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!
Why we think you’ll love it:
- Quick & easy. Whip them up in under 30 minutes—perfect for busy weeknights or last-minute dinner sides.
- Soft & sweet. They’re tender, fluffy, and lightly sweetened with honey, making them irresistible on their own or with butter.
- Family favorite. These muffins pair perfectly with soups, chili, and BBQ—everyone always goes back for seconds!
Cornbread Muffins Ingredients
- 2 tablespoons honey
- 2 eggs beaten
- ½ cup unsalted butter melted and cooled
- ¾ cup buttermilk
- 1 cup cornmeal
- 1 cup all purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
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!
Kristyn’s Recipe Tips
- Use room temperature ingredients for fluffier muffins with a tender crumb.
- Don’t overmix—stir until just combined to keep muffins soft and light.
- Try fun mix-ins like cheddar, jalapeños, or even crispy bacon for extra flavor.
- For the best taste, serve warm with butter or honey butter straight from the oven.
Cornbread Muffin Recipe
Video
Ingredients
- 2 tablespoons honey
- 2 eggs beaten
- ½ cup unsalted butter melted and cooled
- ¾ cup buttermilk
- 1 cup cornmeal
- 1 cup all purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Line a muffin pan with paper liners, or grease each slot well. Preheat the oven to 350°F.
- In a large bowl mix the honey, eggs, buttermilk, melted butter.
- Add the cornmeal, flour, sugar, baking powder and salt. Stir gently until combined.
- 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.
Notes
- Use room temperature ingredients for fluffier muffins with a tender crumb.
- Don’t overmix—stir until just combined to keep muffins soft and light.
- Try fun mix-ins like cheddar, jalapeños, or even crispy bacon for extra flavor.
- For the best taste, serve warm with butter or honey butter straight from the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
Complete the Meal
Main Dishes
Best Chili Recipe
35 mins
Chicken Enchilada Soup
4 hrs 10 mins
Crock Pot Ribs
4 hrs 5 mins
Baked BBQ Chicken
25 mins
More Cornbread
Sweet Cornbread
40 mins
Jalapeño Cornbread
30 mins
Buttermilk Cornbread
40 mins
Sour Cream Cornbread
35 mins
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This recipe was originally published August 2021.
These were the best corn muffins I’ve ever had. Used 1 to 1 Gluten-free flour and loved how they came out. Even my husband loved them.
I know it’s probably super easy to turn a loaf recipe into muffins, but I like when the recipe is designed for it. Thanks for sharing.
These were so good, I served it with classic broccoli cheddar soup and these muffins went so fast!!
Made these for dinner to go with a pot roast and everyone loved them. So moist and good. Love these better than store bought ones.
I’m so happy to hear that! Thanks for giving the muffins a try!
We just love these corn muffins and these are perfect for our gathering this weekend too! Everyone is going to love these! Excited to make these tasty little things with my daughter! 🙂
There’s nothing better than homemade muffins! My family devoured these. Next time i will make a double batch!
I’ll take these over regular cornbread any day! The are soft & buttery & easy to pop in the mouth!
The perfect side to go with all those soups.