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By: Becky Hardin
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This easy honey cornbread muffin recipe is so simple to make and makes for a delicious bread side dish for any occasion. Be sure to make a double batch as they’ll disappear quickly!
These delicious sweet cornbread muffins will be a hit whenever you serve them! So simple to make, they are great served with a bowl of chili and will definitely not be out of place at any Thanksgiving or holiday table!
This light and fluffy cornbread muffin recipe is just barely sweet, more of a hint of sweetness. It has a soft and velvety delicate crumble that makes it the perfect side for hearty chili or soups.
It is moist but crumbly and falls apart in your hand and melts in your mouth. Slather with butter and honey for a nice sweet treat on chilly days.
Table of Contents
Why you will love these cornbread muffins!
- Quick: It only takes about 10 minutes to make a batch of these muffins and just 15 minutes to bake them.
- Simple: Made with everyday ingredients you won’t need to plan a special trip to the store to make these.
- Light and fluffy: These are seriously the best cornbread and they taste so good! They are super moist and you’ll be serving them up with so many meals!
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How to make cornbread muffins from scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Grease your muffin tin and preheat the oven.
- Mix together the butter and sugar.
- Beat in the egg.
- Sift together the dry ingredients and mix into the butter mix.
- Mix in the milk.
- Spoon the batter into the muffin tin.
- Bake until done.
How do you know when the muffins are cooked?
When ready to come out of the oven, the muffins should have light golden tops, they won’t be very brown or yellow in color. Insert a toothpick into a muffin, if it comes out with no crumbs on it the muffins are ready.
How long do they keep?
Once the muffins have cooled completely, place them into an airtight container. They will keep for 2 days at room temperature and up to a week when refrigerated. You can serve them as is, or heat them gently in the oven to warm through.
Can you freeze them?
Yes! These freeze really well so be sure to make a double batch! Wrap them individually and then place in a freezer-safe container. Alternatively, you can freeze them solid on a sheet tray and then place directly into a freezer bag.
Thaw frozen cornbread muffins for 3-4 hours at room temperature.
Tips!
- Grease the muffin tray well before adding the batter so that they are easily removed once baked.
- Make sure that the oven is fully pre-heated so that they cook through evenly.
- It’s best to use a hand mixer to mix the ingredients so that you lock in as much air as possible. You can mix by hand if you don’t have a mixer.
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Recipe
Cornbread Muffins Recipe
4.82 from 11 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Total: 25 minutes minutes
Serves18 muffins
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This easy honey cornbread muffin recipe is so simple to make and makes for a delicious bread side dish for any occasion. Be sure to make a double batch as they'll disappear quickly!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- ½ cup unsalted butter 113 grams (1 stick)
- ¼ cup granulated sugar 50 grams
- 1 large egg 50 grams
- 1 cup all-purpose flour 120 grams
- 1½ cups self-rising cornmeal 191 grams
- ½ teaspoon kosher salt
- 1 cup milk 227 grams
- ¼ cup vegetable oil 50 grams
- ¼ cup honey 88 grams
Recommended Equipment
Kitchen Scale (optional)
Instructions
Preheat oven to 375°F and grease a 12-count muffin tin with nonstick spray or line with paper liners. Set aside.
In a medium bowl, with a hand mixer, beat the butter and sugar until creamy and thick (like you would for a cookie batter).
½ cup unsalted butter, ¼ cup granulated sugar
Add the egg and beat on medium until well combined, but do not over mix.
1 large egg
In another bowl sift the flour, cornmeal, and salt together.
1½ cups self-rising cornmeal, 1 cup all-purpose flour, ½ teaspoon kosher salt
Add the flour and cornmeal mixture to the butter and egg mixture slowly, and, when it resembles pea size crumbles, add the milk.
1 cup milk
Mix until your batter is a thick but pourable consistency.
Add the oil and honey to the batter and mix for 1 minute on medium speed. This should thin the batter out just a little bit.
¼ cup vegetable oil, ¼ cup honey
Scoop ¼-½-cup of batter per well into the prepared muffin tin and place in the oven. The muffin cups should be no more than ⅔ full.
Bake for 15 minutes. Check for doneness by inserting a toothpick in the center of a muffin. If it comes out clean, it is done; if not, bake for another 5 minutes and check again. The tops should be a soft golden color when done. (this is a very pale cornbread batter, so it will not get very brown or yellow).
Repeat as needed until all muffin batter has been baked. Let muffins cool on a wire rack before serving.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Grease the muffin tray well before adding the batter so that they are easily removed once baked.
- Make sure that the oven is fully pre-heated so that they cook through evenly.
- It’s best to use a hand mixer to mix the ingredients so that you lock in as much air as possible. You can mix by hand if you don’t have a mixer.
Storage:Store cornbread muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Nutrition Information
Serving: 1muffin Calories: 185kcal (9%) Carbohydrates: 22g (7%) Protein: 3g (6%) Fat: 10g (15%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 26mg (9%) Sodium: 75mg (3%) Potassium: 78mg (2%) Fiber: 1g (4%) Sugar: 8g (9%) Vitamin A: 195IU (4%) Vitamin C: 0.02mg Calcium: 22mg (2%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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Cheli
Posted on 1/1/2023
This produced flat top muffins that were a bit dense, not crumbly through the inner portion of the muffin. I only had Extra Large eggs so maybe that is why. That said, the flavor was perfect, the sweetness level was delightful and I will make them again with a Large egg.
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Samantha Marceau
Posted on 1/2/2023
Reply to Cheli
That certainly could have been the culprit! Make sure you’re using self-rising cornmeal as well, as regular cornmeal will lead to dense muffins!
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