Honey Cornbread Muffins

cornbread muffins inside a basket lined with a white towel.

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.

Course bread, Side Dish

Cuisine American

Keyword cornbread muffins, cornbread muffins with buttermilk, honey cornbread muffins

Prep Time 10

Cook Time 13

Total Time 23

Servings muffins

Calories 179kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup buttermilk
1/3 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.

Video

Notes

Butter : I use salted butter but you can use unsalted butter. I use 1/2 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 1/4 cup or 1/3 cup of sugar.

Nutrition