These moist honey cornbread muffins are made from scratch in one bowl with buttermilk, melted butter and real honey. They bake up fluffy and golden in just over 20 minutes, and they're even better with a swipe of honey butter. Put down the box mix, friend. These are just as easy!
Y'all, I grew up in Georgia, where cornbread could've shown up on just about every supper table. I don't care of it's a skillet cornbread, cornbread with chunks of real corn, cornbread cake...I love it all.
Most nights I am worn slap out. I could easily reach for the Jiffy mix, but making homemade honey cornbread muffins is just as easy. Did I mention this honey cornbread recipe requires only one bowl, too?
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This cornbread muffin recipe with honey uses pantry staples you probably already have: cornmeal, flour, buttermilk, eggs, butter and honey. Honey does double duty here. It sweetens the muffins and keeps them soft and moist for days.
These honey cornbread muffins are my go-to for chili night, would be great for Thanksgiving and collard greens, or for cheering on your favorite football team with another delicious soup or stew. Make a batch of regular muffins, or go mini for parties and potlucks.
Jump to:
- Why You'll Love These Honey Cornbread Muffins
- Honey Cornbread Muffin Ingredients
- How to Make Honey Cornbread Muffins
- Mini Honey Cornbread Muffins
- Honey Butter for Extra Sweetness
- Tips for the Best Moist honey Cornbread muffins
- Easy cornbread muffin Variations
- Storing, Freezing and Reheating
- Honey Cornbread Muffins FAQ
- What to Serve with Honey Cornbread
- More Easy Bread and Muffin Recipes
- More Southern Recipes
- Favorites Side Dishes
- Honey Cornbread Muffins
- Comments
Why You'll Love These Honey Cornbread Muffins
- Moist, never dry. Buttermilk, butter and honey keep the crumb soft and tender.
- Real honey used. Real honey sweetens the batter.
- One bowl, no mixer. Stir it together in about 5 minutes.
- Better than the box. Just as quick as Jiffy cornbread mix, with a fluffier texture and real corn flavor.
- Regular or mini. Make 12 regular honey cornbread muffins or about 36 minis.
Honey Cornbread Muffin Ingredients
- Yellow cornmeal: Fine or medium grind. Fine grind gives a softer, cakier muffin, and medium gives a little more Southern texture.
- All-purpose flour: Equal parts flour and cornmeal keeps the muffins tender, not crumbly.
- Sugar: Just a bit. Honey does most of the sweetening.
- Baking powder: For a fluffy, high-domed muffin.
- Salt: Balances the sweetness.
- Buttermilk: Adds tang and tenderness. No buttermilk? Stir 1 tablespoon lemon juice into 1 cup milk and let it sit 5 minutes.
- Eggs: Two large eggs at room temperature.
- Honey: Any honey works. Clover keeps it classic, and wildflower gives a deeper flavor.
- Butter: Melted and slightly cooled.
- For the honey butter: Softened salted butter, more honey and a pinch of flaky salt.
The full ingredient amounts are in the recipe card below.
How to Make Honey Cornbread Muffins
It's so easy to make these cornbread muffins. Follow these simple instructions:
- Heat the oven and prep the pan. Preheat to 400°F. Grease a 12-cup muffin tin well or line it with paper liners.
- Whisk the dry ingredients. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt.
- Add the wet ingredients. Make a well in the center. Add the buttermilk, eggs and honey and whisk them together right in the well, then pour in the melted butter.
- Stir gently. Fold everything together just until no dry flour remains. A few lumps are fine. Overmixing makes cornbread muffins tough.
- Let the batter rest. Give it 10 minutes so the cornmeal can soak up the liquid. This is the secret to moist honey cornbread muffins that aren't gritty.
- Fill and bake. Cool in the pan 5 minutes, then brush the warm tops with honey butter (optional).
Mini Honey Cornbread Muffins
Mini cornbread muffins are my favorite for parties, potlucks and little hands. A 1½-tablespoon cookie scoop fills each cup perfectly and keeps them all the same size, so they bake evenly.
Bake minis at 400°F for 9 to 11 minutes. Grease the tin well, even if it's nonstick, because honey batter loves to stick. Fair warning: the mini cornbread muffins disappear fast.
| Size | Pan | Oven | Bake time | Makes |
|---|---|---|---|---|
| Regular muffins | 12-cup muffin tin | 400°F | 15–18 minutes | 12 muffins |
| Mini muffins | 24-cup mini muffin tin, 1½ tablespoon each | 400°F | 9–11 minutes | About 36 minis |
| Honey cornbread pan | 8x8-inch baking dish | 375°F | 22–26 minutes | 9 squares |
Honey Butter for Extra Sweetness
Honey butter takes cornbread from good to "Who made this?" It takes 2 minutes and three ingredients.
