Cornbread Muffins with Cinnamon and Honey
Warm, aromatic Honey Cinnamon Cornbread Muffins – Moist and tender, these rustic corn muffins make a great addition to any dinner table. You’ll love making our easy cornbread muffins recipe for your family!
Why We Love Cornbread Muffins
Cornbread has always been a big part of my family.
I remember sitting around the table as a child, cutting a hot slab of cornbread open with a butter knife, then slathering it with ample butter and honey. Then I would squeeze it a little to make sure the melted butter and honey seeped into all the spongy pores in the bread. Sigh…
When we had cornbread on the table, my mom would often tell us the story of eating warm cornbread drenched in milk for breakfast when she was a child.
There were six kids in her family, so food really had to stretch. My grandmother would make large pans of cornbread with dinner, knowing the kids would enjoy it again in the morning as a hot mushy cereal, of sorts.
Cornbread at the Family Table
I’ve been making cornbread for my family for over 20 years. Our kids know when they see a pot of chili on the stove, or a crock filled with ham and beans, there’s a pretty good chance I’ve got cornbread muffins in the oven as well.
We make all different varieties. Large fluffy sheets of northern cornbread, southern skillet cornbread with bacon grease, and, most often, cornbread muffins.
I like cornbread muffins best because everyone gets a piece with crispy edges and a moist center. That means no more fighting over the preferred piece of cornbread at the dinner table. Everybody wins!
Hands-down my favorite cornbread muffin recipe is Honey Cinnamon Cornbread Muffins, with that perfectly sweet taste from childhood, baked right into each delicious bite.
Cornbread Muffins with Cinnamon and Honey
I personally love to bake these muffins in the springtime, as the delicate sweetness goes well with all grilled dishes and warm-weather salads. However, because of the touch of cinnamon, my cornbread muffins pair perfectly with nearly any fall or winter meal, too!
Just imagine welcoming a hint of honey and warm spice to your holiday table!
Your guests will undoubtedly enjoy dinner even more with one of these moist and tender muffins on their plate.
Cornbread Muffins Ingredients
- Plain yellow cornmeal – NOT cornmeal mix!
- All-purpose flour
- Baking powder
- Sea salt
- Ground cinnamon
- Eggs
- Honey
- Buttermilk – either low fat or full fat will work well
- Unsalted butter – melted
How to Make Cinnamon Cornbread Muffins
Honey Cinnamon Cornbread Muffins are extremely easy to make. You simply whisk your dry ingredients together in one large bowl, then mix in the wet ingredients.
Here are the steps:
1. Preheat your oven to 350 degrees F and prepare a muffin tin by greasing or with nonstick spray.
2. In a large bowl whisk together the cornmeal, flour, baking powder, salt and cinnamon.
3. Next, whisk in the eggs, honey, buttermilk, and lastly, the melted butter. Continue to briefly whisk until the batter is smooth.
4. Use a scoop to ladle the batter into the muffin pan, so that each is about 2/3 full.
5. Bake the cornbread muffins for 20 minutes, until the tops are golden and an inserted toothpick comes out clean.
6. Allow the muffins to cool in the pan for a few minutes, then flip them out and continue cooling or serve hot.
See the Full Cornbread Muffins Recipe with Cinnamon and Honey Below!
Once baked, these cornbread muffins are light and crispy on the outside, with soft moist centers. The sweet aroma of rustic corn, honey, and cinnamon is something to experience.
Honestly, I always hope there will be leftover Honey Cinnamon Cornbread Muffins, so I can eat breakfast like mom did as a child. However, these little beauties tend to disappear in a hurry.
Cornbread Q&A
Absolutely, yes!
I love to make an extra batch and freeze them, so when the moment strikes, I can warm up one Honey Cinnamon Cornbread Muffin at a time.
You can make these dairy-free by substituting your favorite non-dairy butter or coconut oil for the melted butter.
To make dairy-free “buttermilk:” Use one cup of either soy or almond milk, and stir in 2 tablespoons of lemon juice or apple cider vinegar. Let the mixture stand for 5-10 minutes before adding to your batter.
To replace the eggs, you can do a mixture of finely-ground flax seeds and water before adding to the cornbread batter. Simply combine 2 tablespoons of flax seed with 6 tablespoons of water, whisking until the mixture becomes slightly gelatinous.
Because this recipe calls for honey, which is not vegan-friendly, you can use another natural sweetener like maple or agave syrup as a substitute.substitute another natural sweetener like maple or agave syrup
Yes! Cornmeal is naturally gluten free, so you just need to swap out the all purpose flour for ground almond flour. The more finely ground, the better.
Looking for more Delicious Muffins and Biscuits Recipes?
- Irish Soda Bread Muffins
- Best Sweet Potato Biscuits
- Apple Spice Cornbread Muffins
- The Best Cloud Bread Recipe
- Zucchini Parmesan Bread
- Easy Navajo Fry Bread
- Fluffy Southern Cat Head Biscuits
More Cornbread Recipes
- Fluffy Jalapeno Cheddar Cornbread
- Cowboy Cornbread Casserole
- Corn Pone (Hot Water Cornbread Recipe)
- Broccoli Cornbread
- Best Corn Muffins with Bacon
- Southern Skillet Cornbread – Simply Recipes
- Jalapeno Cornbread – Spicy Southern Kitchen
Honey Cinnamon Cornbread Muffins
Ingredients
- 1 1/4 cup plain yellow cornmeal not cornmeal mix
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup honey
- 1 cup buttermilk low fat or full fat
- 1/2 cup unsalted butter melted
Instructions
- Preheat the oven to 350 degree F. Grease your muffin pans, or spray with nonstick cooking spray.
- Whisk the cornmeal, flour, baking powder, salt and cinnamon together in a large bowl. Then whisk in the eggs, honey, and buttermilk. Mix the melted butter in last and whisk until the mixture is smooth.
- Use a 1/3 -cup scoop to ladle the batter into the muffin pans, filling only 2/3 full. Bake the cornbread muffins for 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
I was out of wheat flour so I substituted more cornmeal for the flour.
They turned out light and yummy.