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.
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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.
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