Beat ½ cup softened unsalted butter with 3 tablespoons honey and a pinch of flaky salt until fluffy. Spread some on the hot cornbread so it soaks in, and set the rest out for serving. This is purely optional, of course, but highly recommended.
For a little kick, stir a pinch of cayenne or a teaspoon of hot honey into the butter. Leftover honey butter keeps in the fridge for up to 2 weeks. It's also wonderful on biscuits and sweet potatoes.
Tips for the Best Moist honey Cornbread muffins
- Measure honey easily. Spray your measuring cup with nonstick spray first, and the honey slides right out.
- Cool the melted butter. Hot butter can scramble the eggs. Let it sit 2 to 3 minutes before whisking it in.
- Don't overmix. Stir just until the dry mix disappears.
- Rest the batter. Those 5 minutes give you a softer, less gritty crumb.
- Watch the top. Honey browns quickly. Tent with foil if it darkens before the center sets.
Easy cornbread muffin Variations
- Honey jalapeño cornbread: Fold in 1 to 2 seeded, minced jalapeños.
- Cheddar honey cornbread: Add 1 cup shredded sharp cheddar.
- Corn lover's cornbread: Stir in ¾ cup well-drained corn kernels.
- Hot honey cornbread: Swap hot honey for regular honey.
Storing, Freezing and Reheating
- Room temperature: Store covered for up to 2 days.
- Fridge: Keep in an airtight container for up to 5 days.
- Freezer: Wrap squares or muffins individually and freeze for up to 3 months. Thaw on the counter.
- Reheat: Warm in a 300°F oven for 5 to 8 minutes, or microwave in 10-second bursts.
- Make ahead: Bake up to a day before a holiday meal, then rewarm and add fresh honey butter before serving.
Honey Cornbread Muffins FAQ
Yes. Skip the granulated sugar and increase the honey to ½ cup. The tops will brown a little faster, so start checking a couple of minutes early.
Usually it's overbaking, too much cornmeal or skipping the rest. Equal parts flour and cornmeal, plus the 10-minute rest, keeps these moist.
For 12 muffins, ¼ cup of honey gives a lightly sweet, Southern-bakery flavor. Want them sweeter? Go up to ½ cup and cut the sugar altogether. Honey adds liquid, so don't go much higher or the muffins can turn gummy.
We think so! Homemade honey cornbread muffins have a fluffier texture and more corn flavor, and you control the sweetness. They take about 5 more minutes than a box mix.
Yes, swap them 1:1. Maple gives a cozy fall flavor, and agave is a little milder.
Yes. They won't be as rich but you absolutely can use regular milk. You can also make a quick buttermilk with 1 tablespoon lemon juice or white vinegar in 1 cup milk, or use 1 cup milk and leave out the baking soda.
What to Serve with Honey Cornbread
Sweet honey cornbread loves something savory next to it. A few of my favorites from the blog:
- Versatile Dutch Oven Pulled Pork
- Healthy Ham and Potato Soup
- Orzo Soup with Sausage and Spinach
- Mom's Weeknight Chili (pictured above)
It's also a must on the Thanksgiving table, with a pot of collards, or crumbled into a bowl of buttermilk for an old-school Southern snack.
More Easy Bread and Muffin Recipes
More Southern Recipes
Try these other Southern recipes if you're looking for something delicious and new!
Favorites Side Dishes
Explore these other side dishes you're sure to love!
Honey Cornbread Muffins
Ingredients
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk you can substitute regular milk
- 2 large eggs lightly beaten
- ½ stick unsalted butter melted
- ¼ teaspoon vanilla extract
- ¼ cup honey
Instructions
- Preheat oven to 400?F. Grease a 12-count muffin tin (or an 8x8 pan).
- In a large bowl, combine corn meal, flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Add milk, eggs, melted butter, vanilla, and honey. Stir with a spoon until just combined.
- Pour about ¼ cup of batter in each well-greased muffin tin. Bake 15 minutes or until golden brown. (If using an 8x8 pan, bake for approximately 25 minutes)
Notes
- Room temperature: Store covered for up to 2 days.
- Fridge: Keep in an airtight container for up to 5 days.
- Freezer: Wrap squares or muffins individually and freeze for up to 3 months. Thaw on the counter.
- Reheat: Warm in a 300°F oven for 5 to 8 minutes, or microwave in 10-second bursts.
- Make ahead: Bake up to a day before a holiday meal, then rewarm and add fresh honey butter before serving.
Nutrition
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