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These Honey Cornbread Muffins are the easiest, softest, fluffiest cornbread muffins you’ll ever make. They strike the perfect balance between sweet and savory, serve this with my pumpkin chili or chicken tortilla soup.
There’s nothing quite like a warm honey cornbread muffin fresh out of the oven. I didn’t mean to rhyme, but it’s just truly how I feel. If you love these as much as I do, definitely try my jalapeño 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 isn’t 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 can’t 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!
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 400℉ for 5 minutes! This is so important for that beautiful dome shape that makes the picture-perfect muffin.
More Fall Recipes
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2 bowls
silicone spatula
Measuring cups
1 (12-cavity) muffin tin
In a large bowl, whisk together the flour, cornmeal, cornstarch, and baking powder.
In a large measuring cup or medium bowl, add the buttermilk, sugar, oil, eggs, honey, and salt. Whisk the mixture until well combined.
Add the wet mixture to the dry mixture and gently mix until just combined. It’s okay if there are lumps, we don’t want to overmix the batter. Set aside and allow the batter to rest for 40 minutes.
Meanwhile, preheat the oven to 400℉ 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 don’t stick.
To ensure the highest, fluffiest muffins, we’re 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 400℉. 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 350℉. 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.
Fill your muffin tin to the brim. We want a nice big muffin top.
Bake at 400℉ for 5 minutes! This is so important for that beautiful dome shape that makes the picture-perfect muffin.
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.
