Honey cornbread muffins recipe that is easy, fast and will be the perfect compliment to any feast. These golden muffins have cornmeal and sweet honey in each bite.
There is something about freshly baked cornbread muffins that makes me smile. Do you feel the same? I crave those sweet, tender corn cakes. Breakfast, lunch, or dinner, there’s never a wrong time for them. When feeding a crowd, especially for a busy holiday feast like Thanksgiving, individual servings are the way to go.
I pop these cornbread muffins into the oven about 30 minutes before serving so that that they are nice and warm. Using the magical ingredient baking powder, allows the batter to rapidly rise and bake into light and tender muffins. The balance of sweet honey nectar with savory cornmeal makes for a delicious side dish that will disappear faster than it took to make!
The first time I ever had cornbread muffins was in second grade (yes, going way back!). My class was having a Thanksgiving party, and I vividly recall someone’s mom dropping off a platter of cakey golden squares. My eyes turned to saucers, and I couldn’t wait to try it. It happened to be the recipe from the back of a Jiffy box, and I’ve been hooked ever since. Now I enjoy my homemade version crumbled on top of some turkey chili!
Each cornbread muffin is packed with sticky sweet honey. This makes the flavor even more delicious and the cake super moist. Honey is a humectant, which means that it attracts water and keeps the cakes from becoming dry. This is my absolute favorite cornbread recipe, and I’ve made it countless times. I’ve even experimented with a gluten-free recipe using Cup4Cup flour as the base. I swear you can barely notice the difference in textures compared to wheat flour.
Related: Baking Soda vs Baking Powder
Tiny pieces of ground yellow cornmeal provide a nice crunch and are a welcome contrast to whole pieces of sweet corn kernels. Adding some rosemary, thyme or even grated citrus peel can make the flavor even more interesting. Make sure to let some butter come to room temperature, and then get ready to drizzle honey on each irresistible bite.
Muffins you might also like
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How to make tender cornbread muffins
Cornmeal is dried kernels of corn that have been ground down, but it can be pretty dense. To make these muffins cakey and moist add flour and eggs to the base. This process will help give the muffin structure from the proteins. The honey and sugar not only sweeten the muffins but tenderizes them as well. Using a leavening agent like baking powder (sodium bicarbonate and cream of tartar) helps the muffins to rise. The acid and base in the baking soda react in the presence of water to create gas bubbles. When baked in the oven, the carbon dioxide formed gets trapped as the heat helps the batter set. You know what I’m talking about, those cute little muffin tops.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour , or gluten-free flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cup reduced-fat milk , or whole milk
- 2 large eggs
- 4 tablespoons unsalted butter , melted
- 1/2 cup honey
- 3/4 cup yellow corn kernels , cooked (optional)
-
Preheat oven to 400°F.
-
In a large bowl mix the cornmeal, flour, baking powder, sugar, and salt.
-
In a medium sized bowl, whisk together the milk, eggs, butter and honey.
-
Add the wet to the dry ingredients and stir until just mixed. Gently fold in the corn.
-
Lightly spray the muffin tins with nonstick cooking spray. Skip this step is using paper liners. Fill the muffin tins 2/3 full with the batter.
-
Place the muffin tin on a sheet pan and bake in the center rack of the oven. Bake for 15 minutes, until golden and toothpick inserted in the center, comes out clean.
-
Allow muffins to cool for 5 minutes in the pan, and then transfer to a cooling rack. Do not leave the muffins in the tin longer than 5 minutes. Otherwise, they will become soggy as it cools.
More Popular Bread Recipes
Shop the Recipe Tools
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting my website.
Yup, I’m pretty much powerless in the face of a plate of fresh, sweet cornbread, and these muffins are no exception! Their color is practically mesmerizing!
Thank you CakePants! Yes, these muffins get a nice golden brown. I think these will definitely be on the thanksgiving menu this year 🙂
Hi Jessica..thanks for sharing your recipe and just in time for Thanksgiving! These look delicious and I also love the addition of honey. Curious…would a light brown sugar work in this recipe and can the recipe work as mini-muffins if I reduce the time? Thanks for any tips : )
Hi Lainey! Yes you can use light brown sugar too. I have made them as mini muffins, I would try one small batch first and check after 6 minutes. It may take between 6 and 8 minutes. I would keep checking every minute after 6 minutes in case you need longer time. Allow to cool for 2-3 minutes in the pan instead of 5 minutes. Let me know how they turn out!
Jessica…they came out just perfect and I used 1/4 cup brown sugar and 1/4 cup white sugar (I may reduce the salt to 1/2 teaspoon on my next batch). This will be my cornbread recipe of choice this year for thanksgiving! Thanks again for the inspiration!
Yay Lainey! So happy to hear they turned our great 🙂
Cornbread and corn muffins are my weakness. No–they are what gives me STRENGTH to be awesome. And these look particularly awesome – love the niblets of corn. Yumz.
I love it Cakespy! Cornbread does make you AWESOME 🙂
I made this recipe a week ago and the muffins were delicious. I froze the leftovers and used them tonight with beef chili. They stayed moist and were almost as good as last week. My muffins were a little too dark on the sides although the tops were perfect. I’ll try to take them out of the oven a minute or two sooner next time. I’ve been looking for a good corn muffin recipe and I think I’ve found it! Thank you.
Those look beautiful and just the right size. I can see myself making those along with a nice pot of pinto beans that cooked all day. Yummy.
Thank you Jessica
Judy
Thank you Judy! I love this recipe and make it for my family all the time. Beans sound like a perfect pairing 🙂
Can these be made a day ahead?
Hi Faith! I personally like them fresh from the oven. However you could bake them the day before, and then reheat briefly in the oven before serving 🙂
Made these to pair with the turkey chili. Crispy on outside, and moist in middle. 15 minutes @400 is perfect cooking time. Great muffin consistency.
Aren’t they the perfect pair? So glad you gave the muffins a try!
I have to say, I was impressed with the taste of these! Will definitely bookmark this page!
Whoo hoo! It’s one of my favorite recipes. Thank you for giving the muffins a try!
These are the best, I have tried variations of corn bread muffins and bread but this recipe rocks – so well that the entire office has a copy and this is now a family staple. They also work so well for lunch boxes.
Jessica I have to just say that as a working mom, your recipes look amazing, I have printed a whole stack & cannot wait to try them.
Thank you for your feedback Georgina! I appreciate your feedback and feel so happy knowing that the recipes are helping you provide a tasty meal to your family and friends!
Any thoughts on incorporating creamed corn in place of the corn kernels? I was thinking maybe decrease the milk to compensate?
My family loved these. I made them with Gluten free flour and coconut
Hi Sarah- Yo can definitely substitute creamed corn for corn kernels. I think it’s a good idea to decrease the the milk amount to ensure that the muffins don’t become soggy. If possible, I would strain the creamed corn to see how much liquid is retained. Measure out that amount and reduce the input of milk by the quantity. Let me know how it goes!