Honey Cornbread Muffins

These Honey Cornbread Muffins are made with pantry staples and are perfectly moist, slightly sweet and delicious and go great with a bowl of warm Chili!

As a young kid I enjoyed helping my mother and grandmother in the kitchen whether it was baking a dessert or cooking up dinner. My enjoyment of cooking as a kid definitely had a big impact on my decision to become a dietitian as well as my love for cooking today! It was really in college, when I had to cook for myself where my passion for cooking and baking started. This love for cooking is something I now enjoy sharing with my son and soon daughter!

These Honey Cornbread Muffins are now a go-to recipe in our house if we are making Chili or any Southern-Inspired dish. They are easy enough to make all in one bowl! These muffins are hearty using both whole grain corn meal and whole wheat flour. Using vegetable oil helps keep these muffins moist and tender. I’m also a sweet cornbread> savory cornbread fan so the honey here makes for a sweet, but not too sweet touch.

These Honey Cornbread Muffins are the perfect combination of healthy, slightly sweet and moist. All things that make corn muffins the perfect compliment to Chili. Or a breakfast treat 😉

Enjoy!

Print Recipe

Honey Cornbread Muffins

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, Side Dish, Snack

Cuisine: Mexican Inspired

Keyword: cornbread muffins, honey cornbread

Servings: 12 muffins

Equipment

• 12 cup muffin tin
• large bowl

Ingredients

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1/2 cup honey
• 1/2 cup corn kernels fresh or frozen

Instructions

• Preheat oven to 350 degrees. Spray 12 cup muffin tin with cooking spray OR fill with paper liners.
• In a large bowl add in dry ingredients including cornmeal, wheat flour, baking powder, salt. Mix to combine.
• Add in wet ingredients into dry ingredients including eggs, milk, oil and honey. Mix to combine. Fold in corn kernels.
• Fill muffin cups 3/4 full with cornbread mixture. Bake in preheated oven for 20 minutes. Remove and let cool in muffin cups for 5 minutes. Remove and let cool on wire rack.
• Best enjoyed warm! Can be stored in an airtight container for up to 3 days on the counter, 7 days in the fridge or up to 3 months in the freezer.