You'll Love
- Buttermilk Banana Bread : Again, that buttermilk is the 'secret' to moist, rich, tender banana bread.
- Cheesy Garlic Bread : Garlic bread paired with cheese! Can't go wrong with this one.
- Easy Breadsticks Recipe : If you're not super comfortable with yeast bread recipes, try this one! It's easy and fool-proof.
- Cinnamon Sugar Donut Muffins : Just like the classic donut but in a muffin.
- Chocolate Chip Zucchini Muffins : Shredded zucchini makes for moist muffins with tons of added veggies! Two kinds of chocolate with cocoa powder and mini chocolate chips.
Honey Cornbread Muffins
Slightly sweet Honey Cornbread Muffins are the perfect side for chili, soups, stews, and more! Honey and sugar combine with melted butter and buttermilk for the ultimate moist, cake-like crumb cornbread muffins.
Equipment
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup buttermilk
- ⅓ cup honey
- 3 tablespoons granulated sugar (see notes)
- 3 tablespoons butter melted
- 2 large eggs
Instructions
- Preheat the oven to 400° F. Prepare a 12-cup muffin pan and place a liner in each well of the pan. Set aside.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate smaller bowl, whisk together (use the same whisk) the buttermilk, honey, sugar, melted butter, and large eggs until combined well.
- Add the wet ingredients into the larger bowl of dry ingredients and stir with a spatula, or a wooden spoon, just until combined and no flour streaks or pockets remain in the batter.
- Divide the batter evenly between the 12 muffin cups. Each one should be almost full of batter. * I think it's easiest to use a large cookie scoop or large ice cream scoop to fill the muffin liners with batter. But you can also just use a large spoon.
- Bake for 13-15 minutes or until the muffin tops of lightly golden brown and there are cracks on top. * When you gently press on the top of the muffin it should spring back. You can also test it with a toothpick inserted into the top of the muffin, it should come out clean.
- Let the muffins sit in the warm pan and cool for about 5-10 minutes before removing them to a serving plate. Serve with butter & honey, or just butter, or try making some honey butter.
Notes
Butter : I use salted butter but you can use unsalted butter. I use ½ teaspoon kosher salt along with salted butter, so if you use unsalted butter you may want to increase the salt, but that is optional depending on what you prefer.
Buttermilk : The recipe has been tested with low-fat buttermilk bought from the store. I am not a huge fan of buttermilk substitutes, but you can try it, I do recommend buying buttermilk and using that. If you really want to, you can try using whole milk or half & half instead of buttermilk. But again buttermilk is the preferred milk of choice for this recipe.
Sugar : The recipe calls for 3 tablespoons of sugar which is great. But if you want a sweeter muffin then try using ¼ cup or ⅓ cup of sugar.
Nutrition
Calories: 179kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 41mgSodium: 154mgPotassium: 199mgFiber: 2gSugar: 12gVitamin A: 165IUVitamin C: 0.05mgCalcium: 75mgIron: 1mg
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