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!
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!
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.
- This muffin tin is my favorite. There won't be a crumb left behind!
- This one is fab if you want a lid for transporting.
- Muffin scoop! For perfect portioning, every time.
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
LMK how much you love these muffs!Print
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!
- 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)
- Preheat oven to 400F. Grease a muffin tin with cooking spray.
- Stir together milk and vinegar in a liquid measuring cup and set aside.
- 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.
- 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.
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
Photos by The Nutritious Kitchen.