• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hummusapien logo
  • RECIPES
    • RECIPE INDEX
    • DIET >
      • Vegan
      • Gluten Free
      • Vegetarian
      • Dairy Free
      • Nut Free
      • Grain Free
    • METHOD >
      • 30 Minute
      • One Pot
      • No Bake
      • Baking
      • Instant Pot
    • BREAKFAST
    • SNACKS
    • MAINS
    • SOUPS
    • SALADS
    • DESSERT
    • SIDE DISHES
    • DRINKS
    • BABY AND TODDLER
    • SEASON >
      • Winter
      • Spring
      • Summer
      • Fall
    • HOLIDAY >
      • Thanksgiving
      • Christmas
      • Mother's Day Brunch
      • Fourth of July
    • ROUND UPS
  • SNACKS
  • GIFT GUIDES
  • LIFE
    • MOTHERHOOD
    • SHOP
    • HOME DECOR
    • MUST READS
    • TRAVEL
  • ALEXIS' STORY
    • FAQ
    • Contact
  • SUBSCRIBE
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPE INDEX
  • SNACKS
  • DINNER
  • GIFT GUIDES
  • ALEXIS' STORY
  • SUBSCRIBE
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Hummusapien » Recipes » Side Dishes » Fluffy Honey Cornbread Muffins
    ★★★★★ from 3 reviews

    Fluffy Honey Cornbread Muffins

    Published Nov 15, 2021 · Modified Nov 7, 2022 · by Alexis Joseph · 5 Comments

    Jump to Recipe

    The most Amazing Fluffy Honey Cornbread Muffins with cheddar--moist and irresistible with a pat of butter, a drizzle of honey, with chili, or in stuffing!

    cornbread muffins with butter

    Holy guacamole...is there anything better than sweet potato chili and cornbread? Ok, maybe white bean chili and cornbread. This skillet cornbread is the inspiration for today's recipe, all dolled up with a little honey and cheddar because we're goin' OVER THE TOP this season!

    Turkey Day is around the corner and gets me super duper pumped for cozy eats like these honey cornbread muffins. How do you like yours? In a pan? In a cute little muffin tin?

    However you take it, you can't go wrong with irresistibly moist, flavorful, sweet and salty cornbread muffins. I'm freaking obsessed!

    Key ingredients and tips

    Remember not to over-mix the batter for super light and fluffy muffs.

    • Flour: I used all purpose but you can do white whole wheat or a 1:1 gluten-free all purpose flour if you fancy. Whole wheat will be a bit more dense.
    • Cornmeal: Whole grain cornmeal for delish corn flavor and texture. Refined cornmeal will work in a pinch, too.
    • Honey: These muffins are perfectly sweet--not too much or too little. There's something wonderful about honey in cornbread, but maple syrup is great too.
    • Milk: I used unsweetened almond milk, but any milk (cow's, soy, etc) will do. Vinegar makes a buttermilk sub.
    • Oil: I used avocado oil, but melted coconut will work as well. Olive oil will add an herbal flavor.
    • Cheddar: Freshly grated cheddar is the best! You can omit if desired but I love the flavor it adds. Use up to 1 cup!
    • Corn: I love Trader Joe's roasted corn for texture. Leave it out if it's not your thing!
    two cornbread muffins stacked

    Can I make these vegan or gluten free?

    To make these vegan, sub a flax egg, use non-dairy milk and use vegan cheddar or omit the cheese.

    To make these gluten free, use 1:1 all purpose gluten free flour. I wouldn't recommend almond or coconut flour here.

    Tools to make the best muffins

    I love these handy dandy tools for making stupendous muffins, every time.

    1. This muffin tin is my favorite. There won't be a crumb left behind!
    2. This one is fab if you want a lid for transporting.
    3. Muffin scoop! For perfect portioning, every time.
    muffin tin with cornbread batter

    Storage tips

    Store these cornbread muffins is on the countertop in an air-tight container for up to three days. If you still have some left, you can store them in the fridge for up to five days.

    To freeze, let cornbread muffins cool completely then transfer to a freezer-safe baggie and freeze for up to 3 months.

    Can you freeze cornbread?

    Yes! These will keep up to 3 months in the freezer. Thaw overnight in the fridge or simply reheat in the microwave.

