Savory Sweet Cornbread Muffins

Honey cornbread muffins bring together tender crumb and a natural sweetness perfect for breakfast or a comforting snack. The use of honey as the sole sweetener adds depth without overpowering, and their moist texture keeps them from feeling dry like traditional cornbreads.

I first made these muffins on a chilly fall morning and they soon became the go-to treat at weekend brunches. Even friends who usually aren’t fans of cornbread ask for the recipe now.

Ingredients

• One cup white whole wheat flour: chosen for its mild flavor and added fiber
• One cup cornmeal: the base that gives cornbread its distinctive texture, opt for medium grind for best results
• Two teaspoons baking powder: to help the muffins rise nicely
• Half teaspoon baking soda: working with buttermilk to provide gentle lift
• Three quarters teaspoon kosher salt: enhancing all the subtle flavors
• Two large eggs: at room temperature to bind and enrich the batter
• One third cup honey: the natural sweetener that defines the flavor profile
• Six tablespoons unsalted butter melted: adds richness without overpowering
• Half cup plain Greek yogurt: key for moisture and a tender crumb
• Three quarters cup buttermilk or milk of choice: for acidity and tenderness

Instructions

Sift and Mix Dry Ingredients:

Combine the wheat flour, cornmeal, baking powder, baking soda, and kosher salt in a large bowl. Whisk thoroughly to ensure even distribution of raising agents and salt which promotes even baking and flavor balance.

Whisk Wet Ingredients Separately:

In another bowl, whisk together the eggs, honey, melted butter, Greek yogurt, and buttermilk until the mixture is smooth and cohesive. This helps prevent curdling and makes for a uniform batter.

Combine Wet and Dry Gently:

Pour the wet ingredients into the dry mixture and fold them together gently with a rubber spatula. Stir until just combined being careful not to overmix or you risk tough muffins.

Prepare Muffin Pan and Portion Batter:

Preheat your oven to 375 degrees Fahrenheit. Prepare a 12 cup muffin tin with cooking spray or parchment liners. Using a spoon or ice cream scoop, portion the batter evenly among the cups.

Bake Until Golden and Set:

Place the muffin tin on the middle rack and bake for 14 to 18 minutes. The muffins are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Cool and Serve Warm:

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Best served warm with a pat of salted butter and a drizzle of honey for an extra touch of sweetness.

I always think of my grandmother who loved to drizzle extra honey on these muffins during our Sunday breakfasts. Her simple joy in those quiet mornings is why I make these so often.

Storage tips

Store leftover muffins in an airtight container at room temperature for up to two days or refrigerate for up to four days. To keep them longer, freeze in a zip lock bag or container for up to three months. Thaw overnight or reheat gently in a microwave or oven.

Ingredient substitutions

You can swap plain Greek yogurt for sour cream or buttermilk entirely for a dairy free milk mixed with a teaspoon of vinegar. Use regular all purpose flour if white whole wheat is unavailable but expect a slightly less hearty texture. Maple syrup or agave can replace honey in equal amounts for different sweetness notes.

Serving suggestions

Serve these muffins warm spread with salted butter and a drizzle of honey for the ultimate treat. They pair beautifully with chili, creamy soups, or just alongside your morning coffee or tea. Adding fresh berries or a smear of cream cheese also works well.

Warm with butter and a drizzle of honey for best results. They make a comforting breakfast or snack.

Common Questions About Recipes

→ What makes these cornbread muffins moist?

The combination of buttermilk, Greek yogurt, and melted butter ensures a tender and moist texture.

→ Can I substitute ingredients in these muffins?

Yes, you can use regular milk instead of buttermilk and adjust honey sweetness to your taste.

→ How should I store the muffins to keep freshness?

Store in an airtight container at room temperature for 1-2 days or refrigerate up to 4 days.

→ What is the best way to bake the muffins evenly?

Use a middle oven rack and avoid overmixing the batter to ensure even baking and fluffy texture.

→ How can I serve these muffins for extra flavor?

Serve warm topped with salted butter and drizzled honey for enhanced sweetness and richness.