These Sweet Cornbread Muffins are naturally sweetened with honey and are incredibly simple to make with just a handful of ingredients. Slather them with some homemade whipped honey butter for a decadent, perfect side dish.
These tender cornbread muffins are a great recipe to have in your toolkit. Fill up the bread basket with these tasty morsels, they're a family favorite and a great side dish to the main course.
You may also like this keto-friendly almond flour cornbread recipe with bacon!
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❤️Why we love this recipe
- Simple ingredients - It only take a handful of ingredients to make these homemade cornbread muffins. If you don't already have all of these ingredients on hand, you can find what you need for this recipe at any grocery store.
- The best cornbread muffins - This cornbread muffin recipe is tried and true. They're light and fluffy, slightly sweet with a moist center. They have so much flavor, especially due to the honey and butter in the recipe.
- Quick & easy - These muffins come together quickly, and bake up in under 15 minutes.
- Great for make ahead - These save wonderfully, especially when frozen! Make up a big batch and reheat them throughout the week for a delicious side.
- Refined sugar-free - Unlike other cornbread muffin recipes, this version is sweetened naturally with honey instead of sugar!
🧈Ingredients
Here are the ingredients we used for these honey cornbread muffins. You can find more information for substitutions below.
- All purpose flour
- Yellow cornmeal - Finely ground.
- Baking powder
- Kosher salt
- Large eggs - Room temperature.
- Milk - Room temperature.
- Unsalted butter - Melted, and slightly cooled.
- Honey - Make sure it is a runny variety, so that it mixes easily into the batter. Raw honey won't work for this.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few simple variations you can make for this recipe.
- Gluten free - You could swap the all-purpose flour cup for cup with your favorite gluten-free flour blend, and be sure to use cornmeal that was processed in a certified gluten-free facility.
- Brown butter - To add another layer of flavor, brown the butter beforehand and allow it to cool down to a point where it is still liquid, but not piping hot. Brown butter by melting in a skillet or saucepan on the stove over medium heat, until brown flecks begin to show up in the bottom, and the mixture smells nutty. Immediately remove it from the heat to cool down and stop the cooking process.
- Spiced - Add a bit of ground cinnamon for an extra sweet and warm flavor!
- Vanilla notes - Add a teaspoon of vanilla extract for more flavor.
- Use another sweetener - If you prefer different sweeteners, that's totally fine. You could use granulated sugar, or a sugar replacement instead.
- Dairy-free - use oil in place of melted butter. We recommend avocado oil since it's a high-quality oil and neutral in flavor, but you can also use canola oil or vegetable oil.
- Swap milk for buttermilk - For extra tender muffins, use buttermilk in place of plain milk. You can also make your own buttermilk. To do it, combine milk with lemon juice and set aside for 10 minutes for adding it to the batter. That's it!
Please note - that this recipe has not yet been tested for any substitutions, so we cannot guarantee the outcome if substitutions are made.
🔪Prep work
- Allow milk and eggs to sit out at room temperature for about an hour, so they combine easily in the batter.
- Measure out all ingredients using a kitchen scale for accuracy.
- Preheat the oven to 375°F, and line a muffin tin with muffin liners.
- Spray the paper liners with baking spray to ensure nothing sticks.
📋Instructions
In a medium bowl, combine flour, cornmeal, salt, and baking powder. Whisk to combine and set aside. (Image 1)
In a large bowl (a separate bowl) combine milk and honey. (Image 2) Add melted butter to mixture. (Image 3)
Add eggs, (Image 4) then whisk to combine. (Image 5)
Add the wet ingredients to the dry ingredients, (Image 6), and using a rubber spatula, fold the ingredients until completely combined. (Image 7)
Using a large cookie scoop, fill the muffin liners about ⅔ of the way full. (Image 8) Add to a preheated oven on the middle rack and bake until the muffin tops are golden brown, about 13-15 minutes, until a toothpick comes out mostly clean, with just a few dry crumbs attached. Cool in the muffin pan for about 5 minutes before transferring to a wire rack to cool. (Image 9)
Pro tip: Alternate filling the muffin tins for the best rise on your muffins. Giving them more space in the tin helps them rise really well.
That's it! Now, top with whipped honey butter, a little flaky sea salt, and drizzle with a little honey.
✨Tips & tricks
- Don't overmix the muffin batter. You want to fold everything until just combined, but not longer, as this can result in a tough muffin.
- Don't overbake. Bake until the tops are golden brown, and a toothpick comes out mostly clean, but not beyond that, or the muffins will dry out.
- Don't overfill the muffin liners. Only fill them about ⅔ of the way full so they can have room to bake up and rise.
- Spread out muffins in the muffin tin. We know this feels like an extra step, but to ensure a perfect rise we always like to spread muffins by alternating and fill only hlaf the tin.
- Use fresh baking powder. Test your baking powder before using it if it's more than 30 days old. To make sure it's fresh, add boiling water to about 1 teaspoon of baking powder. If it bubbles a lot, it's good to go. If it doesn't, toss it and use a new one!
- Always use room temperature ingredients to ensure the batter comes together properly.
- Use a kitchen scale, as it is a much more accurate, and less messy way to measure ingredients!
💭Frequently Asked Questions
Allow to cool at room temperature, then store in an airtight container at room temperature for up to 3 days. Transfer to the fridge where they will keep for another 2-3 days. Reheat in the microwave.
Yes. Allow to cool off at room temperature, then freeze solid on a baking sheet for about an hour. Transfer to a freezer bag, and keep in the freezer for up to 6 months. Thaw on the counter top.
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📖 Recipe
Sweet Honey Cornbread Muffins
Equipment
- mixing bowl
- Whisk
- Rubber Spatula
- muffin tin & liners
Ingredients
- 1 and ¼ cups all-purpose flour (170 grams)
- 1 cup cornmeal (152 grams)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup milk, room temperature (8 ounces)
- 4 tablespoons unsalted butter, melted (½ stick)
- 8 ounces honey (runny variety)
- 2 large eggs, room temperature
Instructions
- Preheat the oven to 375°F, and line a muffin tin with muffin liners. Spray the paper liners with baking spray to ensure nothing sticks. In a medium bowl, combine flour, cornmeal, salt, and baking powder. Whisk to combine and set aside.
- In a large bowl (a separate bowl) combine milk, honey, melted butter, and eggs. Whisk to combine.
- Combine the wet and dry ingredients using a rubber spatula to form the batter. Once completely mixed, stop mixing to ensure you don't overwork the batter. Fill lined muffin tins with batter, filling each liner about ⅔ of the way full. Bake for 13-15 minutes, until the tops of the muffins are golden brown.
- Allow muffins to cool in the tin for about 5 minutes, then transfer to a cooling rack to finish cooling. Enjoy with whipped honey butter and more honey. Enjoy!
- Store in an airtight container at room temperature for up to 3 days, before transferring to the fridge for another 2-3 days. You can also store in the freezer in a freezer-safe bag for up to 6 months. Thaw on the counter.
Notes
- Always weigh ingredients using a kitchen scale for the most accurate results.
- Use room-temperature milk and eggs to ensure the batter comes together properly.
- Make sure to use a runny variety of honey, not raw honey.
- Use fresh baking powder to ensure a good rise on the muffin.
- Spread out muffin liners in the muffin tin to get a great rise on the muffin.
- Don't overfill the muffin liners.
- Don't overbake, and take the muffins out when a few dry crumbs end up on the toothpick.
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