Honey Cornbread Muffins

Name: Honey Cornbread Muffins
Prep time: 5 min
Cook time: 15 min
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; ⅓ cup granulated sugar; 1 tbsp baking powder; ½ tsp salt; 1 cup buttermilk; 2 large eggs; ⅓ cup melted butter (plus extra for brushing); ¼ cup honey

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Sweet, tender, and golden, these Honey Cornbread Muffins bring a warm Southern touch to any meal. They’re soft in the center, lightly crisp at the edges, and perfectly balanced between savory and sweet; a comforting bite of home that pairs beautifully with soups, stews, or Sunday dinner.

Honey cornbread muffins with butter and honey in a basket

For me, cornbread was always one of those simple comforts that made every meal feel complete. Whether it was served alongside Sunday dinner, tucked next to a bowl of chili, or enjoyed warm with a drizzle of honey, it always had a way of bringing a bit more joy to the table. These Honey Cornbread Muffins are my modern twist on that Southern classic.

The muffins are perfectly sweet without being too sugary, with a buttery crumb that melts in your mouth. I love baking a batch on weekends' year round or when I’m serving something hearty like slow cooker corned beef and cabbage.

Why You'll Love This Recipe

Perfectly sweet and buttery: The honey adds just the right touch of sweetness without overpowering that classic cornbread flavor.
Moist and tender: Thanks to real buttermilk and melted butter, every bite is soft and flavorful; never dry or crumbly.
Quick and easy: No mixer, no fuss. Just simple pantry ingredients and a few minutes of stirring before they’re ready for the oven.
Versatile for any meal: Pair them with chili, BBQ, crispy chicken wings, or even brunch spreads with jam and whipped honey butter.
Freezer-friendly: Make a batch ahead and freeze for effortless sides all week long.

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Why You'll Love This Recipe
Equipment
Ingredients
Instructions
Tips For The Best Honey Cornbread Muffins
Cornbread Muffin Variations
What to Pair Honey Cornbread Muffins With
Servings
Storage
FAQ
Additional Recipes

Equipment

Mixing Bowls: You’ll need one large and one medium bowl; one for the dry ingredients and one for the wet ingredients. This helps prevent overmixing, which keeps your muffins tender.
Whisk: A whisk helps break up any lumps in the cornmeal and flour, ensuring your batter is smooth and evenly mixed.
Measuring Cups and Spoons: Accuracy matters in baking! Use dry measuring cups for ingredients like flour and cornmeal, and a liquid measuring cup for buttermilk and melted butter.
Muffin Tin: A standard 12-cup muffin tin is perfect for this recipe. It gives the cornbread its individual shape and slightly crisp edges. If your muffin tin is on the darker side like mine, it will heat up a bit more than lighter colored muffin tins and make the edges browner. Either option is fine.
Paper Liners or Nonstick Spray: Liners make cleanup easier and keep muffins from sticking. If you don’t have liners, coat each cup with a bit of butter or nonstick spray. For this batch, I just used nonstick spray. If you are going to use paper liners, make sure they are good quality. Cheap paper liners tend to stick to the muffins and tear the bottoms off.
Rubber Spatula or Wooden Spoon: Helpful for folding the batter together gently without overmixing.
Pastry Brush (optional): Great for brushing melted butter over the tops once they’re baked for that irresistible glossy finish.

Ingredients

Cornmeal: Cornmeal gives cornbread its classic golden color and slightly gritty texture. Look for medium-grind yellow cornmeal. It’s a good balance of texture and smoothness.
All-Purpose Flour: Balances the cornmeal so the muffins are soft, not too crumbly.
Granulated Sugar: Adds a light sweetness that enhances the honey flavor without making them taste like dessert.
Baking Powder: Helps the muffins rise and turn fluffy in the oven.
Salt: Just a little brings out all the other flavors. Don’t skip it!
Buttermilk: Adds moisture and a hint of tang. If you don’t have any, mix 1 tablespoon of lemon or lime juice or vinegar into 1 cup of milk and let it sit for 5 minutes as a quick substitute.
Sour Cream: adds extra moisture, a slight tang, and helps keep the muffins soft even the next day
Eggs: Binds everything together and gives structure to the muffins.
Melted Butter: Adds rich, buttery flavor and keeps the crumb moist.
Honey: Honey gives natural sweetness and a warm, floral aroma that helps take the muffins to the next level.

See recipe card for quantities.

Instructions

Step 1: Preheat your oven to 400°F and line a muffin tin with paper liners or spray with nonstick spray.
Step 2: In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

Step 3: In a separate large bowl, whisk together buttermilk, sour cream, eggs, melted butter, and honey.

Step 4: Pour the dry ingredients into the wet ingredients and stir just until combined. It’s okay if the batter is a little lumpy.

Step 5: Divide the batter evenly among muffin cups, filling each about ¾ full.
Step 6: Bake for 14–16 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 7: Brush warm muffins with a little melted butter and drizzle with extra honey, if desired.

