Delicious Honey Cornbread Muffins are moist, sweet and full of flavor. A sweet southern side dish that compliments stews, chilis, and comfort food meals. This cornbread muffin recipe is made from scratch in under a half hour.
I love cornbread muffins. Growing up this was not something we ever had in my house. It was a novelty item that I would periodically get to have if we were on vacation eating at a Cracker Barrel. My parents are from up north and cornbread was not something they ate. Thus they didn’t pass on the cornbread loving genes to me!
In my 20’s I was on the hunt for the most amazing and perfect cornbread muffin recipe on the planet. This my friends… is it. This has been my go-to Honey Cornbread Muffins recipe for over a decade now. I love sweet cornbread and this recipe satisfies all my cornbread needs!
Table of contents
Ingredients
- Yellow cornmeal – I use stone ground cornmeal. Whatever you do, do not use coarse cornmeal. It will make the honey cornbread gritty tasting.
- All-purpose flour – I use equal parts cornmeal and flour for this recipe.
- Baking powder – This is what makes the cornbread rise.
- Granulated sugar – This intensifies the sweetness and adds a layer to making the sweet cornbread muffins.
- Salt – This cuts the flour/cornmeal taste.
- Milk – You can use whole milk or 2% milk for this recipe. I have never tested any other types of milk and/or dairy free/plant based milks in this recipe.
- Eggs – I always use large brown organic eggs, but use whatever you have on hand.
- Salted Butter melted – I prefer to use salted butter, but you can use unsalted.
- Honey – The key ingredient to making the sweetest cornbread muffins.
Directions
- Preheat oven to 400 degrees Fahrenheit.
- In a KitchenAid Stand Mixer fitted with a paddle attachment place the cornmeal, flour, baking powder, sugar, and salt. Mix on low for 10 seconds. Then, add the whole milk, eggs, melted butter, and honey. Mix on medium low speed until just incorporated.
- Spray a muffin tin with non-stick cooking spray. Evenly divide the cornbread mixture into the muffin tins filling about ½-3/4 of the way full.
- Bake for 15 minutes, until golden* (see notes on recipe card below on testing muffins for doneness). Let rest for 5 minutes, before removing from a muffin tin.
FAQs
Corn muffins are typically sweeter and can be found at dessert. Where as cornbread is not as sweet and served with dinner. You can bake cornbread in baking pan and cut in squares or pour into a muffin tin to make individual pieces.
Test that the muffin is done by inserting a toothpick into the middle of the muffin. If the toothpick comes out clean with minimal crumbs the muffin is cooked all the way through. If it is loose with some batter, you need to extend the time by a few minutes.
If you notice your corn muffins are dry you either over cooked the muffins or did not put enough liquid in your batter. Either of these can make them dry.
I love to serve corn muffins and cornbread with stews, hearty pastas or chili. Here are just a few of my favorite recipes to make and serve cornbread muffins with: turkey and black bean chili, one pot chili pasta, my chicken and white bean chili, one pot beef stew, lentil stew or even Instant Pot Beef Stew.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making my go-to cornbread muffins recipe.
- Mixing – Like any baked good you do not want to over mix the batter. If you over mix this will cause you to have a tough muffin.
- KitchenAid Mixer – If you don’t have a KitchenAid Mixer don’t worry! You can use a hand mixer or your hand with a silicone spatula to mix batter.
- Easy Cleanup – For an easier cleanup you can use cupcake paper liners to line the muffin trays prior to pouring in the batter.
- Do not over cook – It’s important to not overcook them muffins or else they become to dry.
- Rest – Just like any baked good, you’ll want to let it rest for a few minutes.
Bread & Muffin Recipes
If you love sweet cornbread muffins I know you’ll love some of my other cornbread, bread, and muffin recipes.
If you make my honey cornbread, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Honey Cornbread Muffins
Equipment
- Oven
- KitchenAid Stand Mixer
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- ½ cup Granulated sugar
- 1 teaspoon Salt
- 1 cup Whole milk
- 2 Large eggs
- ½ stick Salted Butter melted
- ¼ cup Honey
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a KitchenAid Stand Mixer fitted with a paddle attachment place the cornmeal, flour, baking powder, sugar, and salt. Mix on low for 10 seconds. Then, add the whole milk, eggs, melted butter, and honey. Mix on medium low speed until just incorporated.
- Spray a muffin tin with non-stick cooking spray. Evenly divide the cornbread mixture into the muffin tins filling about ½-3/4 of the way full.
- Bake for 15 minutes, until golden* (see notes below on testing muffin for doneness). Let rest for 5 minutes, before removing from a muffin tin.
Notes
- If you don’t have a KitchenAid Mixer don’t worry! You can use a hand mixer or your hand with a silicone spatula to mix batter.
- For an easier cleanup you can use cupcake paper liners to line the muffin trays prior to pouring in the batter.
- *Test that the muffin is done by inserting a toothpick into the middle of the muffin. If the toothpick comes out clean with minimal crumbs the muffin is cooked all the way through. If it is loose with some batter, you need to extend the time by a few minutes.
Nutrition
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Joe
Delicious! I made no adjustments to your recipe and they came out perfect! Just in time for Easter 🙂
Katie
Hi Joe, thank you so much for taking the time to leave a 5 star review. So happy to read you loved these muffins as much as I do!
Donna Meeks
This recipe is perfect except I only put 2 tablespoons of sugar, which was plenty sweet when you consider it has honey too. We love this cornbread and its the only one I make now!
Katie
Hi Donna, thank you so much for taking the time to leave a review and comment! I plan to retest with your sugar measurements. I tend to like REALLY sweet cornbread, but I know other’s don’t!
JadeDorsey
Looks amazingly delicious. Thanks for sharing this, would love to try this as well.
Best Cornbread
Monia
Just lovely!!! Merry Christmas to you and all your readers from me and Itay too!!!! 😉
Lisa
Those little muffins would be perfect with a bowlful of chili.
Rachel @ Not Rachael Ray
These look so tasty! Nothing goes better with cornbread than honey 🙂