Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These Honey Cornbread Muffins are the easiest, softest, fluffiest cornbread muffins youโll ever make. They strike the perfect balance between sweet and savory, serve this with my pumpkin chili or chicken tortilla soup.
Thereโs nothing quite like a warm honey cornbread muffin fresh out of the oven. I didnโt mean to rhyme, but itโs just truly how I feel. If you love these as much as I do, definitely try my jalapeรฑo cornbread and chili cornbread casserole.
Ingredients You’ll Need for Honey Cornbread Muffins
- All-purpose flour – For structure and lightness. If too little flour is used, it can result in a very dense cornbread muffin.
- Cornmeal – This is what makes these cornbread muffins. I like to use fine yellow cornmeal or masa harina for that classic yellow cornbread muffin that isnโt too gritty.
- Cornstarch – This helps with texture, creating a soft and supple cornbread muffin.
- Baking Powder – A necessary ingredient for that soft airiness and to create the dome shape that we love on a muffin.
- Buttermilk – The acidity in buttermilk creates a more tender muffin, and the tangy flavor balances the sweetness.
- Sugar – Not only does sugar provide sweetness but it also contributes to the moisture and texture, lending a slightly crisp muffin top and soft interior.
- Neutral oil – I love muffins with oil. It adds moisture that just canโt be achieved with butter. I like to use avocado oil but you can use canola oil or vegetable oil as well.
- Eggs – Eggs act as a binder and help with the overall structure of the muffins.
- Honey – For flavor! We want that deep honey taste. Cornbread and honey just work so well together.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Honey Cornbread Muffins
- Whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients. Then, gently fold the wet mixture into the dry mixture. Rest batter for 40 minutes.
- Scoop 7 muffins into a greased muffin tin.
- Bake at 400F for 5 minutes and then 350F for 15 minutes. Then repeat with the next batch.
- Serve warm with honey butter glaze and flaky sea salt on top.
Tips and Tricks
- Rest the batter. For the fluffiest honey cornbread muffins, let your batter rest at room temperature for 40 minutes before cooking. This gives the leavening agents time to properly activate.
- Fill your muffin tin to the brim with batter. We want a nice big muffin top.
- Bake at 400โ for 5 minutes! This is so important for that beautiful dome shape that makes the picture-perfect muffin.
More Fall Recipes
If you tried this Honey Cornbread Muffin Recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Honey Cornbread Muffins
These cornbread muffins are the easiest, softest, fluffiest cornbread muffins youโll ever make.
Equipment
- 2 bowls
- silicone spatula
- Measuring cups
- 1 (12-cavity) muffin tin
Ingredients
- 3 cups (390g) all-purpose flour
- 1 1/3 cups (236g) fine yellow cornmeal
- 2 tablespoons corn starch
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 1 cup granulated sugar
- 1 cup neutral oil
- 4 large eggs
- 1/4 cup honey
Honey Butter Glaze:
- 4 tablespoons (1/2 stick) unsalted butter
- 2 tablespoons honey
- Flaky sea salt, for garnish
Instructions
- In a large bowl, whisk together the flour, cornmeal, cornstarch, baking powder and salt
- In a large measuring cup or medium bowl, add the buttermilk, sugar, oil, eggs and honey. Whisk the mixture until well combined.
- Pour the wet mixture to the dry mixture and gently mix until just combined. Itโs okay if there are lumps, we donโt want to overmix the batter. Cover with plastic wrap and allow the batter to rest for 40 minutes.
- Meanwhile, preheat the oven to 400โ and grease the muffin pan. I use a little cooking spray and a paper towel to spread the oil into the creases of the muffin tins to be sure the muffins donโt stick.
- To ensure the highest, fluffiest muffins, weโre going to bake this batter in two batches. Using a 12-tin muffin pan, fill up 7 muffin tins. I like to space them out, so nearly every other one and then adding a 7th. Make sure the batter fills each tin to the brim so you get that beautiful dome.
- Turn the oven to 400โ. Transfer the muffin tin to the oven. Bake at this higher temperature for 5 minutes. This will give us an extra lift. After the 5-minute mark, turn the oven down to 350โ. Bake for another 15 minutes, or until a skewer inserted into the center comes out clean.
- Wipe the pan clean, use a bit more cooking spray on the muffin tin, if needed, and repeat steps 5 and 6 with the rest of the batter.
- Serve the corn muffins warm with honey butter glaze.
To make the honey butter:
- In a small pot over low heat, add the butter and honey. Allow the butter to melt gently while stirring the mixture until combined into a glaze. Remove from heat.
- Drizzle the glaze over the muffins and top with flaky sea salt.
Notes
- Rest the batter. For the fluffiest honey cornbread muffins, let your batter rest at room temperature for 40 minutes before cooking. This gives the leavening agents time to properly activate.
- Fill your muffin tin to the brim. We want a nice big muffin top.
- Bake at 400โ for 5 minutes! This is so important for that beautiful dome shape that makes the picture-perfect muffin.
Nutrition
Calories: 265kcal | Carbohydrates: 25g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 222mg | Potassium: 242mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 124IU | Vitamin C: 0.04mg | Calcium: 122mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
Really delicious! No subs or changes followed instructions exactly and it was super easy!
YAY! So glad you loved these Allison. ๐
These are delicious! My 5 year-old loved helping me make them. He has a dairy allergy, so I swapped Ripple + white vinegar for the buttermilk, and it worked really well! The flaky salt on top of the honey butter is perfection.
wow amazing! i love to hear it, haley. and so nice ot hear that the dairy substitute worked! yay!
Saw this recipe on Instagram and had to try it. I also halved the recipe because it’s just two of us. Loved the high dome; that’s how a muffin should always look. Delicious flavor and texture. Thank you.
AHH! Amazing. I’m so glad you loved it. These are my new pride and joy so I’m so happy they worked out ๐
Made these tonight. They were flavorful, fluffy, soft, and absolutely delicious! I would definitely make again. I halved the recipe because our family is just 3 people and it was more than enough for us.
Hi Alex! YAY! I’m so glad you loved them. They’re my new obsession so I’m so happy to hear you loved them too! ๐