There’s something about a warm Honey Cornbread Muffin that just makes everything feel a little better. For a weeknight supper or Sunday dinner, these golden muffins bring comfort to the table every time. They’re sweet, tender, and just the right kind of Southern.
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We’ve been baking cornbread for generations, but this muffin version is perfect for sharing. They come out soft and fluffy with just enough honey to make them feel like a treat.
A Southern food classic
Cornbread is a staple at every Southern table I’ve ever known. Growing up, we served it in cast iron skillets, sliced into thick wedges and slathered with butter. I still remember watching my grandma pour in a swirl of honey right before baking, saying it gave the crust a little extra kiss of sweetness.
Now I make these muffins when I want that same warm feeling in a quicker, easy-to-serve form. They’re perfect for passing around at a potluck or packing into a picnic basket. My kids love them with chili, and I like them with greens or a bowl of beans.
Ingredients
How to make Honey Cornbread Muffins
You’ll mix up your dry ingredients in one bowl and your wet ones in another. Combine the two just until they come together, don’t overmix. Scoop the batter evenly into a muffin tin and bake until golden and fluffy. Let them rest a few minutes before serving them warm. They’re best with a bit of butter and more honey on top.
Serving suggestions
Serve these muffins while they’re still warm, fresh from the oven. A pat of salted butter and a drizzle of honey go a long way. They pair well with mains like BBQ ribs, fried chicken, or a big bowl of chili.
Add them to a holiday spread or enjoy them alongside collard greens and black-eyed peas. However you serve them, make sure you set out extra napkins, folks always reach for seconds.
Storage tips
Store any leftover muffins in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate them for up to 5 days or freeze them in a freezer-safe bag. Reheat in the oven or toaster oven at 300°F until warmed through. For an extra-soft bite, wrap them in foil while reheating. Avoid microwaving if you want to keep the edges just slightly crisp.
Southern farewell
These Honey Cornbread Muffins are one of those recipes that feels like home every time I make them. They’re sweet, simple, and sure to bring a little joy to any meal. For dinner with family or a Sunday lunch after church, these muffins fit right in.
I hope they bring as many smiles to your table as they’ve brought to mine. Give ’em a try, and don’t forget the butter!
Honey Cornbread Muffins
Equipment
- Mixing Bowl large
- Mixing Bowl medium
- Whisk
- Rubber Spatula
- Muffin pan 12-well
- Oven
- Measuring Cups and Spoons
- Wire rack
- Toothpick for doneness test
- Cooking spray or parchment muffin cups
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
Wet Ingredients
- 2 eggs
- 1/3 cup honey
- 6 tbsp unsalted butter melted
- 1/2 cup plain Greek yogurt
- 3/4 cup buttermilk
Instructions
- Set your oven to 375°F. Prepare a muffin pan by greasing it with cooking spray or lining it with parchment muffin cups.
- In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Stir to blend everything evenly.
- In another bowl, whisk together the eggs, honey, melted butter, Greek yogurt, and buttermilk. Mix until smooth and fully combined.
- Pour the wet mixture into the dry mixture. Use a rubber spatula to fold the batter together gently. Stir until just combined, it’s okay if it’s a little lumpy.
- Divide the batter evenly among the 12 muffin wells, filling each about ¾ full.
- Place the pan in the center of the oven. Bake for 14 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins sit in the pan for a few minutes before moving them to a wire rack. Serve warm with butter and a drizzle of honey.
