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Cornbread Muffins

These tender and sweet honey Cornbread Muffins have a rich and buttery flavor. These muffins take just minutes to assemble and use easy, accessible ingredients!
Course Appetizer
Cuisine American
Keyword cornbread muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 222kcal
Cost $4.76


  • 3/4 cup (96g) cornmeal (Enriched & Degermed; I use Albers)
  • 1 cup (130g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 cup (240g) buttermilk at room temperature
  • 1 large egg at room temperature
  • 2 tablespoons (45g) honey
  • 1/3 cup (76g) packed light brown sugar
  • 10 tablespoons (141g) melted butter
  • 2 tablespoons melted butter, for the muffin tin


  • PREP: Set out the buttermilk and egg so they reach room temperature; we don't want these cold when using! Preheat the oven to 350 degrees F.
  • MELT BUTTER: Melt 10 tablespoons of butter in the microwave until melted. Set aside to return to room temperature. Don't add hot melted butter into the other ingredients -- make sure it's at the same temperature as the other wet ingredients.
  • DRY INGREDIENTS: In a very large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cornstarch.
  • WET INGREDIENTS: In another bowl, mix the buttermilk, egg, honey, and light brown sugar. Whisk until smooth. While whisking, slowly drizzle in the melted (but room temperature) butter. Once the butter is all mixed in, whisk for another 1-2 minutes or until quite smooth and combined.
  • COMBINE: Pour all of the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Do not over mix.
  • FILL TINS: Melt the other 2 tablespoons butter and, using a pastry brush, coat the insides of all the cavities. You don't need to use all the butter, but grease the entire sides and bottom of the cavities. Fill buttered muffin tins 3/4 the way full. The batter should fill exactly 12 cavaties, so divide the batter evenly among the 12.
  • BAKE: Bake for 19-23 minutes (my oven always takes 20 minutes) or until cornbread is lightly browned on the edges and a toothpick inserted into the center comes out clean or with few moist crumbs.
  • REMOVE: Remove cornbread from the oven and allow to cool in the muffin tin for 5 minutes. Use a fork or spoon to gently pull out the cornbread and transfer to a wire cooling rack to continue to cool. Be gentle; these muffins are delicate and tender!



Storage: Cornbread muffins are best enjoyed the same day they're made. If you have leftovers, wrap each muffin individually and store at room temperature for 1-2 days.


Serving: 1serving | Calories: 222kcal | Carbohydrates: 24.3g | Protein: 3g | Fat: 13g | Cholesterol: 48.3mg | Sodium: 33.7mg | Fiber: 0.9g | Sugar: 9.9g