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Honey Cornbread Muffins
4.5 from 78 votes

Honey Cornbread Muffins

Honey Cornbread Muffins combine cornmeal, all-purpose flour, sugar, and warming cinnamon with melted butter, milk, eggs, honey, coconut oil, and sour cream for moist, tender muffins. The batter is folded gently to preserve crumb texture, then baked until golden with a slightly domed top and a hint of crispness from a cornmeal sprinkle. These muffins offer a sweet yet balanced cornbread flavor, excellent for breakfast or as a side.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 14 muffins
Calories: 239 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup cornmeal plus more for sprinkling
  • ¾ cup granulated sugar reduce to 1/2 cup for less sweet muffins
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • pinch salt optional and to taste
  • ½ cup butter 1 stick, melted, unsalted
  • 1 cup milk I used Silk Unsweetened Vanilla Almond Milk
  • 2 egg large
  • ¼ cup honey plus more for drizzling
  • 2 tablespoons coconut oil vegetable or canola oil may be substituted
  • 2 tablespoons sour cream plain or vanilla Greek yogurt may be substituted

Instructions

    Cup of Yum
  1. Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan; set aside. Recipe makes about 14 muffins but I made 12 muffins and used a mini loaf pan for the remaining batter rather than dirtying another muffin pan or discarding batter; do whatever is easiest.
  2. In a large bowl, add the first 6 ingredients, through optional salt, and whisk to combine; set bowl aside.
  3. In a medium microwave-safe bowl, add the butter and heat to melt, about 1 minute on high power. Allow butter to cool momentarily so you don’t scramble the eggs.
  4. Add add remaining ingredients to butter and whisk to combine and until smooth and no white streaks remain.
  5. Pour wet mixture over dry ingredients and fold until combined; don’t overmix.
  6. Using a large cookie scoop, 1/4-cup measure, or spoon, fill each muffin cavity to a solid 3/4-full. Any less and you won’t get a domed top.
  7. Add a generous pinch of cornmeal to the top of each muffin and loaf.
  8. Bake at 400F for 10 minutes.
  9. Reduce oven temp to 350F and bake muffins for about 5 to 7 minutes (about 15 to 17 minutes total), or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Mini loaf will take a approximately 2 minutes longer than muffins. Be very careful not to overbake or cornbread will be dry.
  10. Allow muffins and loaf to cool in pan for about 10 minutes before carefully removing.
  11. Optionally, drizzle with honey and add a pat of butter before serving.

Notes

  • For less sweet muffins, reduce granulated sugar to 1/2 cup.
  • Keep muffins airtight at room temperature and consume within 3 days for optimal freshness.
  • Use plain sour cream or vanilla Greek yogurt as a substitute if needed.
  • Fill muffin cups three-quarters full to ensure a nice domed top.

Nutrition Information

Serving 1 Calories 239kcal (12%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g (18%) Cholesterol 47mg (16%) Sodium 138mg (6%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 14 muffins

Amount Per Serving

Calories 239

% Daily Value*

Serving 1
Calories 239kcal 12%
Carbohydrates 34g 11%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Cholesterol 47mg 16%
Sodium 138mg 6%
Fiber 1g 4%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.