    What to serve with cornbread muffins

    • Minestone Soup
    • Yummiest Vegetable Soup
    • Vegetarian Chili
    • Broccoli Cauliflower Soup
    cornbread muffins on wire tray

    LMK how much you love these muffs!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    cornbread muffins with butter

    Honey Cornbread Muffins Recipe

    ★★★★★ 5 from 3 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 minutes
    • Cook Time: 18 minutes
    • Total Time: 28 minutes
    • Yield: 10 muffins 1x
    • Category: Snacks
    • Method: Oven
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    The most Amazing Cornbread Muffins with cheddar cheese--moist, fluffy and irresistible with a pat of butter, a drizzle of honey, with white bean chili, or in stuffing!


    Ingredients

    Units Scale
    • 1 ¼ cups milk + 2 tsp apple cider vinegar (I used unsweetened almond)
    • 1 ¼ cups yellow cornmeal
    • ¾ cup all purpose flour
    • ⅓ cup honey (can sub pure maple syrup)
    • 1 large egg
    • 1 tbsp baking powder
    • 1 tsp kosher salt
    • ⅓ cup avocado oil or melted coconut oil
    • ½ cup sharp cheddar cheese, grated (use ¾ cup if you love cheese!)
    • 1 cup corn kernels (optional, I love TJ's roasted corn)

    Instructions

    1. Preheat oven to 400F. Grease a muffin tin with cooking spray.
    2. Stir together milk and vinegar in a liquid measuring cup and set aside.
    3. In a large mixing bowl, whisk cornmeal, flour, baking powder, and salt. Add milk mixture, egg, honey and coconut oil, stirring until just combined. Do not over-mix; lumps are ok! Use a rubber spatula to gently fold in cheese and corn.
    4. Pour batter evenly into muffin tin. Bake for 18-20 minutes, or until a knife comes out clean. Cool for 15 minutes on a wire rack before transferring to a wire rack to cool completely.

    Notes

    VEGAN: Sub a flax egg, use non-dairy milk and use vegan cheddar or omit.

    GLUTEN FREE: Use 1:1 all purpose gluten free flour.

    Keywords: cornbread muffins

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    Photos by The Nutritious Kitchen.

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    Reader Interactions

      Please leave a comment & star rating! Cancel reply

      If you love this recipe, I'd be so grateful if you'd give it a star rating when you post your feedback. Star ratings are rad because they allow people to discover my recipes online. Your support means the world, thank you!

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    1. Candace says

      November 18, 2021 at 10:17 pm

      Very good! Thank you. You might want to add when to fold the cheddar into the muffins. I assumed it was with the corn. We loved them!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 22, 2021 at 7:44 pm

        Oh shoot, great call! Thank you so much 🙂

        Reply
    2. Jan says

      November 15, 2021 at 12:53 pm

      Fluffy is right! The fam loved these. We did 3/4 cup cheddar. Thank you!

      ★★★★★

      Reply
    3. Dylan says

      November 15, 2021 at 8:26 am

      Yum! The perfect side to a big ole bowl of chilli! I made these and loved the flavour that the cheddar added 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        November 16, 2021 at 11:51 pm

        So glad you loved these, Dyl!

        Reply

    Primary Sidebar

    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

    Read Alexis' story... →

    Currently Trending

    • Flourless Healthy Pumpkin Bars (1 Bowl!)
    • bowl of yellow soup with spoon
      Creamy Healthy Broccoli Cauliflower Soup
    • slice of lasagna on plate with fork.
      Homemade Vegan Lasagna with Tofu Ricotta
    • white spatula in bowl of cream cheese frosting
      Healthy Cream Cheese Frosting
    • overhead view of vegetable soup
      Healthy Veggie-Loaded Vegetable Soup
    • bowl of oatmeal with berries and walnuts.
      Overnight Steel Cut Oats

    Fall Faves

    • plate of brownies
      Healthy Pumpkin Brownies (flourless and fudgy!)
    • plate of vegan pumpkin muffins
      Whole Wheat Vegan Pumpkin Muffins (with a whole can of pumpkin!)
    • pot with squash pasta up close
      Nourishing Butternut Squash Pasta with Goat Cheese
    • sliced pumpkin bread with chocolate chips
      Best Almond Flour Pumpkin Bread (with a whole can of pumpkin!)
    • pumpkin oatmeal square on plate with maple syrup
      Nourishing Pumpkin Baked Oatmeal
    • apple pie on pink plate with ice cream
      Vegan Apple Crumb Pie

    See more Fall recipes...

    Footer

    ↑ back to top

    • BLOG
    • ABOUT
    • CONTACT

    Join the recipe club!

    • FAQ
    • POLICIES
    • RECIPES

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Hummusapien LLC 2011-2023 Hummusapien is a registered trademark of Hummusapien LLC.