Freshly baked cornbread muffins in a muffin tin.

Tips For The Best Honey Cornbread Muffins

Use room temperature ingredients. Let your eggs, buttermilk, and sour cream sit out for about 20–30 minutes before mixing. This helps everything blend smoothly and gives your muffins a more even texture.
Don’t overmix the batter. It’s okay if you see a few lumps! Overmixing can make muffins dense or tough. Stir gently until the dry ingredients are just combined.
Grease or line your muffin tin well. Cornbread batter can stick if you skip this step — use paper liners or lightly butter each cup.
Add sour cream for softness. That little scoop of sour cream keeps your muffins incredibly moist and tender, even the next day.
Bake in the center of the oven. For even browning and perfectly baked centers, place your muffin tin on the middle rack.

Cornbread Muffin Variations

Once you’ve mastered this Honey Cornbread Muffins recipe, have a little fun with them! Cornbread is one of those recipes that can go sweet, savory, or even seasonal, and each twist adds its own charm.

Citrus Flavors: Add a teaspoon of orange or lemon zest to the batter for a bright, sunny flavor.
Cheddar Jalapeño: Stir in ½ cup shredded cheddar and one finely chopped jalapeño for a spicy, cheesy bite.
Bacon & Chive: Add crumbled cooked bacon and a tablespoon of chopped chives for a smoky, savory flavor.
Corn & Cheese: Mix in ½ cup of corn kernels and ¼ cup of shredded cheese; creamy and sweet in every bite.
Pumpkin Corn Muffins: Replace ¼ cup of buttermilk with pumpkin purée and add a pinch of cinnamon for a fall spin.

Beginner Tip: Start with just one mix-in at a time so you can taste how each change affects the flavor and texture. Once you get comfortable, you can start creating your own signature combinations!

Honey cornbread muffins in a basket with butter.

What to Pair Honey Cornbread Muffins With

Let's be honest, these Honey Cornbread Muffins are the kind of side companion that fit in just about anywhere; from weeknight dinners to Sunday BBQ spreads. Here are a few delicious ways to enjoy them:

With Soups & Stews: Perfect alongside chili, vegetable soup, or beef stew, they soak up every drop of broth.
With BBQ: Serve warm with pulled pork, BBQ chicken, or ribs for a touch of sweetness that balances smoky flavors.
With Southern Classics: They’re the ideal companion for slow cooker corned beef and cabbage, fried chicken, or collard greens.
Topped with Jam or Whipped Honey Butter: Try orange marmalade, strawberry preserves, or even fig jam for a charming brunch twist.

Hosting Tip: Warm your muffins just before serving and place them in a basket lined with a linen towel. It keeps them soft and makes your table feel instantly more inviting.

Honey cornbread muffins with butter and honey on top.

Servings

This recipe makes 12 standard-size honey cornbread muffins, perfect for serving a family dinner or small gathering.

If you’re baking for a crowd, the recipe doubles easily; just use two muffin tins or bake in batches. And if you’d like mini muffins for brunch or snacking, the batter will make about 24 minis (just reduce the bake time to around 10 minutes).

Storage

At Room Temperature: Store muffins at room temperature for up to 3 days. Once the muffins are completely cooled, place them in an airtight container or zip-top bag. Add a small sheet of paper towel to absorb any extra moisture and keep them fresh.
In the Refrigerator: If your kitchen is warm or humid, you can refrigerate them instead. Store in an airtight container lined with a paper towel. Reheat for about 10–15 seconds in the microwave or 5 minutes in a 350°F oven before serving, it helps restore that fresh-baked texture.
In the Freezer: These muffins freeze beautifully! Once cooled, wrap each muffin in plastic wrap and place them in a freezer-safe bag or container. Label with the date, they’ll stay fresh for up to 2 months. To serve, thaw overnight in the fridge or warm directly from frozen in the oven for 10 minutes at 350°F.

Honey cornbread muffins with butter on top.

FAQ

Can I use regular milk instead of buttermilk?

Yes! If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice, lime juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes. It’ll curdle slightly and work just like real buttermilk. I use this trick all the time!

Can I make these muffins without sour cream?

You can, but the sour cream really helps keep them extra moist and soft. If you need a substitute, use plain Greek yogurt instead. It gives a similar texture and mild tang.

How do I know when they’re done baking?

Insert a toothpick into the center of a muffin, if it comes out clean or with just a few crumbs, they’re ready! The tops should be golden brown and spring back lightly when touched.

Can I bake this as cornbread instead of muffins?

Absolutely! Pour the batter into a greased 8x8-inch baking dish and bake at 400°F for 20–25 minutes, or until golden and set in the center.

Why did my muffins turn out dry or crumbly?

They may have been overbaked, or the batter was overmixed. Next time, check them a few minutes early and mix only until the dry ingredients disappear.

Beginner Tip: Cornbread muffins are wonderfully forgiving; even if they don’t look perfect, they’ll still taste amazing! With each batch, you’ll get more confident and start making them your own.

Additional Recipes

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