Your next batch of chili needs these Honey Cornbread Muffins! They’re moist and hearty with the flavors of honey and butter, and the recipe includes an easy dairy-free option. They come together in one bowl and they’re so easy to make!

Honey cornbread muffins in a basket

It doesn’t get better than homemade bread, and this time of year it’s all about cornbread for me.

My skillet cornbread is sweetened with maple syrup and has golden brown, crispy edges that I adore, and my blueberry cornbread is studded with juicy blueberries for a delicious twist on the classic.

These Honey Cornbread Muffins are my new favorite. They have a moist yet hearty texture, and the flavors of honey and butter take them completely over the top.

They’re also the perfect portion size and they bake up even more quickly.

They’re the perfect fall side dish!

Cornbread muffins on a wire rack

Why you’ll love this recipe:

  • These muffins have a moist yet hearty texture and the flavors of honey and butter.
  • This corn muffin recipe is better than any store bought cornbread mix and the batter comes together in one bowl.
  • Swap the butter for oil and the milk for non-dairy milk to make these dairy-free cornbread muffins.
  • They’re great for meal prep and are freezer friendly.

Recipe ingredients

Corn muffin recipe ingredients

Ingredient notes

  • Flour. The flour may be substituted with whole wheat white flour for added fiber. Gluten-free 1 to 1 flour can also be substituted to make these corn muffins gluten-free.
  • Cornmeal. Finely ground or medium grind cornmeal both work well in this recipe.
  • Butter. The butter adds great flavor, but I’ve used oil many times instead with great results.
  • Milk. This recipe will work with any type of milk, whole milk or buttermilk provide richness and the most tender crumb. To make homemade buttermilk, add 1 tablespoon of fresh lemon juice to 1 cup of dairy or non-dairy milk and let stand at room temperature for 10 minutes.
  • Honey. Substitute the honey with maple syrup or granulated sugar.

How to make corn muffins

You’ll never need a cornbread mix again with this easy cornbread muffin recipe. They’re super easy to make and they come together in one bowl!

Pro tip:  Use whole milk or buttermilk for ultra moist corn muffins.  To make homemade buttermilk, add 1 tablespoon of fresh lemon juice to 1 cup of dairy or non-dairy milk and let stand at room temperature for 10 minutes.

See the recipe card below for full instructions.

How to make corn muffins
  1. Melt the butter in the microwave in a microwave safe bowl and cool slightly.
  2. Whisk in the milk, honey and egg until well combined.
  3. Add the flour, cornmeal, baking powder, baking soda and salt, and stir just until incorporated.
  4. Divide the batter between (12) standard muffin cups and bake at 400 degrees for 13-15 minutes.
Corn muffins on a wire rack next to bowl of honey

FAQs

What’s the difference between corn muffins and cornbread?

They’re essentially the same thing. Cornbread is baked in a square baking pan, and corn muffins are baked in a muffin pan.

Can I make these cornbread muffins dairy-free?

These can easily be made dairy-free by swapping the butter with oil and using non-dairy milk.

Can I make these corn muffins gluten-free?

You can safely substitute the all purpose flour with your favorite gluten-free 1 to 1 flour.

What do you eat with corn muffins?

Corn muffins are the perfect side dish for barbecues in the summer time, or served with soups, stews and chili in the cooler months. They’re also great served for Thanksgiving dinner!

Honey cornbread muffins on a plate

Serving suggestions

These corn muffins are extremely versatile and can be served a number of ways!

Recipe notes

  • Pro tip:  Use whole milk or buttermilk for ultra moist corn muffins.  To make homemade buttermilk, add 1 tablespoon of fresh lemon juice to 1 cup of dairy or non-dairy milk and let stand at room temperature for 10 minutes.
  • Make dairy-free cornbread muffins by swapping the butter and milk with oil and your favorite non-dairy milk.
  • Store cornbread muffins at room temperature for up to 3 days, in the refrigerator for up to one week, or in the freezer for up to 3 months.
Honey drizzling over a corn muffin

More bread recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!

Honey cornbread muffins in a basket

Honey Cornbread Muffins

Honey Cornbread Muffins are moist and hearty with the flavors of honey and butter. Recipe includes an easy dairy-free option and they're so easy to make!
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Ingredients

  • 1/2 cup unsalted butter or sub with oil to make this recipe dairy-free
  • 1 cup milk use your favorite dairy or non-dairy milk; whole milk and buttermilk (see notes for dairy-free buttermilk)
  • 1/3 cup honey
  • 1 large egg
  • 1 cup cornmeal
  • 1 cup all purpose flour see notes for gluten-free instructions
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Instructions 

  • Preheat the oven and line a standard muffin pan with paper liners.
  • Melt the butter in a large heatproof bowl in the microwave for 1 minute or until melted. Let stand for a couple of minutes to cool slightly, then whisk in the buttermilk, honey and egg until well combined.
    1/2 cup unsalted butter, 1 cup milk, 1/3 cup honey, 1 large egg
  • Add the cornmeal, flour, baking powder, baking soda and salt, and stir until just combined. Do not over mix.
    1 cup cornmeal, 1 cup all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt
  • Divide the batter evenly between the (12) muffin cups, then bake for 13-15 minutes or until set. Remove the cornbread muffins from heat and cool on a wire rack for 10 minutes in the pan, then remove from the pan and cool completely. Enjoy!

Notes

  • Pro tip:  Use whole milk or buttermilk for ultra moist corn muffins.  To make homemade buttermilk, add 1 tablespoon of fresh lemon juice to 1 cup of dairy or non-dairy milk and let stand at room temperature for 10 minutes.
  • Make dairy-free cornbread muffins by swapping the butter and milk with oil and your favorite non-dairy milk.
  • Store cornbread muffins at room temperature for up to 3 days, in the refrigerator for up to one week, or in the freezer for up to 3 months.

Nutrition

Serving: 1muffin, Calories: 194kcal, Carbohydrates: 23g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 38mg, Sodium: 278mg, Potassium: 104mg, Fiber: 2g, Sugar: 5g, Vitamin A: 292IU, Calcium: 96mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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