Golden, Buttery, and Gone in a Flash!
Your new go-to side for cozy soup nights, game day chili hangs, and everything in between. ♡
These honey cornbread muffins are sweet, buttery, and tender with that perfect golden cornbread crumb we all love. The magic touch here is a bit of brown butter, which adds a subtle nutty richness that makes these taste extra special. They come together in just one bowl, bake up beautifully golden on top, and are ready to serve in about 30 minutes.
Serve them straight from the oven with a pat of butter (or better — honey butter!), and watch them disappear fast. These little guys are irresistible!
Tips
Want your muffins to turn out extra tender and flavorful? Here are a few helpful tips to make them perfect every time:
- Don’t skip the brown butter. It adds an incredible nutty flavor that makes these taste next-level delicious!
- Cool the butter properly. You want it semi-solid (not liquid) before adding to the batter so it blends evenly.
- Let the batter rest. A short 5–10 minute rest allows the cornmeal to hydrate for a softer, more tender crumb.
- Start hot, finish lower. The high initial temperature helps the muffins rise tall, while the lower bake keeps them moist.
Variations
This batter is wonderfully flexible. Here are a few fun ways to customize it:
- Jalapeño Cheddar Cornbread Muffins: Stir in ½ cup shredded sharp cheddar and 1 finely diced jalapeño.
- Maple Cornbread Muffins: Swap the honey for pure maple syrup for a cozy maple twist.
- Sweet Corn Muffins: Fold in 1 cup fresh or frozen corn kernels for extra texture and sweetness.
- Rosemary Cornbread Muffins: Add 1 tablespoon chopped fresh rosemary (or thyme!) for a savory-sweet combo.
- Spiced Honey Cornbread Muffins: Add ½ teaspoon cinnamon or smoked paprika for a subtle flavor boost.
- Cranberry Orange Cornbread Muffins: Stir in ½ cup dried cranberries and 1 teaspoon orange zest for a festive version.
FAQ
No problem! Add 1 tablespoon lemon juice or vinegar to a measuring cup, then fill with milk to the 1-cup line. Let it sit for 5 minutes to thicken and curdle slightly before using.
Sure, check out my full post for how to make skillet cornbread.
Sure! Reduce the honey to ¼ cup for a more savory muffin.
More Easy Bread Recipes To Try!
Cornbread Muffins
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Yield: 12 muffins
Ingredients
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/3 cup honey
- 1 cup buttermilk, room temperature
Instructions
- Prep the oven, muffin tin, and butter. Heat oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups. Place the butter in a small saucepan or microwave-safe bowl and melt until browned and fragrant, stirring occasionally and watching carefully so it doesn’t burn. Transfer the butter to a bowl and pop it in the freezer for 10 to 15 minutes to chill (it should return to a semi-solid state, not frozen) before adding to the batter.
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda until combined.
- Combine the wet ingredients. In a medium bowl, whisk together the eggs and honey until smooth. Add the buttermilk and whisk until combined.
- Finish the batter. Make a well in the dry ingredients, pour in the buttermilk mixture, and gently whisk until just combined. Stir in the cooled browned butter until incorporated, being careful not to over-mix. Let the batter rest for 5–10 minutes to allow the cornmeal to hydrate.
- Bake. Divide the batter evenly among the 12 muffin cups (they should be filled nearly to the top). Bake at 425°F for 5 minutes, then — without opening the oven — reduce the oven temperature to 375°F and continue baking for 9–12 more minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter, honey, or jam, and enjoy! Keep leftovers in an airtight container at room temp for up to 2 days, or freeze up to 2 months.
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