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White plate with 5 muffins stacked and one corn muffin split with butter on top.

Honey Cornbread Muffins

Delicious Honey Cornbread Muffins are moist, sweet and full of flavor. This cornbread muffin recipe is made from scratch in under a half hour!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 167kcal
Author Katie


  • Oven
  • KitchenAid Stand Mixer


  • 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


  • 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.


  • 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.


Serving: 1g | Calories: 167kcal | Carbohydrates: 33g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 215mg | Potassium: 195mg | Fiber: 2g | Sugar: 15g | Vitamin A: 73IU | Calcium: 72mg | Iron: 1mg