Honey Cornbread Muffins

Cornbread, like scones, can be horribly dry and tasteless.

I promise these muffins are not.

Honey Cornbread Muffins - Finally cornbread that's not dry! Fluffy, moist and sweetened with honey! You'll love this sweet cornbread!

I hadn’t had cornbread in ages and randomly it popped into my head. Actually, I had a craving for honey and the muffins were the perfect excuse to satisfy my honey craving.

There’s honey in the batter to add sweetness and moisture, as well as drizzled on top. If you like sweeter cornbread, this is the recipe for you.

Honey Cornbread Muffins - Finally cornbread that's not dry! Fluffy, moist and sweetened with honey! You'll love this sweet cornbread!

It’s an easy whisk-together recipe that follows standard muffin-making protocol. A bowl of dry ingredients, a bowl of wet ingredients, add wet to dry, fold, and bake.

The milk is Silk Unsweetened Vanilla Almond Milk and I love it. It only has 30-calorie per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often.

I recently used it in Thick and Fudgy Peanut Butter Smoothies, Dairy-Free Soft and Fluffy Blueberry Pancakes, Soft and Fluffy Strawberry Banana Cake, and have used it in Vegan Chunky Apple Cinnamon Muffins, Fluffy Vegan Coconut Oil Banana Muffins, Soft Vegan Pumpkin Cake, and 50-Calorie Copycat Skinny Caramel Frappuccinos.

All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.

Honey Cornbread Muffins - Finally cornbread that's not dry! Fluffy, moist and sweetened with honey! You'll love this sweet cornbread!

I combatted the dryness issue that often plagues cornbread by using a bit of coconut oil (you cannot taste it) and sour cream in addition to the melted butter in the batter. Between oil, sour cream, and butter, there’s no excuse for dryness unless you overbake. Less is more with cornbread because it can become dried out and overdone quickly.

The recipe makes about 14 muffins but rather than dirtying another muffin pan after making 1 dozen, I used the remaining batter and made a mini cornbread loaf. I used my mini loaf pan and use my mini pans all the time for extra cupcake or muffin batter, or for mini cakes. Super handy.

Honey Cornbread Muffins - Finally cornbread that's not dry! Fluffy, moist and sweetened with honey! You'll love this sweet cornbread!

The muffins are soft, fluffy, light, and nicely sweetened from the honey. They’re like little sponges and soaked it right up, but you can omit the honey drizzle if you want to pair the muffins with chili, soup, or savory fare.

For me, the more honey, the merrier.

Honey Cornbread Muffins - Finally cornbread that's not dry! Fluffy, moist and sweetened with honey! You'll love this sweet cornbread!

Print Recipe

Honey Cornbread Muffins

If you like sweeter cornbread, this is the cornbread recipe for you. The recipe makes about 14 muffins, but I made 12 muffins and 1 mini loaf. It's an easy whisk-together recipe with and between oil, sour cream, and butter in the batter, there's no excuse for the dryness that tends to plague cornbread unless you overbake. Less is more with cornbread because it can become dried out and overdone quickly. The muffins are soft, fluffy, light, and nicely sweetened from the honey. They're like little sponges and soaked it right up, but you can omit the honey drizzle if you want to pair the muffins with chili, soup, or savory fare.

Yield: 12 med/large muffins + 1 mini loaf, or about 14 muffins

Prep Time: 10 minutes

Cook Time: 15 to 17 minutes, note oven temp reduction in step 9

Total Time: about 35 minutes, for cooling


1 1/2 cups all-purpose flour
1 cup cornmeal, plus more for sprinkling
3/4 cup granulated sugar (reduce to 1/2 cup for less sweet muffins)
1 tablespoon baking powder
1/2 teaspoon cinnamon
pinch salt, optional and to taste
1/2 cup unsalted butter (1 stick), melted
1 cup milk (I used Silk Unsweetened Vanilla Almond Milk)
2 large eggs
1/4 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)


  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. Allow muffins and loaf to cool in pan for about 10 minutes before carefully removing.
  10. Optionally, drizzle with honey and add a pat of butter before serving. Cornbread is best warm and fresh, but will keep airtight at room temp for up to 3 days.

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.


  1. My son loves cornbread, he’ll loves these. They do sound moist. Thanks for sharing

  2. Cornbread is my ULTIMATE weakness! I could seriously make a meal out of it. And good call on the mini loaf – you’re a genius!

    • It wasn’t all that genius, I just had extra batter and didn’t’ want to waste it so I poured it in there – same as I do with any quickbread recipe when that happens :)

  3. I love cornbread with that chewy texture it has so good and I prefer it on the sweeter side so the more honey the better…these look yummy.

