Easy Homemade Cornbread Muffins with Honey Butter

January 15, 2025

Get ready to bake up some love! These Easy Homemade Cornbread Muffins are golden, fluffy, and pair perfectly with creamy, dreamy honey butter. Simple to make and bursting with flavor, they’re just what your table needs. Let’s mix, bake, and enjoy every crumb together!

5.0 out of 5 (4 ratings)

There’s something magical about the humble cornbread muffin. It’s warm, comforting, and just the right balance of sweet and savory. Today, we’re diving into the ultimate recipe for Easy Homemade Cornbread Muffins with Honey Butter. Whether you’re serving them alongside a hearty chili or simply enjoying one fresh out of the oven slathered in creamy honey butter, these muffins are here to win your heart (and taste buds). Let’s get ready to make your kitchen smell amazing and your soul feel oh-so-happy.

Easy Homemade Cornbread Muffins with Honey Butter Recipe

What makes these cornbread muffins special, you ask? First off, they’re wonderfully golden, perfectly moist, yet subtly crumbly—everything a good cornbread should be! Plus, we’re giving them a sweet twist with a generous dollop of honey butter that melts on top like a dream. The secret weapon here? A mix of cornmeal for that authentic texture and a bit of buttermilk to keep things tender and extra flavorful. It’s a classic Southern inspiration but with just enough flair to take them to new heights. Oh, and don’t be shy with that honey drizzle—the more, the merrier!

Now, let me share a few little tips to make these muffins truly shine. First, don’t overmix the batter—lumps are your friends in this recipe. Overmixing can make the muffins dense instead of light and fluffy. Use room-temperature ingredients to help everything blend harmoniously. And when it comes to that honey butter? Whip it up in advance for a silky-smooth spread that’s ready to go as soon as the muffins come out of the oven. Trust me, this tiny bit of prep makes that first bite absolutely unforgettable.

I know you’re already dreaming of these cornbread muffins gracing your table. Pair them with a hot bowl of soup, alongside barbecue ribs, or just eat them as a snack (because why not?!). You can even get creative—add a pinch of jalapeño for a spicy kick or a handful of shredded cheddar for cheesy goodness. Whatever spin you decide to put on them, these muffins are here to make your day extra delicious. So, go ahead, preheat your oven, and let’s fill your home with the comforting smell of cornbread joy!

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Prep Time

15 minutes

Cook Time

20 minutes

Servings

4 servings

Cuisine

American

Ingredients

•1 cup all-purpose flour
•1 cup yellow cornmeal
•1/4 cup granulated sugar
•1 tablespoon baking powder
•1/2 teaspoon salt
•1 cup milk
•1/3 cup vegetable oil or melted butter
•1 large egg
•1/4 cup honey (for honey butter)
•1/4 cup unsalted butter, softened (for honey butter)

Instructions

1
Preheat the oven to 400°F (204°C) and line a 12-cup muffin tin with paper liners or grease the cups.
2
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
3
In a separate bowl, whisk together the milk, vegetable oil or melted butter, and egg.
4
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7
While the muffins cool slightly, prepare the honey butter by mixing the softened butter and honey together in a small bowl until smooth.
8
Serve the warm muffins with honey butter spread on top.

Nutrition Information

Calories

210 calories per muffin

Protein

Carbs

30g

Fat

Frequently Asked Questions

Q: Can I substitute the yellow cornmeal with another type of cornmeal?

A: Yes, you can substitute yellow cornmeal with white cornmeal, but it may slightly alter the flavor and color of the muffins. Avoid using coarse cornmeal unless you prefer a denser, grainier texture.

Q: What can I use as a substitute for vegetable oil or melted butter?

A: You can use an equal amount of applesauce, Greek yogurt, or coconut oil as a substitute for vegetable oil or melted butter. However, these substitutions may affect the texture and flavor slightly.

Q: Can I make these cornbread muffins gluten-free?

A: Yes, you can make these gluten-free by replacing the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your cornmeal is labeled gluten-free as well to avoid cross-contamination.

Q: How do I store leftover cornbread muffins?

A: Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. Reheat in the microwave or oven before serving.

Q: Why are my muffins dry or crumbly?

A: Overmixing the batter or overbaking the muffins can cause them to turn out dry or crumbly. Mix the batter just until combined, and check for doneness at the 15-minute mark by inserting a toothpick into the center.

Q: Can I use a different sweetener instead of sugar?

A: Yes, you can use honey, maple syrup, or brown sugar as a sweetener. If using liquid sweeteners like honey or maple syrup, slightly reduce the amount of milk to maintain the correct batter consistency.

Q: What are some variations or add-ins for this recipe?

A: You can add 1/2 cup of shredded cheddar cheese, diced jalapeños, or fresh corn kernels to the batter for a savory twist. For a sweeter version, mix in 1/2 cup of blueberries or a pinch of cinnamon.

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