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Close-up of moist cornbread muffins showing fluffy texture and warm color.

Honey Cornbread Muffins

Soft, buttery Honey Cornbread Muffins made with cornmeal, honey, milk, and sweet corn. A warm, golden side for chili, soups, barbecue, or holiday dinners.
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Course: Side Dish
Cuisine: American
Keyword: Honey Cornbread Muffins
Cook Time: 22 minutes
Total Time: 22 minutes

Ingredients

  • 1/2 c butter softened
  • 2/3 c white sugar
  • 1/4 c honey
  • 2 large eggs
  • 1/2 tsp salt
  • 1 1/2 c all-purpose flour
  • 3/4 c cornmeal
  • 1/2 tsp baking powder
  • 1/2 c milk
  • 1 can whole kernel sweet corn drained

Instructions

  • Preheat the oven to 400°F. Grease a 12-cup muffin pan or line the cups with paper liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and white sugar. Beat on medium speed until the mixture is light and fluffy, about 4 to 5 minutes.
  • Add the honey, eggs, and salt. Mix until the ingredients are fully incorporated, scraping down the sides of the bowl as needed.
  • In a separate small bowl, whisk together the all-purpose flour, cornmeal, and baking powder until evenly combined.
  • Add the dry mixture to the butter mixture. Mix on low speed just until combined. Do not overmix.
  • Add the milk and stir until the batter is evenly moistened. Fold in the drained whole kernel sweet corn until evenly distributed throughout the batter.
  • Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full.
  • Bake for 20 to 22 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack or serving plate. Serve warm or at room temperature.

Notes

To make these Honey Cornbread Muffins gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Use the same measurement as the original flour amount.
Also confirm that the cornmeal, baking powder, canned sweet corn, and any other packaged ingredients are labeled gluten free, as cross-contact can happen during processing. For best texture, avoid overmixing the batter, and allow the muffins to cool slightly before serving so the crumb can set properly.