Go Back
+ servings

Cornbread Muffins

These Cornbread Muffins come together in a quick 25 minutes! With a fluffy interior and a delicious touch of sweetness, the flavor and speed is sure to make it a table staple!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Bread, Side Dish
Cuisine: American
Servings: 12
Calories: 178kcal


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 3 tablespoons sugar
  • 1/3 cup honey
  • 1 cup buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter melted


  • Preheat the oven to 400℉. Line a muffin tin with liners or lightly coat with non-stick cooking spray and set aside.
  • To a large mixing bowl, add the cornmeal, flour, baking powder, and salt. Whisk to combine.
  • In a separate mixing bowl, whisk together the sugar, honey, buttermilk, eggs and melted butter until just combined.
  • Add the wet ingredients to the dry and stir until they are just mixed. The batter will be light, airy and fluffy.
  • Divide the batter evenly among the muffin tin using a mechanical ice cream scoop. They should be close to full. Bake for 15 minutes until a golden color. Let the muffins sit for 5 minutes in the pan.
  • Cool on a wire rack or serve warm with butter and drizzled honey if desired.


  1. Double this recipe to make more for a larger crowd or save for later.
  2. These can be frozen, see my tips above.
  3. You can make this into regular cornbread by placing in a 9x9-inch baking dish or a 9-inch cast iron skillet.
  4. Buttermilk is recommended for this recipe, see above on how to make your own.
  5. This can be served with a variety of things, see some suggestions above.


Calories: 178kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 179mg | Potassium: 198mg | Fiber: 2g | Sugar: 12g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg