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!

MY OTHER RECIPES

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!

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.

5
5 / 5 ()
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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.

87 comments on “Honey Cornbread Muffins”

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

  2. Averie I am loving this idea!!

  3. 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 :)

  4. 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!!!

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

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

    kelseybang.com

  7. 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?

    • 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.

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

  9. 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 :)

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

  11. 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/

  12. 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! :)

  13. 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!

  14. 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!

  15. 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!

  16. 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!

  17. 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.

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

  19. 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.

  20. I am late to this party but WOW! These are amazing and I had to comment. Have been looking for a cornbread recipe without buttermilk for awhile and came across this. I used 1/4 butter and 1/4 coconut oil and the 1/2c sugar option and it was soft and delicious! Thank you!!

  21. Outstanding!  Best cornbread muffins I ever made.  Moist, not too sweet……delicioius!

  22. These are so scrumptious! I followed your recipe exactly and they came out perfectly! I made 3.5 mini loaves. They are very moist and flavorful! Love love them!

  23. Good afternoon; I have just one question for you, since we don’t like muffins, can I make this cornbread
    in a 9×13 inch glass pan??. and how long would it bake??.
    I love your recipe looks so yummy and I want to make it for my family.

    Thank you and keep baking,
    Libni

  24. I tried making these honey cornbread muffins last night… They were burnt, like bad. I’m trying to figure out what I did wrong? They also were dry. This is the first recipe I’ve ever had difficulty with:(

  25. Definitely, your honey cornbread muffins are awesomeness! This is a great recipe Averie, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!

    Rating: 5

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