Cornbread Muffins

Tender buttermilk Cornbread Muffins are sweetened with honey and are perfectly portable. They are ready in under 30 minutes!!

These sweet and delicious cornbread muffins go perfectly with a big bowl of Chili, or a cup of your favorite soup! I love serve mine as a side dish to our Chicken Enchilada Soup.

Sweet Cornbread Muffins

I love the fall, with the change of seasons, and especially the food! I may be slightly obsessed with soup! Actually, our entire family loves it. It is so warm and cozy and there are so many variations. 

Soups are easy to make and are very filling. Our favorite accompaniment to soup is cornbread of course! These sweet cornbread muffins are warm and hearty with a hint of sweetness. Naturally, we love to lather them with butter and more honey. 😉 

These are especially good if you need a portable cornbread, such as for a large gathering or outdoor party. We love to bring these to our fall church activity, which usually includes a chili cook off!

We always leave with an empty container!

how to make Cornbread Muffins

PREP. Line a muffin pan with paper liners, or grease each slot well. Preheat the oven to 350°F.

WET INGREDIENTS. In a large bowl mix the honey, eggs, buttermilk, melted butter.

*Tip: If you don’t have buttermilk on hand you can make your own using one of the options found HERE.

DRY INGREDIENTS. Add the cornmeal, flour, sugar, baking powder and salt. Stir gently until combined.

BAKE. Add the batter to the muffin tin. Bake for 15-20 minutes. Insert a toothpick into the center when it comes out clean the muffins are done.

SERVE. These are best served straight out of the oven, but are just as delicious once they’ve cooled. Either way, lather them up with some butter, or better yet, some homemade Honey Butter!

Tips + Storing Info

Corn bread is easy to make, but takes a few tries to really master. The following tips will help you make the best cornbread muffins in a jiffy:

• For a fluffy result use room temperature ingredients. When the eggs and milk are at room temperature, they mix in more smoothly and trap little air pockets in the batter. During the bake time the air expands creating a fluffy muffin.
• Adding too much flour can result in a drier texture. Spoon the flour into the measuring cup and then level it off. Also, this recipe is designed around using all purpose white flour. If you use any other type, then the bread may not turn out as expected.
• Add some extra flavor: Try mixing in ½ cup shredded cheese, diced jalapenos or some minced garlic into the batter. You can also try adding crumbled bacon on top of the batter before baking.

STORE the cooled muffins wrapped in tin foil or in a Ziploc bag. They will keep at room temperature for 1-2 days, or in the fridge for up to 4 days. 

To FREEZE, let the muffins cool. Place each muffin in a separate fold top sandwich bag and wrap. Place them together in a  freezer Ziploc bag. Label and freeze for 1-2 months. 

To REHEAT, thaw (if applicable) and wrap the muffins in tin foil. Bake at 350°F until warm. You can also reheat in the microwave.

For more CornBreads, try:

• Homemade Cornbread
• Sour Cream Cornbread
• Mexican Cornbread
• Sweet Cornbread