Name: Honey Cornbread Muffins
Cook time: 22 min
Total time: 22 min
Ingredients: ½ cup unsalted butter (softened); ⅔ cup granulated sugar; ¼ cup honey; 2 large eggs; ½ teaspoon salt; 1½ cups all-purpose flour; ¾ cup yellow cornmeal; ½ teaspoon baking powder; ½ cup milk; 1 can (15 ounces whole kernel sweet corn, drained)

These Honey Cornbread Muffins are buttery, tender, and made with cornmeal, sweet corn, sugar, and—you guessed it—honey.

One evening not that long ago—like, just after Halloween but before I switched my phone wallpaper to full-on snowflakes—I made chili. Not fancy chili. Just the dump-everything-in-a-pot-and-hope chili. It was bubbling away, and I was feeling kind of proud of myself (which usually means something is about to go wrong). I sat down to taste it and boom—the flavor was fine, but something was missing.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

That’s when I remembered the cornbread muffins my grandma used to make. Hers were never too sweet, but they had that perfect little kiss of honey that made them addictive. She served them warm, always with this big tub of butter that had crumbs in it (because, obviously, everyone used the same knife). I wanted that. That comfort. That flavor. That buttery, nostalgic moment.

So I whipped these up. Threw in a can of corn—because I had it. Added more honey than I probably should’ve. And when they came out? I actually whispered “Oh my gosh” out loud, which my kid heard and immediately stole one. I didn’t even get to photograph the first batch because they were gone. No regrets.

Here’s a quick peek at what’s inside:

Why You’ll Love This Honey Cornbread Muffins Recipe?

Look—I know muffins aren’t supposed to be exciting. But these? They’re the ones you’ll start making “just to go with dinner” and then somehow eat three before dinner even starts. They’re sweet but not cupcake sweet. Just enough to make them satisfying on their own, but still perfectly happy hanging out next to a bowl of stew or a plate of barbecue ribs.

And they’re easy. No crazy ingredients. No complicated technique. Just you, a mixing bowl, and maybe a toddler standing on a stool trying to lick the spoon (been there). These Honey Cornbread Muffins turn out golden on top, tender in the center, with these sweet little pops of corn. And they make your kitchen smell like something between a fall bake sale and your mom’s Sunday dinner.

Ingredient Notes:

You don’t need anything wild for these muffins. And if you’re like me, you’ve probably got most of it hiding in your pantry anyway.

Butter – Softened, not melted. I’ve accidentally melted it before and the texture was… fine, but not magical. Softened butter gives these that tender crumb we’re after.
Sugar + Honey – Yes, both. The sugar gives body. The honey gives that golden color and soft sweetness that just feels like a hug.
Eggs – Room temp is best. But full confession? I almost never remember to take them out in advance. It still works.
Flour + Cornmeal – This is where the muffin gets its identity. I use regular all-purpose flour and a medium-grind yellow cornmeal. If you only have fine cornmeal? Go for it. It’ll be slightly different, but hey, variety is the spice of life, right?
Salt + Baking Powder – You know the drill. These balance and lift. The salt is especially important—don’t skip it or the whole muffin will taste a bit… meh.
Milk – Just half a cup. I usually use whole milk but if all you’ve got is 2% or oat milk? Use what you have.
Canned Sweet Corn – Trust me on this. It adds juicy little nuggets throughout the muffins and makes them feel homemade, even if you’re wearing pajama pants and rushing dinner.

How To Make Honey Cornbread Muffins?

Step 1: Preheat and Prep
Set your oven to 400°F. Grab a muffin tin. Grease it well or toss in some paper liners (I use liners because… less clean-up, always).

Step 2: Cream Things Up
In your stand mixer (or a big bowl with a hand mixer if that’s your vibe), beat the butter and sugar until it’s fluffy and pale—takes about 4–5 minutes. I know that feels long. But trust me. Now, add the honey, eggs, and salt. Mix again. Try not to eat it with a spoon.

Step 3: Dry Stuff Joins the Party
In a separate bowl, whisk together the flour, cornmeal, and baking powder. Slowly mix that into your wet ingredients. Just until combined—don’t overmix or you’ll get tough muffins and nobody wants that.

Step 4: Add the Milk and Corn
Pour in the milk. Stir. Then fold in the corn. The batter might look a little lumpy or thick. That’s fine. That’s normal. That’s real baking.

Step 5: Fill & Bake
Spoon the batter into your muffin cups—fill them about ¾ full. Bake for 20–22 minutes. You’ll know they’re done when the tops are golden and a toothpick comes out clean. Also, your kitchen will smell amazing. Like, light-a-candle-who? kind of amazing.

Step 6: Cool… or Not
Technically, you’re supposed to let them cool for 5 minutes. But I usually burn my fingers grabbing one early. And then I slather it with butter. You do you.

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Storage Options:

Store them in an airtight container at room temp for 2–3 days. Or pop them in the fridge for up to a week. They reheat beautifully in the microwave for 15–20 seconds. Want to freeze them? Wrap them individually and freeze for up to 2 months. I like sneaking one out of the freezer for a quick snack. It’s like a secret muffin stash. Very adult. Very satisfying.

Variations and Substitutions:

No cornmeal? Try polenta. It’s coarser, but gives a cool rustic vibe.
Don’t love sweet corn? Skip it. Or try frozen corn—just thaw it first.
Make it spicy? Add chopped jalapeños. Your taste buds will wake up real quick.
Feeling cheesy? Toss in shredded cheddar. Bonus points if you eat ’em warm.
Need gluten-free? Swap in a 1:1 gluten-free flour blend and double check your cornmeal’s GF certified.

What to Serve with Honey Cornbread Muffins?

Honestly? Almost anything. But here are my faves:

Chili – I mean, this is the classic combo. Sweet muffin + spicy chili = match made in cozy heaven.
Fried chicken – Southern vibes. Can’t lose.
BBQ – Ribs, pulled pork, brisket—these muffins get along with everyone.
Soup – Especially creamy stuff like potato or corn chowder.
Just breakfast – Slap on some butter and jam. Call it brunch. Nobody’s judging.

Frequently Asked Questions:

Can I make these ahead?
Yep. In fact, they taste even better the next day. Something about the honey soaking in? Magic. Just store ’em right and reheat when you’re ready.

Can I skip the sugar or use maple syrup instead of honey?
You can. But heads up: you’ll lose that specific flavor the honey brings. It’s not just sweet—it’s honey sweet. You know?

Can I make this in a pan instead of muffins?
Totally. Use a greased 9×5 loaf pan and bake it at 375°F for about 35–40 minutes. Then slice and serve like cake. Honestly? It’s fantastic warm with chili poured on top.

Thanks for reading all the way to the bottom. If you make these Honey Cornbread Muffins, I really want to hear about it. Like, what did you eat them with? Did you tweak the recipe? Did you eat three before dinner too? Let’s be muffin buddies.

Now go on—make your kitchen smell amazing. You’ve earned it.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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