These are the best Honey Cornbread Muffins! Tender, tasty, and sweet these cornbread muffins are the perfect addition to any meal or great alone. It’s quick and easy to make!
As fall is approaching I planned on making my Best Beef Chili recipe and realized I don’t have a cornbread muffin recipe on my blog. I got to work testing the best recipes out there and by far my family loved this recipe the most! What really surprised me was how crazy FAST AND EASY it is to make cornbread muffins! You literally just quickly mix a few ingredients, bake it, and it’s ready!
Cornbread muffins are always a hit! Savory yet sweet. And the perfect vehicle for a delicious lather of butter or my favorite, honey butter!
Ingredients Needed to Make Honey Cornbread Muffins:
- Butter, melted
- Honey
- Granulated Sugar
- Eggs
- Kosher Salt
- Baking Powder
- Milk
- Yellow Cornmeal
- All-Purpose Flour
How to Make Honey Cornbread Muffins:
- Preheat the oven to 400 degrees F.
- Mix melted butter and honey. Then sugar and eggs. Next, kosher salt, baking powder, and milk.
- Stir in the cornmeal then the flour.
- Pour into a greased muffin tin.
- Bake for 13-15 minutes.
- Enjoy!
Tips and Tricks to make the best Honey Cornbread Muffins:
For cornbread muffins lighter in color, bake them in cupcake liners.
If you prefer them a little less sweet, you can reduce the sugar to 1/3 cup.
Also, make Honey Butter, you won’t regret it! Cornbread + Honey Butter = Heaven!
Cornbread Flavor Variations:
Cornbread with Creamed Corn: Add 1 cup corn
Cheesy Cornbread: Add 1 cup of cheddar cheese.
Bacon Cornbread: Add cooked and crumbled bacon to the batter.
Jalapeno Cornbread: Add chopped jalapenos. (And cheddar cheese would be yummy with it too!)
Why you will love these honey cornbread muffins:
It’s an EASY one-bowl recipe!
Quick to make, quick to clean up!
The taste is amazing! Buttery, sweet yet savory, and so tender and tasty!
It uses simple pantry ingredients! You very likely have everything on hand except possibly the cornmeal.
Perfect for bringing to dinners, potlucks, etc! The handheld muffin size is perfect and convenient!
How to Store Honey Cornbread Muffins:
Store the Honey Cornbread Muffins in an airtight container at room temperature for up to 3 days.
Keep in the fridge for up to 1 week.
To freeze: Wrap them each individually and freeze for up to 3 months. (Keep in a large gallon freezer zip lock bag or airtight container.)
You Might Also Like:
- Best Beef Chili
- Slow Cooker Honey Garlic Meatballs
- Whipped Cinnamon Vanilla Honey Butter
- Honey White Bread
Honey Cornbread Muffins
These are the best Honey Cornbread Muffins! Tender, tasty, and sweet, these cornbread muffins are the perfect addition to any meal or great alone. It's quick and easy to make!
Ingredients
- 4 tablespoons unsalted butter (melted)
- ¼ cup honey
- 1/2 cup granulated sugar
- 2 large eggs
- 3/4 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup whole milk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
Instructions
- 1. Preheat the oven to 400 degrees F.
- 2. Into a large bowl, mix the melted butter and honey. Stir in the sugar and then whisk
in the eggs. Add the kosher salt and baking powder, and stir just until combined. Mix
in the milk. - 3. Stir in the cornmeal and once combined slowly add in the flour. Don’t over-mix.
- 4. Place muffins in a muffin tin either sprayed well with non-stick cooking spray or use
paper liners. Evenly divide the cornbread mixture into the muffin cups. - 5. Bake for 13-15 minutes, until golden.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
These were so delicious! We had it for dinner with chili. Thanks for a great recipe!
You’re welcome!