Tender buttermilk cornbread muffins are sweetened with honey and are perfectly portable. They are ready in under 30 minutes!!
Sweet Cornbread Muffins
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 bake 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.
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
If you don’t have buttermilk on hand you can make your own using one of the options found HERE.
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:
Cornbread Muffin Recipe
- 2 tbsp honey
- 2 eggs beaten
- ½ c unsalted butter melted and cooled
- ¾ c buttermilk
- 1 c cornmeal
- 1 c all purpose flour
- ⅓ c white sugar
- 1 tbsp baking powder
- 1 tsp salt
- 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.