Name: Mini Cornbread Muffins with Honey
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Ingredients: 1¼ cups medium‑grind cornmeal; ¾ cup all‑purpose flour (or gluten‑free 1:1 blend); 2 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 2 large eggs; 6 Tbsp butter, melted and cooled; 1 cup whole milk (or oat/soy alternative); ⅓ cup honey

I’m sharing my version of Mini Cornbread Muffins with Honey, inspired by Evolving Table—light, fluffy, and subtly sweet. They’re bite‑sized gems perfect as a side dish or portable snack that pair beautifully with chili, soup, or stews.

Mini Cornbread Muffins with Honey

Why You’ll Love This Recipe

I love how these muffins come together with simple pantry ingredients—cornmeal, flour, honey, milk, eggs, and butter—yet taste far superior to store‑bought mixes like Jiffy. I appreciate their moist crumb and sweet flavor balanced with a tender crumb structure. Pops of golden muffin and sweet honey make them nostalgic and crowd‑pleasing every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Medium‑grind cornmeal
• All‑purpose flour or gluten‑free 1‑to‑1 blend
• Baking powder
• Baking soda
• Salt
• Large eggs
• Butter, melted and cooled
• Whole milk (or plant‑based or buttermilk)
• Honey

directions

• Preheat oven to 350 °F (175 °C).
• In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until well combined.
• In another medium bowl, whisk eggs, cooled melted butter, milk, and honey together.
• Pour the wet mixture into the dry and stir by hand just until combined—don’t overmix, to keep the muffins ultra fluffy.
• Spray a 24‑cup mini muffin tin with non‑stick spray or use paper liners. Fill each cup almost to the top with batter.
• Bake for 12–14 minutes, until muffin edges are golden and tops puff and crack slightly; a toothpick inserted should come out clean.

Servings and timing

I’ve found this recipe yields 24 mini muffins. Prep time is around 8 minutes, and bake time is 12–14 minutes, for a total of approximately 20 minutes.

Variations

I like trying small tweaks to mix it up:
• Stir in ½ cup shredded cheddar cheese and diced jalapeño for a savory version.
• Substitute oat milk, nut milk, or buttermilk for regular milk to add tang or extra moisture.
• Use gluten‑free all‑purpose flour if needed dietary‑wise; the texture remains tender.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, I flash‑freeze muffins in a single layer, then transfer to a freezer bag for up to 6 months.
To reheat, I either warm them in a preheated oven or microwave with a moist paper towel to revive softness and moisture.

FAQs

What’s the best way to prevent dry muffins?

I find that not overmixing the batter, adding enough melted butter, and baking just until golden ensures these stay moist and tender.

How do I keep the muffins from sticking?

I always spray the muffin tin thoroughly or use liners—this helps pull them out easily and keeps edges intact.

Can I make these vegan?

Yes—I substitute eggs with a flax‑egg or applesauce, use plant‑based milk and vegan butter, and they still turn out moist and flavorful.

What recipes go well with these mini muffins?

I love serving them with hearty soups or chilis—like turkey chili, beef stew, or creamy bisque for a cozy meal.

How can I add a savory twist?

I’ll fold in cheddar and jalapeños or stir in herbs like chives or green onion for more savory flavor—delicious contrast to the honey sweetness.

Conclusion

I’ve found these Mini Cornbread Muffins with Honey to be the perfect quick side or snack—tiny packages of soft, sweet cornbread goodness. They’re easy to make, adaptable to dietary preferences, and even freeze well for later. I always have a batch on standby for soup nights, potlucks, or anytime I need a bite of cozy comfort.