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!

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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

Ingredients:

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)

Directions:

  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.

   

58 Responses to “Honey Cornbread Muffins”

  1. #
    1
    Paula — August 7, 2014 at 12:55 am

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

    Reply

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    Chung-Ah | Damn Delicious — August 7, 2014 at 1:04 am

    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!

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 2:08 am

      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 :)

      Reply

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    lisatberry — August 7, 2014 at 2:26 am

    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.

    Reply

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    Paula — August 7, 2014 at 4:06 am

    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!

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 4:16 am

      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!

      Reply

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    Tom @ Raise Your Garden — August 7, 2014 at 4:26 am

    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!

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 12:59 pm

      That’s awesome you cook as a family and yes, dry cornbread is blech, and yes restaurants can be the worst offenders. It just sits out and gets drier and drier!

      Reply

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    Melanie @ Carmel Moments — August 7, 2014 at 4:33 am

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

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 12:59 pm

      Thanks for pinning and the super sweet compliment!

      Reply

  7. #
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    Maryea {happy healthy mama} — August 7, 2014 at 4:39 am

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

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 12:58 pm

      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!

      Reply

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    Danielle @ Chits and Chats and Chocolate — August 7, 2014 at 4:57 am

    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!

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 12:57 pm

      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!

      Reply

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    Gayle @ Pumpkin 'N Spice — August 7, 2014 at 5:03 am

    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!

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 12:56 pm

      Love it when food brings us back to delicious childhood memories! :) I have the same thing happen with my grandma and memories too!

      Reply

  10. #
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    Katrina @ Warm Vanilla Sugar — August 7, 2014 at 5:07 am

    Such a fabulous muffin. These sound great!

    Reply

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    Dorothy @ Crazy for Crust — August 7, 2014 at 6:23 am

    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!

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 12:56 pm

      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!

      Reply

  12. #
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    Ashton — August 7, 2014 at 6:39 am

    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!

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 12:54 pm

      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!

      Reply

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    Bianca @ Confessions of a Chocoholic — August 7, 2014 at 7:14 am

    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.

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 12:53 pm

      It’s easy to dry it out but just don’t over bake and you’ll be set!

      Reply

  14. #
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    Kris — August 7, 2014 at 8:21 am

    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.

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 12:53 pm

      I love that you have an abundance of zuke and blueberries, two of my faves! Your skillet cornbread sounds perfect and amazing!

      Reply

  15. #
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    Kelly - LEFT SIDE OF THE TABLE — August 7, 2014 at 8:35 am

    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!

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 12:52 pm

      Breaking them open and adding a pat of butter is the best :)

      Reply

  16. #
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    Alexis @ Upside Down Pear — August 7, 2014 at 9:24 am

    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!!

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 12:51 pm

      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!

      Reply

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    Michelle @My California Kitchen — August 7, 2014 at 10:20 am

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

    Reply

  18. #
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    Jacklyn — August 7, 2014 at 2:27 pm

    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 :)

    Reply

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    Linda @ Veganosity — August 7, 2014 at 5:10 pm

    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!

    Reply

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    Laura (Tutti Dolci) — August 7, 2014 at 5:26 pm

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

    Reply

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    Heather @ French Press — August 7, 2014 at 6:21 pm

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

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 8:50 pm

      I know, the dry, ugh. But this version isn’t, promise!

      Reply

  22. #
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    Medha @ Whisk & Shout — August 7, 2014 at 6:38 pm

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

    Reply

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    Heather @ Shards of Lavender — August 7, 2014 at 6:39 pm

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

    Reply

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    Jayne @ Tenacious Tinkering — August 7, 2014 at 8:12 pm

    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?

    Reply

    • Averie Sunshine replied: — August 7th, 2014 at 8:50 pm

      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!

      Reply

  25. #
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    Jessica @ Sweet Menu — August 7, 2014 at 8:23 pm

    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!

    Reply

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    Thalia @ butter and brioche — August 7, 2014 at 8:41 pm

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

    Reply

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    ami@naivecookcooks — August 7, 2014 at 8:58 pm

    Averie I am loving this idea!!

    Reply

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    Chelsea @chelseasmessyapron — August 8, 2014 at 4:35 am

    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 :)

    Reply

    • Averie Sunshine replied: — August 8th, 2014 at 10:22 am

      If you end up trying these, LMK! Just don’t overbake and I think your hubby will approve :)

      Reply

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    Paula — August 8, 2014 at 6:29 am

    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!!!

    Reply

    • Averie Sunshine replied: — August 8th, 2014 at 10:17 am

      That’s awesome that you became a baking convert now too with it!

      Reply

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    Kayle (The Cooking Actress) — August 8, 2014 at 9:07 am

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

    Reply

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    Kelsey Bang — August 8, 2014 at 3:57 pm

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

    kelseybang.com

    Reply

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    Molly — August 13, 2014 at 9:44 am

    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.”
    Mmmmmm

    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?

    Reply

    • Averie Sunshine replied: — August 13th, 2014 at 4:20 pm

      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.

      Reply

      • Molly replied: — August 13th, 2014 at 5:58 pm

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

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    Lyuba@willcookforsmiles — August 13, 2014 at 7:08 pm

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

    Reply

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    Hayley @ The Domestic Rebel — August 14, 2014 at 5:22 pm

    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 :)

    Reply

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    Deborah — September 6, 2014 at 7:20 am

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

    Reply

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    Michelle @ The Gathering of Friends — October 17, 2014 at 1:48 pm

    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/

    Reply

    • Averie Sunshine replied: — October 17th, 2014 at 3:15 pm

      Thanks for the feature and glad you liked them!

      Reply

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