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Honey Cornbread Muffins

  • Author: Melissa Riker
  • Prep Time: 10 mins
  • Cook Time: 17 mins
  • Total Time: 27 mins
  • Yield: 12 1x
  • Category: bread
  • Method: baking
  • Cuisine: American


These easy to make Honey Cornbread Muffins are lightyears beyond the plain store-bought mixes. Flavored with honey, they are sweet and dense-try them and you’ll be a convert for sure!


  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/8 tsp salt
  • 1 stick butter
  • 1 cup milk
  • 2 tablespoons sour cream
  • 2 large eggs
  • 1/4 cup + extra for serving Nature Nate’s honey
  • 2 tablespoons vegetable oil


  1. Preheat oven to 375 degrees. Spray a muffin tin with nonstick spray and set aside.
  2. Melt butter in the microwave for one minute, set aside to cool.
  3. In a medium bowl combine flour, cornmeal, sugar, baking powder and salt. Whisk to blend.
  4. In another bowl combine milk, sour cream, eggs, honey, and vegetable oil. Stir to blend. Add butter-MAKE SURE BUTTER HAS COOLED (or you’ll be having scrambled eggs in your muffins, not that I would ever make that mistake!!)
  5. Add the wet mixture to the dry mixture and fold until just combined-don’t over mix.
  6. Spoon batter into the muffin pan, filling just about 1/2 cm below the top rim-these muffins don’t rise much so if you want that classic domed top you really need to fill them up!
  7. Bake for 15-17 minutes or until a toothpick inserted in the middle comes out clean. (A few crumbs are ok, just no batter.
  8. Drizzle with honey if desired to serve. Also great without it!

Keywords: honey cornbread muffins