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sweet honey cornbread muffins
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5 from 2 votes

Sweet Honey Cornbread Muffins

These delicious honey cornbread muffins are a fantastic addition to any meal. Slather them in whipped honey butter for a decadent bite!
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Side Dish, Sides
Cuisine: American
Servings: 12 muffins
Calories: 215kcal
Author: Briana


  • mixing bowl
  • Whisk
  • Rubber Spatula
  • muffin tin & liners


  • 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


  • 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.


  • 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. 


Calories: 215kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 321mg | Potassium: 107mg | Fiber: 2g | Sugar: 17g | Vitamin A: 192IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 1mg