  4. Honey on (and in) cornbread is a great combination and I like that little hint of cinnamon you added. I often add a big spoonful of PB to the batter. I haven’t made any since last fall but after reading this it sounds good and would be perfect with one of your fabulous salads this time of year!

    • Pb in the batter…that reminds me that in PB Comfort there’s a biscuit recipe that has PB in the batter. I still remember how good those things were! I totally should make PB cornbread! As long as there’s honey and cinnamon, may as well go for broke with the PB! Great suggestion!

  5. We love sweeter cornbread here! The dry stuff is disgusting. Even at restaurants, it can be pretty gross. Can’t wait to try as a family. We love cooking together!

  6. Mmm…these would even be perfect with my morning coffee. Love how beautiful you make food look!

  7. Cornbread muffins are one of my faves! Reminds me of fall because I love them with a big bowl of veggie chili. :)

    • I’m a little early on the fall recipes but figured, why not. They’re fairly all-seasons, right :) That’s what I told myself but I totally thought of veggie chili right along with these too!

  8. Love that these aren’t dry! Nothing’s worse than cornbread that feels like it was made exclusively out of cornmeal, baking powder, and water! I, too love the taste of honey in my cornbread! These will definitely find their way to my dinner table on of these evenings!

    • If you try them, LMK!

      And yes, “Nothing’s worse than cornbread that feels like it was made exclusively out of cornmeal, baking powder, and water!” – Amen to that!

  9. Cornbread and honey is the perfect combination! Reminds me of my childhood…my Grandma would always make a big skillet of cornbread, and we would slather with honey and butter. These look delicious!

  10. Such a fabulous muffin. These sound great!

  11. There is nothing worse than a dry corn muffin! That’s the reason I always use a mix – because I trust it. But now I want to try these. My cornbread stuffing has been on my list to make and post – so I may just have to try these babies first!

    • You make cornbread stuffing? That’s awesome and yeah I am breaking out the ‘fall’ recipes slowly here. A little early but whatever.

      And I have never tried cornbread mix! But I promise these babies are so easy!

  12. Oh girl. Cornbread and honey is my love language!!!! I am absolutely DYING over these photos and will absolutely have to make these tonight to go with Chili Night!! Perfect timing :) Pinned!

    • Are you for real going to make them? You’re a Southern girl and you like comfort food…I hope these pass muster! :) And you’re having chili night? Oh wow, that is great timing!! Thanks for pinning!

  13. I love sweet cornbread! I have never attempted to make it myself at home – exactly because I’m scared it will come out too dry – but now I want to try your delicious recipe. The honey in the batter and drizzled on top sounds perfect, too.

  14. I thought I was the only cornbread lover out there–although I like making mine in an iron skillet–love the crusty edge combined with the soft center. These look yummy! Once I wade through the zucchini/blueberries/rhubarb for baking, I can tackle your muffins.

  15. I adore sweet cornbread! Honey tends to moisten things up too when you put it on top! I also love cornbread with lots of chunks in it! Ouhhh now i’m gonna need to make cornbread REAL soon. I think i’ll keep them in little muffins, love breaking them open and spreading a little butter ;) Thanks, Averie!

  16. These pictures have me drooling! I haven’t had cornbread in ages either, but when we do, I eat almost the whole loaf. The honey drizzle on top is a must! I’ve switched to using almond milk for baking and haven’t noticed any difference between that and regular milk. I haven’t tried the unsweetened version though (just the original), so I’ll have to pick one up next time!!

    • Love that you switched and haven’t noticed a difference. I don’t find that the unsweetened version tastes ‘un-sweet’, if that makes sense. It just tastes ‘normal’ and if I want it sweet, I can always doctor it up with zero-calorie sweetener options!

  17. I love lots of honey with my cornbread! This looks so delicious!

  18. Oh my gosh, I will have to try this cornbread next time I make chili!! These would be the perfect addition of sweetness to it :)

  19. Hi Averie! I LOVE cornbread!! Now that I’m a vegan the honey won’t due, but even before I changed my diet I put pure maple syrup in my cornbread. The rich maple flavor marries beautifully with the corn taste. It also helps make it moist. Your post has me craving my vegan chili and cornbread. Guess what I”m making this weekend!

  20. How funny, I just made cornbread today and honey is a must. Love these muffins!

  21. i love cornbread, but it can be SO dry, these look simply heavenly and that honey…LOVE it

  22. Ooh I love cornbread and I like mine on the sweeter side, so the honey here sounds awesome :)

  23. I love a moist cornbread muffin and yours look perfect! Honey drizzle on top makes it beyond perfect. Definitely pinning these…

  24. I’ve had really good cornbread ONCE ever. I wonder if I can add some jalapenos in this and make it a tad more savoury. Or maybe some a handful of craisins to make it sweeter. What do you think?

