Honey Cornbread Muffins are so easy to make. The muffins are tender with a hint of sweet honey. Honey cornbread and a pot of chili make the perfect combination for a fall dinner.
Making these Honey Cornbread Muffins
I don’t generally think of corn bread or anything that involves much baking in the summer, but I recently made these Honey Cornbread Muffins and realized that they’re an excellent accompaniment to other things besides chili.
At Evo Conference we received a copy of Connie Guttersen’s new book – The New Sonoma Cookbook as a gift.
Since meeting Connie last fall in Napa I’ve been in love with her cooking style. Her recipes are packed with good for you ingredients, but so full of flavor that never would you would never consider her recipes to be “diet food.”
These Honey Cornbread Muffins go great alongside Connie’s recipe for White Beans Chicken Chile Verde. Perfectly comforting on a cool evening!
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Tools Needed to Make Honey Cornbread Muffins
You’ll need a few kitchen tools to prepare this delicious cornbread. Here’s what I recommend having on hand before getting started:
- Large mixing bowl – you’ll need two different mixing bowls. One for the dry ingredients and one for the wet ingredients.
- Measuring cup and spoon set – to measure the ingredients for the recipe.
- Wooden spoon or spatula – to mix the muffin batter.
- Muffin pan – to bake the muffins in.
- Nonstick spray or muffin liners – greasing the pan or lining the muffin cups with liners will make the cornbread muffins easier to remove after baking.
- Large cookie scoop – I like to use a large cookie scoop to measure and scoop the muffin batter into the prepared muffin cups.
- Wire rack – to cook the baked honey corn muffins on before serving.
What’s in these Honey Cornbread Muffins?
The ingredient list for this recipe is pretty simple. Here’s what you’ll need:
- All-Purpose Flour
- Yellow Cornmeal
- Baking Powder
- Baking Soda
- Melted Butter
- Sour Cream
For the complete ingredient list and detailed instructions to make this honey cornbread, scroll to the bottom of this post for the FREE printable recipe card.
How To Make Honey Cornbread
Here’s a quick summary of how to make our favorite cornbread muffin recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
- Combine the eggs with the honey, melted butter, sour cream, and milk. In another bowl, combine the dry ingredients.
- Then, mix the wet ingredients into the dry ingredients. Divide the batter between a standard-sized 12 cup muffin tin.
- Then, bake the muffins until golden brown.
- Transfer the warm muffins to a cooling rack and let sit at room temperature until cool enough to handle before serving.
What to Serve with Honey Cornbread
Roasted butternut squash, roasted corn, and fire roasted tomatoes pair with black beans in this hearty, 7-ingredient vegetarian chili recipe.
Black beans, onions, peppers, garlic, and smoky spices pair with andouille sausage in this hearty, easy Black Bean Soup Recipe.
This Ground Beef Chili is a classic chili recipe! It’s super easy to prepare and is the perfect main course to serve with corn muffins.
Pumpkin and Turkey Black Bean Chili is a fun twist on traditional chili and a great fall recipe with tons of flavor.
This Braised Short Rib and Bacon Chili has chunks of tender beef short ribs, peppers, and kidney beans in a thick chili base. Comfort food at its finest!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Can I freeze honey cornbread muffins?
Yes! This tender cornbread muffins recipe is great for making a big batch of to store in your freezer! I love to have these muffins on hand in the freezer for a quick side option to go with dinners.
I have a whole article on How to Freeze Muffins with all my tips and tricks. Go check it out!
How long do cornbread muffins last in the freezer?
They will last up to 3 months stored in the freezer. Make sure you use freezer safe containers or a freezer bag.
Try these Honey Cornbread Muffins!
Next time you’re looking for the perfect side dish to serve with a bowl of chili, give this honey cornbread muffins recipe a try!
Did you love the moist crumb and sweet taste of these golden muffins? Leave a comment and a star rating below for others to see what you thought of this simple recipe.
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- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1/2 - 2/3 cup honey, depending on how sweet you'd like your muffins
- 8 tablespoons butter, melted
- 3/4 cup sour cream
- 1/2 cup milk
- Preheat the oven to 400 degrees F. Grease a standard-sized 12 cup muffin tin. Set aside.
- In a medium bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, and salt. Whisk until sifted together.
- In a smaller bowl, whisk the eggs until lightly beaten. Add the honey, melted butter, sour cream, and milk. Then, whisk until combined.
- Make a well in the center of the dry ingredients. Pour the liquids in and stir with a wooden spoon until the cornbread batter is just combined and moist. Do not beat.
- Divide the batter evenly among 12 muffin cups (Tip: Kitchen Tip: Trick for Filling Muffin Tins).
- Bake at 400 degrees F for 14-18 minutes, or until golden. Cool for 5 minutes in the muffin tins, then remove and cool on a wire rack until warm.
- Serve with butter and additional honey, or honey butter, if desired.
adapted from The New Best Recipe
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 372mgCarbohydrates: 38gFiber: 2gSugar: 11gProtein: 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.