Honey Cornbread Muffins

5 from 1 vote

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Honey cornbread muffins are a wonderful accompaniment to so many different meals! These easy to make corn muffins are tender, moist, and sweetened entirely with honey. You’ll forget all about boxed mixes after making these!

Use this cornbread muffin batter to top this delicious tamale pie!

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Cornbread muffin on a plate topped with butter and honey.

Why You’ll Love These Cornbread Muffins

Easy to make – You don’t need any special equipment to make these muffins and they’ll be hot out of the oven and ready to eat in 30 minutes!

Extra protein – The secret to boosting the protein and moisture in these healthy cornbread muffins is to use plain Greek yogurt! Using the yogurt also means you can cut back on the amount of butter or oil used in the cornbread.

Moist – Often times, cornbread can be dry and crumbly, but that isn’t the case with this recipe. The Greek yogurt, buttermilk, and butter keep the cornbread extra moist and delicious!

Ingredients used for honey cornbread muffins.

Ingredient Notes

White whole wheat flour – Get a serving of whole grains by using white whole wheat flour.

Cornmeal – It’s not cornbread if there isn’t cornmeal! I love using the brand Bob’s Red Mill.

Baking powder, baking soda – The leaveners that make the muffins rise.

Salt – Don’t forget the salt, it enhances the flavor of the muffins.

 Eggs – Eggs are the binder for the muffins and give them structure.

Honey – The sweetener for the corn muffins.

Butter – You can definitely use oil if you prefer, but butter gives the muffins a wonderful rich, buttery flavor.

Greek yogurt – Use low fat or whole milk Greek yogurt for the best results.

Buttermilk – Buttermilk adds a little tang to the muffins and keeps them moist. See my Recipe Tip below on how to easily make your own buttermilk.

Cornbread muffins in a basket with a dish towel.

How to Make Honey Cornbread Muffins

Whisk the dry ingredients together in one bowl and the wet ingredients in a separate bowl. Pour the wet ingredients in with the dry and fold the together with a rubber spatula.

Divide the batter evenly into a standard 12-count muffin pan that’s been sprayed with cooking spray or has parchment paper liners in it.

Bake the cornbread muffins for 14-18 minutes or until a toothpick comes out clean. Cool the muffins in the pan for a few minutes before removing them onto a wire rack to finish cooling.

Recipe Tip – How to Make Buttermilk

If you don’t have buttermilk you can easily make your own. Add 2 teaspoons of lemon juice or white vinegar to a glass measuring cup. Add enough milk (whole milk works best) to the same measuring cup until it reaches 3/4 cup. Stir to combine and then let it sit for 5 minutes before adding it to the other wet ingredients.

Substitutions and Variations

  • Swap white whole wheat flour with all-purpose flour for a lighter, slightly less dense cornbread.
  • Buttermilk can be replaced with whole milk, 2% milk, or non-dairy milk such as unsweetened almond milk.
  • While I strongly recommend using butter, it can be replaced with a neutral oil such as avocado oil.
  • Add in a 1/2 – 1 cup frozen defrosted corn for texture and more corn flavor.
Honey being drizzled on top of a cornbread muffin.

Cornbread Mix-Ins

Jazz up the flavor of cornbread by adding one of these mix-in ideas.

  • Cheesy – Mix in a 1/2 cup of shredded cheddar cheese to the batter.
  • Southwest – Add 1 teaspoon of chili powder, 1/4 teaspoon ground cumin, and 2 thinly sliced green onions.
  • Blueberries – For a pop of sweetness, add 1 cup of blueberries.
  • Green chile – Stir a 4 ounce can of mild diced green chiles into the batter. A 1/2 cup of frozen defrosted corn added in would also be delicious!

Can Cornbread Muffins be Made Into Cornbread?

Yes. Add the batter to a 9×9 baking pan or 9 inch skillet that’s been sprayed with cooking spray. Bake at 375° F. for 20-25 minutes or until a toothpick inserted in the middle comes out clean or with a few crumbs attached.

Cornbread muffin on a plate topped with butter and honey.

Storage, Freezing, Reheating

Storage – Store the leftover cornbread muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.

Freezing – Freeze the cooled muffins in an airtight container or freezer bag for up to 3 months.

Reheating – Let the frozen muffins defrost in the refrigerator overnight or on the countertop. Reheat in the microwave until warm.

What to Serve with Cornbread Muffins

Cornbread is a delicious side dish to serve with so many meals! Chili is a no-brainer. It’s perfect with my slow cooker turkey chili, no bean chili, and white chicken chili.

I also love pairing cornbread with any of my southwest recipes. Southwest ground beef sweet potato skillet, turkey taco soup, chicken chile verde, and Santa Fe chicken are a few of my favorites.

Did you make these honey cornbread? I’d love if you’d leave a recipe rating and review below.

Cornbread muffin on a plate topped with butter and honey.
5 from 1 vote

Honey Cornbread Muffins

Prep: 15 minutes
Cook: 15 minutes
Servings: 12 servings
Honey cornbread muffins are tender, moist, and sweetened entirely with honey.
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Ingredients 

Dry Ingredients

  • 1 cup white whole wheat flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Wet Ingredients

  • 2 eggs room temperature
  • 1/3 cup honey
  • 6 tablespoons unsalted butter melted
  • 1/2 cup plain Greek yogurt
  • 3/4 cup buttermilk or milk of choice

Instructions 

  • Preheat oven to 375° F. Spray a 12-count muffin pan with cooking spray or line it with parchment paper liners.
  • In a large mixing bowl whisk together the dry ingredients. In a separate mixing bowl whisk together the wet ingredients.
  • Pour the wet ingredients in with the dry and stir together with a rubber spatula until combined. Be careful not to overmix.
  • Scoop the batter evenly into the prepared muffin pan. Place the pan on the middle rack in the oven and bake for 14-18 minutes or until a toothpick inserted into a muffin comes out clean or with a few crumbs attached.
  • Cool the muffins for several minutes in the pan before removing them onto a wire cooling rack. Serve warm with salted butter and honey.

Notes

  • The cornbread muffins will keep in an airtight container for 1-2 days at room temperature and up to 4 days in the refrigerator. They can also be stored in the freezer for up to 3 months.

Nutrition

Calories: 188kcalCarbohydrates: 26gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 44mgSodium: 292mgFiber: 2gSugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. Danae says:

    5 stars
    These cornbread muffins are so tender and I love the cornmeal texture! They’re perfect with a bowl of chili.