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Golden-brown baked cornbread muffins in paper liners, fresh out of the oven and arranged in a basket lined with a striped cloth.

Honey Cornbread Muffins

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These tender, slightly sweet cornbread muffins are perfect on their own or with a touch of spice, offering a cozy snack or side for any meal.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 Muffins
Course: Side, Snack
Cuisine: American, Southern
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup 120 g cornmeal (fine or medium grind)
  • 1 cup 125 g all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder leavening agent
  • ½ teaspoon baking soda leavening
  • ⅛ teaspoon salt enhances flavor
  • ½ cup 113 g unsalted butter melted and slightly cooled (adds richness)
  • 2 tablespoons 30 ml olive oil or vegetable oil (keeps muffins moist)
  • ¼ cup 50 g packed light or dark brown sugar (adds sweetness)
  • 2 tablespoons 43 g honey (natural sweetness)
  • 1 large egg at room temperature (for structure and moisture)
  • 1 cup 240 ml buttermilk at room temperature (for tenderness and flavor)
  • Optional: 1–2 jalapeños chopped adjust heat; seeds optional

Method
 

  1. Preheat the oven to 425°F (218°C). Line a 12-count muffin pan with liners or lightly grease.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk melted butter, oil, brown sugar, and honey until smooth and thick.
  4. Whisk in the egg until fully incorporated.
  5. Pour in the buttermilk and stir until combined.
  6. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Avoid over-mixing.
  7. Fold in chopped jalapeños or other desired add-ins.
  8. Spoon the batter evenly into the prepared muffin cups, filling to the top.
  9. Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and continue baking for 16–17 minutes, until a toothpick inserted in the center comes out clean.
  10. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before serving.

Nutrition

Serving: 60gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 80mgFiber: 1gSugar: 7gVitamin A: 200IUVitamin C: 0.5mgCalcium: 30mgIron: 1mg

Notes

Warm, sweet, and tender, these muffins pair beautifully with breakfast, soup, or just a pat of butter. Optional add-ins like jalapeño, cheese, or corn bring delightful twists.

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