Cornbread Muffins with Honey Butter Recipe

There’s something irresistibly comforting about warm cornbread muffins, fresh from the oven, their golden tops glistening and the aroma filling your kitchen. Perfect for cozy family dinners, festive holiday spreads, or a casual weekend brunch, these muffins are a treat that brings people together. The inspiration for this recipe comes from Southern baking traditions, where cornbread is a staple at the table, often paired with a touch of sweet butter to balance its slightly grainy texture. Adding a drizzle of honey butter elevates these muffins into a decadent yet homey delight that everyone will love. Whether served alongside hearty soups, roasted vegetables, or just enjoyed on their own, these muffins are a timeless classic that never disappoints.

Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup buttermilk

• 2 large eggs

• 1/4 cup unsalted butter, melted

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract

Honey Butter

• 1/2 cup unsalted butter, softened

• 1/4 cup honey

• Pinch of salt

Directions

Prepare the Muffin Batter

Begin by preheating your oven to 400°F (200°C). Proper preheating ensures that your muffins rise evenly and develop a golden-brown crust. While the oven warms, prepare a 12-cup muffin tin by either lining it with paper liners or lightly greasing each cup with butter. Using liners makes cleanup easier and helps prevent sticking, while greasing the tin directly gives a slightly crispier exterior to the muffins.

Next, gather all your dry ingredients. In a large mixing bowl, combine 1 cup of yellow cornmeal, 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these ingredients together thoroughly to ensure even distribution. This step is crucial because it guarantees that the muffins will rise evenly and that the flavors will be balanced throughout each bite.

In a separate bowl, prepare the wet ingredients. Whisk together 1 cup of buttermilk, 2 large eggs, 1/4 cup of melted unsalted butter, 1/4 cup of vegetable oil, and 1 teaspoon of vanilla extract until fully combined. The buttermilk adds a subtle tang and reacts with the baking soda and powder to create a light, tender crumb, while the melted butter and oil contribute moisture and richness. Be sure the butter is cooled slightly before combining, or it may cook the eggs prematurely.

Combine Wet and Dry Ingredients

Once both mixtures are ready, slowly pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula, stir gently until just combined. It’s important not to overmix at this stage. Overmixing develops the gluten in the flour, which can result in dense, tough muffins rather than light, tender ones. Aim for a batter that still has small lumps; these will smooth out during baking and help keep the texture moist and airy.

After mixing, let the batter rest for approximately 5 minutes. This short resting period allows the cornmeal to absorb some of the liquid, which improves the overall texture and ensures a tender, moist muffin interior. During this time, you can prepare your baking area or start getting the honey butter ready so it will be fresh and spreadable once the muffins are done.

Bake the Muffins

Carefully divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. This ensures that each muffin has room to rise without overflowing. Place the muffin tin in the preheated oven and bake for 15–20 minutes. Keep an eye on the muffins during the last few minutes; they should develop a golden-brown top and a slightly firm exterior. To test doneness, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs clinging to it, the muffins are perfectly baked.

Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. This short cooling period lets the muffins firm up slightly so they won’t crumble when removed. Afterward, transfer them to a wire rack to cool completely. Using a wire rack prevents the bottoms from becoming soggy and maintains the light, fluffy texture.

Prepare the Honey Butter

While the muffins are cooling, it’s time to make the honey butter. In a small mixing bowl, combine 1/2 cup of softened unsalted butter, 1/4 cup of honey, and a pinch of salt. Use a spoon, hand mixer, or whisk to blend the ingredients together until smooth and creamy. The honey butter should be soft enough to spread easily but firm enough to hold its shape on the muffin. The addition of salt balances the sweetness, enhancing the overall flavor of the muffins.

Serve and Enjoy

Serve the muffins warm, topping each one with a generous dollop of honey butter. As the butter melts slightly, it seeps into the muffin, creating a rich combination of sweet, savory, and buttery flavors that is truly irresistible. These muffins are perfect for breakfast, a brunch spread, or as a comforting side to soups and roasted dishes. You can also store any leftovers in an airtight container and reheat them gently in the oven or microwave to enjoy the same fresh-baked experience later.

By following these steps carefully, you’ll achieve golden, fluffy cornbread muffins with a tender crumb and a sweet, buttery finish that will delight friends and family alike.

Tips for Perfect Cornbread Muffins

• Don’t overmix the batter: Overmixing develops gluten and can result in dense muffins rather than light, tender ones.

• Use fresh baking powder: Ensure your muffins rise properly by using fresh, active baking powder.

• Customize sweetness: Adjust the sugar in the batter depending on your preference for sweeter or more savory muffins.

• Add mix-ins: Corn kernels, shredded cheese, or chopped jalapeños make fun variations without overpowering the classic flavor.

• Keep warm: Store baked muffins in a clean kitchen towel to retain heat and moisture if serving immediately.

