Warm aromatic Honey Cinnamon Cornbread Muffins. Moist, yet rustic, these corn muffins make a great addition to any dinner table!
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. Their 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.
I’ve been making cornbread for my family for over 15 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.
Our Honey Cinnamon Cornbread Muffins are wonderful for spring.
Their delicate sweetness goes well with all your grilled dishes and warm-weather salads. They are easy to pack in picnic baskets, and make any table seem more inviting.
Honey Cinnamon Cornbread Muffins are extremely easy to make. You simply whisk your dry ingredients together, then mix in the wet ingredients.
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.
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.
Sometimes I make an extra batch and freeze them, so when the moment strikes, I can warm up one Honey Cinnamon Cornbread Muffin at a time!
Honey Cinnamon Cornbread Muffins
Yield: 14-16 muffins
Prep Time:10 minutes
Cook Time:20 minutes
Light and sweet Honey Cinnamon Cornbread Muffins with a hint of spice. Moist, yet rustic, corn muffins are a perfect addition to the dinner table.
- 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 stick unsalted butter, melted (1/2 cup)
- 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. Allow the cornbread muffins to cool for 2-3 minutes, then flip them out of the muffin pans.
Yield: 14-16 muffins, Serving Size: 16
- Amount Per Serving:
- Calories: 136 Calories
- Total Fat: 6.6g
- Saturated Fat: 3.9g
- Cholesterol: 39mg
- Sodium: 184mg
- Carbohydrates: 17.7g
- Fiber: 0.4g
- Sugar: 9.5g
- Protein: 2.4g
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More Cornbread Recipes
Southern Skillet Cornbread – Simply Recipes
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