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A muffin topped with a pat of melting butter and honey sits on a white plate, with a bowl of butter cubes and two spoons in the background.

Honey Cornbread Muffins

Chef Jenn
Honey Cornbread Muffins are tender, lightly sweet muffins made with cornmeal, honey, buttermilk, and Greek yogurt. Perfect alongside chili, barbecue, or for breakfast, they're easy to make and always a hit.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Side Dish, Snack
Cuisine American, Southern
Servings 12 servings
Calories 193 kcal

Equipment

Ingredients
  

Dry Ingredients

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Wet Ingredients

  • 2 eggs
  • 1/3 cup honey
  • 6 tablespoons unsalted butter melted
  • 1/2 cup plain Greek yogurt
  • 3/4 cup buttermilk

Instructions
 

  • Preheat your oven to 375°F. Prepare a 12-cup muffin pan by spraying it with nonstick cooking spray or lining it with parchment paper muffin liners.
  • In a large mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Use a whisk or fork to stir until evenly mixed with no lumps.
  • In a separate medium bowl, whisk together eggs, honey, melted butter, Greek yogurt, and buttermilk until smooth. Use a silicone spatula to scrape down the sides for even mixing.
  • Pour the wet mixture into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold together just until the batter comes together. Don't overmix—a few lumps are fine.
  • Using a large spoon, ice cream scoop, cookie scoop, or ¼ cup measuring cup, divide the batter evenly among all 12 muffin cups, filling each about ⅔ to ¾ full.
  • Bake on the center rack for 14 to 18 minutes, until tops are golden brown and a toothpick or cake tester inserted in the center comes out clean or with a few moist crumbs. An oven thermometer helps ensure accurate temperature.
  • Remove from oven and place the muffin pan on a wire cooling rack. Let rest for 5 minutes, then transfer muffins directly to the cooling rack. Serve warm with butter and honey.

Nutrition

Serving: 1muffinCalories: 193kcalCarbohydrates: 27gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 293mgPotassium: 103mgFiber: 2gSugar: 9gVitamin A: 240IUVitamin C: 0.05mgCalcium: 74mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword cornbread muffins, easy muffin recipe, honey cornbread muffins, Southern cornbread, sweet cornbread
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