Sweet and savory classic cornbread made into muffins, with buttery, moist centers and velvety sweet honey butter on the side.
This post is sponsored by Lifeway Kefir. Thank you for supporting the brands that make In Bloom Bakery possible!
Why You'll Love these Honey Cornbread Muffins
They're super easy to make. There's no need for an electric mixer, these can be made with just a whisk! They take about 5 minutes to whip up and only 15 minutes to bake! They're a perfect, easy side for Thanksgiving or even just a bowl of chili.
They're sweet and savory at the same time. The cornmeal gives these muffins their savory texture, while the honey butter adds delicious flavor and just the right amount of sweetness.
They're super delicious! Cornbread is just the best, and it's hard to eat just one of these muffins!
Ingredients for Honey Cornbread Muffins
- Granulated Sugar- adds sweetness to these muffins
- Butter- used to add moisture to the cornbread and to make the honey butter
- Kefir- gives these muffins the best texture and keeps them moist
- Eggs- make sure they're room temperature
- Honey- used to make the delicious honey butter and adds a little extra flavor to the muffins
- Flour- all purpose flour works in conjunction with the cornmeal to give these muffins the best crumb
- Cornmeal- fine yellow cornmeal adds that classic cornbread texture and flavor to these muffins
- Baking Soda & Baking Powder- give these muffins their fluffy texture
- Salt- brings out all the flavors in these muffins
Step by Step Instructions
Please see recipe below for complete measurements and baking times.
STEP ONE: Whisk the flour, cornmeal, baking powder, baking soda and salt together. Set aside.
STEP TWO: In a large bowl mix together the melted butter and granulated sugar.
STEP THREE: Add in the eggs, kefir and honey and combine.
STEP FOUR: Add the dry ingredients in and combine.
STEP FIVE: Divide the batter between the lined muffin wells and bake.
STEP SIX: Mix softened butter until smooth, then mix in the honey.
STEP SEVEN: Let the cornbread muffins cool slightly, then spread with honey butter and enjoy!
Please see recipe below for complete measurements and baking times.
FAQs
Can this be made as regular cornbread instead as muffins? I have only tested this recipe as muffins so I can't say how it would turn out as regular cornbread. If you try it though let me know!
How do I store the cornbread? Store in an airtight container for up to three days. It's best served warm with honey butter!
What if I don't have kefir? You can always substitute buttermilk for the kefir.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
Make sure all wet ingredients are room temperature. This will give you the best cornbread!
Definitely line your muffin pan. While testing this recipe I tried many variations of baking methods, and these cornbread muffins bake best in liners, rather than in a greased muffin pan.
Other Recipes to Try
📖 Recipe
Honey Cornbread Muffins
Ingredients
For the Cornbread Muffins
- 1 ½ cups all-purpose flour
- ¾ cup yellow cornmeal, fine or medium grind
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 eggs, at room temperature
- ¾ cup whole milk kefir, at room temperature Lifeway
- 2 tablespoon honey
For the Honey Butter
- ¾ cup salted butter, softened
- ¼ cup honey
Instructions
For the Cornbread Muffins
- Preheat oven to 400 degrees and line 2 standard muffin pans with 18 liners.
- In a medium sized bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
- In a large bowl whisk together the melted butter and granulated sugar.
- Add the eggs, kefir and honey to the butter/sugar mixture and whisk until combined.
- Add the dry ingredients to the wet ingredients and whisk until the batter is smooth.
- Divide the batter evenly between the 18 liners. Each will be about ¾ of the way full.
- Bake the cornbread muffins for 14-16 minutes, or until a toothpick comes out clean from the centers and the tops are just barely getting golden brown. Remove from the oven and let cool slightly, about 5 minutes.
For the Honey Butter
- While the cornbread muffins bake, make the honey butter.
- Add the softened butter to a small bowl and mix until smooth.
- Then add in the honey and mix until combined.
- Spread honey butter on the warm cornbread muffins and enjoy!
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