Sweet Honey Cornbread Muffins

5 from 2 votes

These delicious honey cornbread muffins are a fantastic addition to any meal. Slather them in whipped honey butter for a decadent bite!

Prep Time5

Cook Time13

Total Time18

Course: Side Dish, Sides

Cuisine: American

Servings: muffins

Calories: 215kcal

Author: Briana

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.
1 and ¼ cups all-purpose flour, 1 cup cornmeal, 1 teaspoon kosher salt, 1 tablespoon baking powder
In a large bowl (a separate bowl) combine milk, honey, melted butter, and eggs. Whisk to combine.
1 cup milk, 4 tablespoons unsalted butter, 8 ounces honey, 2 large eggs
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.