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Easy Homemade Honey Cornbread Muffins via

Easy Honey Cornbread Muffins

  • Author: Laura Bolton
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12 Muffins 1x


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 11/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine-grain sea salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 Tbsp canola or vegetable oil
  • 2 Tbsp pure honey
  • 1/3 cup pure cane sugar ¹
  • 2 large eggs
  • 1 cup whole milk


  1. Preheat the oven to 400℉. Grease a 12-cup muffin tin with butter or cooking spray, or line with paper muffin liners. Set aside.
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
  3. Melt the butter. Set aside to cool.
  4. In a medium mixing bowl, whisk together the oil, honey, sugar, eggs, and milk until completely combined. Stir in the melted butter.
  5. Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to gently fold the flour into the liquid mixture, until just combined. A few lumps throughout are okay.
  6. Use a cookie scoop to divide the batter between the muffin cups, filling each about 3/4 full. Bake for 15-20 minutes, until gently puffed and golden, and a cake tester inserted into the center of each muffin comes out mostly clean.
  7. Remove from the oven and let cool in the muffin tin for 5-10 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature. Enjoy!!


¹ These cornbread muffins are not overly sweet; if you prefer a sweeter muffin, add up to a 1/2 cup of sugar.

For Jalapeño Cheddar Cornbread Muffins: After combining the wet and dry ingredients, add 2-3 minced jalapeños and 1 cup of grated sharp cheddar cheese to the batter.