Honey Cornbread Muffins

Close up of a partially unwrapped honey cornbread muffin with honey dripping off the top.

5 from 8 votes

These easy Honey Cornbread Muffins make the best side dish! With just 10 ingredients, these make-ahead muffins are simple enough for kids and beginners to bake.

Prep Time20

Total Time45

Course: Baking, Breakfast, Side Dish

Cuisine: American

Keyword: brunch, cornbread, muffins, Thanksgiving

Servings: muffins

Calories: 213kcal

Author: Tara Teaspoon

Ingredients

1 cup whole milk
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
3 tablespoons honey
½ teaspoon salt
1 tablespoon baking powder
1 large egg room temperature
4 tablespoons butter melted
¼ cup avocado or canola oil

Instructions

Heat oven to 350ºF. Line a standard 12-cup muffin tin with paper liners.
In a large bowl combine milk and cornmeal and let mixture soak about 5 minutes while you prepare the other ingredients. This will soften the cornmeal for the recipe.
In another bowl, combine flour, sugar, salt, and baking powder and set aside.
Add the butter, oil, honey, and egg to the cornmeal and milk mixture and whisk together.
Add everything to the cornmeal mixture and stir until just combined. Mixture will be slightly lumpy without dry pockets.
Divide batter among muffin cups using a #16 (¼-cup) scoop, or until almost full. Bake until just cooked through and set, 14 to 15 minutes. Let cool before serving.

Notes

Storage information

Freezing: Wrap cooled muffins tightly in plastic wrap and freeze in an airtight container for up to 3 months. Thaw in the refrigerator and then bring to room temperature before enjoying.

Make-Ahead: Bake the muffins up to 2 days ahead. Store in an airtight container at room temperature or in the refrigerator. The muffins can be served warm or cold.

Nutrition