    • I think you could go in either direction! I love both (many people despise both…ha!) but I think either would be great! I think the honey would balance the jalepenos and you can also maybe add a pinch of garlic/onion powder if you want and craisins with their tart/sweet would also be great with honey!

  25. They look wonderful Averie! I have had dry cornbread before but I have also had fluffy and soft cornbread – big difference! Love that I can recreate this at home!

  26. i do not cook enough with cornmeal, these muffins look super moist and delicious. inspired now to create the recipe, thanks for sharing averie.

  27. Averie I am loving this idea!!

  28. Cornbread is one of my favorite sides for a meal, but my husband hates it and says it’s always dry. I’m definitely trying this recipe and going to try and change his mind! These do look incredibly moist and your recipes always live up to everything you say about them :)

  29. I started drinking almond milk in my post run protein shakes. I never thought I’d bake with it, but one prograstinated trip to the grocery store changed that. Now I use it all the time and my family can’t even tell. Love your cornbread, Averie… that honey, yum!!!

  30. These muffins, like, address all my concerns with cornbread!!! so perfect!

  31. Wow, great photography! these look so dang tasty! Yum!!!!!!!!!


  32. Mine look PERFECT. I’m not even one to care what they look like, but dang! I’m impressed with myself.
    The day before you posted these, I was thinking “man, I could use some cornbread.”

    Also, unrelated – apparently my husband wants some crispy cookies. Most of the ones I make (yours, duh) are nice and soft – any ideas for crispy ones?

    • So glad you liked the muffins and they came out perfectly for you!

      Crispy cookies, well…you can overbake them, that’s one way to do that. And make smaller mounds of dough, make the dough flatter rather than domed balls before baking and/or don’t chill it so it spreads, and that will produce some crisper, firmer cookies. Anything where I’ve called for cornstarch, leave it out. And don’t make anything with pudding mix in it – those will never get crispy :) But in general I am a SOFT cookie girl so I don’t have recipes for crispy cookies in general, but there are ways to manipulate my recipes and turn them crisper by doing the things I just mentioned.

    • I appreciate the hints! The only one I had was bake longer. :-)

  33. These are beautiful cornbread muffins!! I love that you topped them with honey and made them nice and moist :)

  34. Cornbread is such a comfort food for me. So fluffy, rich and sweet at the same time — I can’t get enough. Love that you made this into both plush muffins AND an awesome loaf. Pass the butter :)

  35. Oh my goodness – that honey! I could pop a few of these right into my mouth!

  36. Wow these look incredible! We featured this recipe in our Featured Friday blog post today for a Halloween Chili Party, love for you to visit! http://returntothetable.net/recipes/halloween-chili-party/

  37. I made these tonight to go with chili my husband was making. My family LOVED them. I love the flavor the cinnamon added and my 2 year old little man called it sprinkles in his muffin! Thanks for a great recipe! :)

  38. Can’t wait to make these today! Quick question: if I wanted to make these purely mini muffins (easier for more guests at a party), can you advise what the approximate baking time would be? Thanks so much!

    • In my mini muffin pan, I bake things about 7 to 12 minutes. It depends on the pans (I have a few diff sizes and types) and on the batter, etc but that’s my experience.

  39. Do you know if this freezes well? I freeze bread all the time, but Ive never done cornbread and was planning to make it this weekend. But I feel like it would make it crumbly.

    • I can see why you’d think that about it turning crumbly; hmmm…not sure. Bread in general freezes well but anything is possible. You could always freeze a few and see what happens upon thawing!

  40. I wanted to report back. I tried freezing the cornbread and they froze and reheated just like they came from the oven. They weren’t crumbly or dry once they were reheated as I was worried about. Perfect for having cornbread whenever we want!

  41. The corn bread muffins were excellent. I failed to read the part about reducing the heat and ended up cooking for 3 mins more at 400 degrees. Came out very good. Next time I’ll try following the instructions better. ;) Thanks!

  42. Maybe it was common sense to let the milk sit to room temp, but on my second try of mixing the wet ingredients together it just turned to clumps of fat. I’ve had this recipe on my to-do list for awhile, I’m disappointed it didn’t work for me.

    • It sounds like your milk was too cold and it re-solidified the butter. Thanks for trying the recipe and yes room temp ingredients with baking are always recommended and standard unless specified, i.e. use cold butter for pie crusts.

  43. Just made these and they were AMAZING! Thank you! :] I was wondering if you had nutrition information for 1 muffin or a rough estimate?

  44. I have not had much luck with cornbread in the past but I’m very glad I tried these muffins. They came out nice and moist, dense and tender. I love the sweetness and the drizzle of honey was a nice finish. They were easy to throw together in a pinch having all ingredients on hand. My husband loves cornbread and really liked them with the chili we had. Thanks for the recipe.

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