Serving Suggestions

Cornbread muffins with honey butter pair beautifully with a variety of dishes:

• Hearty Soups and Stews: Serve alongside a warm bowl of chili, chicken noodle soup, or vegetable stew for a comforting meal.

• Roasted Vegetables: Their sweetness balances roasted carrots, sweet potatoes, or Brussels sprouts.

• Brunch Table: Include them in a brunch spread with scrambled eggs, smoked turkey, or fresh fruit for a well-rounded menu.

• Holiday Meals: They’re a natural addition to Thanksgiving or Christmas dinners, complementing turkey, ham, or roasted poultry.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigeration: Keep in a sealed container for up to 5 days; reheat in the microwave or oven before serving.

• Freezing: Freeze for up to 3 months as described above, making it easy to enjoy homemade muffins any time.

Why You’ll Love This Recipe

These cornbread muffins are more than just a side dish—they’re a warm, inviting treat that evokes memories of family kitchens and festive gatherings. The slight sweetness of the cornmeal combined with rich, creamy honey butter makes each bite irresistible. The recipe is straightforward, perfect for both beginners and seasoned bakers, and easily adaptable for various tastes. Whether you’re looking for a breakfast option, a snack, or a complement to your main course, these muffins check every box for flavor, comfort, and versatility.

Variations to Try

• Cheesy Cornbread Muffins: Fold in 1/2 cup shredded cheddar cheese for a savory twist.

• Jalapeño Cornbread Muffins: Add 1–2 finely chopped jalapeños for a mild kick.

• Honey Corn Kernels: Stir in 1/3 cup of sweet corn kernels for added texture.

• Maple Honey Butter: Replace honey with maple syrup for a subtle, earthy sweetness.

• Cinnamon Honey Butter: Mix a pinch of cinnamon into the honey butter for a warm, autumnal flavor.

Frequently Asked Questions

Can I make these muffins ahead of time?
Absolutely! You can prepare the batter a few hours ahead and keep it refrigerated. Bake just before serving to maintain the fluffy texture.

Can I freeze the muffins?
Yes, cornbread muffins freeze beautifully. Wrap them individually in plastic wrap and store them in an airtight container for up to 3 months. Reheat in a 350°F (175°C) oven for 10 minutes before serving.

Can I use regular milk instead of buttermilk?
You can substitute buttermilk with regular milk by adding 1 tablespoon of lemon juice or vinegar to the milk and letting it sit for 5 minutes. This creates the acidity needed for a tender, well-risen muffin.

How do I make the honey butter ahead of time?
Honey butter can be prepared up to a week in advance and stored in the refrigerator. Bring it to room temperature before serving for a smooth, spreadable texture.

Final Thoughts

There’s a reason cornbread has remained a beloved staple for generations—it’s simple, comforting, and endlessly adaptable. Adding honey butter transforms these muffins into something extraordinary, a treat that can elevate any meal or occasion. Whether you’re baking for a family gathering, a quiet weekend morning, or a holiday celebration, these cornbread muffins with honey butter are guaranteed to delight. Warm, golden, and slightly sweet, they invite everyone to take just one more bite—and then another.

With easy-to-follow directions, flexible variations, and tips for keeping them fresh, this recipe is your go-to guide for creating cornbread muffins that will become a cherished part of your cooking repertoire. Give them a try, and you might just find yourself making them a weekly tradition.

Cornbread Muffins with Honey Butter Recipe

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• Author: Michelle Davis
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

A warm, golden cornbread muffin fresh from the oven is the ultimate comfort food. Perfect for cozy mornings, family dinners, or holiday spreads, these muffins are soft, slightly sweet, and paired with creamy honey butter that melts beautifully on top. Inspired by Southern baking traditions, this recipe is simple to follow and produces a tender, flavorful treat that everyone will love.

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Ingredients

Scale 1x2x3x

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup buttermilk

• 2 large eggs

• 1/4 cup unsalted butter, melted

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract

Honey Butter

• 1/2 cup unsalted butter, softened

• 1/4 cup honey

• Pinch of salt

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Instructions

• Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease with butter.

• In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk thoroughly to ensure all dry ingredients are evenly distributed.

• In a separate bowl, whisk together the buttermilk, eggs, melted butter, vegetable oil, and vanilla extract until fully blended.

• Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; the batter should remain slightly lumpy.

• Let the batter rest for 5 minutes to allow the cornmeal to absorb some liquid for a moist texture.

• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

• Bake for 15–20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.

• Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.

• In a small bowl, combine softened butter, honey, and a pinch of salt for the honey butter. Mix until smooth and creamy.

• Serve the muffins warm with a generous dollop of honey butter on top.

Notes

Use fresh baking powder for best results. Muffins are best served warm but can be reheated in the oven or microwave. Optional add-ins include corn kernels, shredded cheese, or finely chopped jalapeños for variety.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Michelle Davis