I just pulled a batch of these honey cornbread muffins out of the oven, and my kitchen smells absolutely heavenly!
And they taste amazing, too. They’re the perfect balance of sweet and savory.
I love how easy these muffins are to whip up, too. Just a few simple ingredients and about 30 minutes are all you need.
They’re fantastic on their own, but I also love serving them with a big pot of chili.
Trust me, you’ll want to make a double batch. These babies disappear fast!
Why You’ll Love These Honey Cornbread Muffins
Quick Prep: Whip up a batch of these muffins in under 30 minutes from start to finish.
Crowd-Pleaser: They’re the perfect handheld treat to serve at potlucks, holiday dinners, or tailgate parties.
Freezer-Friendly: Make a double batch and freeze the extras to enjoy any time a craving strikes.
Customizable Recipe: Easily adapt this base recipe with mix-ins like cheese, jalapeños, or blueberries.
Ingredients
- Yellow Cornmeal: The star of the show! It’s stone-ground for hearty texture and golden color.
- Honey: It adds sweetness and subtle floral notes.
- All-Purpose Flour: It gives the muffins their structure.
- Baking Powder: It helps create light and fluffy muffins.
- Granulated Sugar: It enhances the honey’s sweetness and promotes browning.
- Salt: It’s a flavor enhancer and balances the sweetness.
- Milk: It makes the muffins nice and moist.
- Large Eggs: These binding agents add richness.
- Unsalted Butter: It adds flavor and keeps the muffins moist.
How to Make Honey Cornbread Muffins
These homemade cornbread muffins couldn’t be easier!
1. Prepare. Preheat the oven to 400°F and grease a 12-cup muffin pan or line with paper liners.
2. Mix the dry ingredients. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
3. Whisk the wet ingredients. In a separate medium bowl, whisk together the milk, eggs, melted butter, and 1/2 cup honey.
4. Combine the wet and dry. Make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.
6. Fill the muffin cups. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Drizzle extra honey over the tops.
7. Bake the muffins. Bake for 15-18 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Cool and serve. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve with extra honey and butter if desired.
Tips For the Best Honey Cornbread Muffins
Follow these tips and tricks for the very best muffins.
- Room temperature is key. Let eggs and milk come to room temperature before mixing for best results.
- Be gentle! Don’t overmix the batter to avoid tough muffins. Stir until just combined with some small lumps remaining.
- Take a shortcut. For easier cleanup, use paper liners to line the muffin pan before adding the batter.
- Mix them up. Reduce the honey to 1/4 cup and sugar to 1/4 cup for less sweet, more savory muffins. Add 3/4 cup corn kernels to the batter for extra texture. You can also add other mix-ins like cheese, jalapeños, or blueberries.
- Make them a meal. Serve warm with honey or butter alongside chili, soups, stews, barbecue, or as part of a holiday feast.
How to Store
To Store: Store honey cornbread muffins in an air-tight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
To Freeze: Wrap muffins tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag or container. Freeze for up to 3 months.
To Reheat: Wrap muffins in a damp paper towel and microwave for 15-20 seconds. Or, reheat in a 300°F oven for 5-10 minutes.
Honey Cornbread Muffins
12
servings10
minutes18
minutes208
kcalWhip up these honey cornbread muffins for a sweet and savory treat! They’re perfect as snacks or to serve alongside your favorite meat dishes.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup milk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup honey, plus more for drizzling
Instructions
- Preheat the oven to 400°F. Grease a 12-cup muffin pan or line with paper liners.
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until well combined.
- In a separate medium bowl, whisk together the milk, eggs, melted butter, and 1/2 cup honey until smooth.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a rubber spatula or wooden spoon until just combined. Do not overmix; some small lumps are okay.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Drizzle a little extra honey over the top of each muffin, if desired.
- Bake for 15-18 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve the honey cornbread muffins warm or at room temperature, with extra honey and butter if you like. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
- Use a good quality yellow cornmeal for the best flavor and texture.
- Don’t overmix the batter or the muffins will be dense. Stir just until combined.
- Drizzle extra honey on top before baking for added sweetness and a pretty glazed look.
- Serve warm with honey butter for an extra special treat.
Delicious recipe and so much tastier than a Jiffy cornbread mix.