Honey Cinnamon Cornbread Muffins

THE BEST Honey Cinnamon Cornbread Muffins on ASpicyPerspective.com #cornbread #breadWarm aromatic Honey Cinnamon Cornbread Muffins. Moist, yet rustic, these corn muffins make a great addition to any dinner table!

Aromatic Honey Cinnamon Cornbread Muffins on ASpicyPerspective.com #cornbread #bread

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…

Simple Honey Cinnamon Cornbread Muffins on ASpicyPerspective.com #cornbread #bread

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.

Making Aromatic Honey Cinnamon Cornbread Muffins on ASpicyPerspective.com #cornbread #bread

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.

Easy Honey Cinnamon Cornbread Muffins on ASpicyPerspective.com #cornbread #bread

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.

Love these Honey Cinnamon Cornbread Muffins on ASpicyPerspective.com #cornbread #bread

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 love these Honey Cinnamon Cornbread Muffins on ASpicyPerspective.com #cornbread #bread

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

5 / 5 (6 Reviews)
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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)


  1. Preheat the oven to 350 degree F. Grease your muffin pans, or spray with nonstick cooking spray.
  2. 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.
  3. 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.

Nutrition Information

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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29 comments on “Honey Cinnamon Cornbread Muffins

  1. Jillposted March 2, 2019 at 8:53 am Reply

    Hi love making muffins as it is a quick bread for breakfast I tried this ,this morning but I used oil instead of butter ,and thanks for sharing how to make butter milk.and yes it came out moist inside and crispy at the edges

    Rating: 5
  2. Brenda Stricklandposted February 7, 2019 at 4:11 pm Reply

    I just made this recipe for a potluck this evening.  I made two batches;one for regular muffins & one for mini muffins. I tasted the regular muffin and found it moist on the inside & crispy on the outside.  Being inherently lazy, next time I will just use sugar instead of honey as it takes so long to drip out of the measuring cup!  I will also increase the sugar by 1/4 cup as that’s my taste.  Thanks for the recipe!

    Rating: 5
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  4. Lposted September 13, 2018 at 5:51 pm Reply

    Easy to make & just delicious! They went perfectly with a big bowl of steaming chili!  I may bake them for a minute less next time. 

    Rating: 5
  5. Amberposted October 31, 2017 at 5:42 pm Reply

    Can I make the mix the night before and refrigerate? Having a Thanksgiving breakfast and hoping to speed up the process in the morning.

    • Sommerposted November 6, 2017 at 9:01 am Reply

      Hi Amber,

      Sometimes “quick bread” batters and doughs don’t do well when made ahead, because the baking powder sits so long, partially activated by moisture, yet not baked to fully active. Does that make sense? If you want to try it, I would make the batter without the baking powder, then whisk it in right before baking.

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  8. Bellaposted February 4, 2016 at 3:13 pm Reply

    These are great! My whole family loved them.

    Rating: 5
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  11. Jessica Smithposted December 13, 2015 at 9:05 pm Reply

    These are amazing and so moist. I do have to sub the milk, flour, and butter due to being gluten & dairy free. I used flax milk, Bobs 1 to 1 GF flour,  and coconut oil – oh how I miss butter! Thank you so much for this awesome recipe!!

    Rating: 5
  12. Debraposted April 29, 2015 at 11:30 am Reply

    I can’t wait to try this ,was wondering if I could use 2%milk instead of buttermilk would that still work or does it have to be buttermilk ?

    • Marthaposted November 9, 2015 at 1:26 pm Reply

      Debra, you can make your own buttermilk by adding about a tablespoon of vinegar or lemon juice to regular milk. Just let it sit on the counter for 5 or 10 minutes before using. You need the acid from the buttermilk to help create a lighter muffin.

  13. Tessposted April 28, 2015 at 10:54 am Reply

    sounds amazing …. but could I sub polenta for the cornmeal (which we don’t really get in South Africa – we do get maize meal, but never used it before)? Thanks!

    • Sommerposted April 30, 2015 at 7:10 pm Reply

      Hi Tess! Hmmm… I think I would try with Maize Meal before polenta. They would probably turn out too grainy otherwise. Happy Baking!

      • Tessposted May 3, 2015 at 3:45 pm

        Just FYI for any South African followers, it turned out just great with the maize meal! Thanks for the recipe :)

  14. A Young Wifeposted April 26, 2015 at 4:48 pm Reply

    These sound so good! I’ve never added cinnamon to my cornbread. What a treat!

  15. Elisabeth Sposted April 25, 2015 at 8:49 am Reply

    Hi Sommer… These look amazing… I have a lot of masa harina leftover from another recipe… Could I use that instead of the corn meal?… I think they are similar…

    • Sommerposted April 25, 2015 at 5:57 pm Reply

      Hi Elisabeth! Masa is a bit finer-grade than cornmeal, but I bet it would work. Let me know how they turn out if you try it. :)

  16. Annalise @ Completely Deliciousposted April 24, 2015 at 9:40 pm Reply

    These muffins are perfect! I love cornbread so much, but for some reason I don’t remember to make it as much as I should. Time to change that!

    Rating: 5
  17. Beaposted April 24, 2015 at 8:43 pm Reply

    This sure brought back memories of my childhood. We always had a glass of milk with cornbread in it. I thought everyone else did too lol. It sure would have been better using your recipe.  It was still really good plain but yours  would really have been a treat. I absolutely love cornbread.  Thanks!!

  18. Mariaposted April 24, 2015 at 3:45 pm Reply

    How delish… I can’t wait to try these!! 

  19. Hayley @ The Domestic Rebelposted April 24, 2015 at 3:39 pm Reply

    Honey and cornbread are a must-pair, so these cornbread muffins look like little bits of heavenly perfection! 

  20. Marlyposted April 24, 2015 at 11:50 am Reply

    What a brilliant idea! I love the idea of taking cornbread to the breakfast table. Perfect!

  21. Deborahposted April 24, 2015 at 11:39 am Reply

    I am a sweet cornbread lover, and these sound absolutely perfect.  I love the addition of cinnamon!

  22. Heather Christoposted April 24, 2015 at 9:49 am Reply

    these look awesome Sommer, now all I need is a pot of chili!

  23. Tieghanposted April 24, 2015 at 9:05 am Reply

    I can never make cornbread without a little honey, so needless to say these sounds amazing!

  24. Miss @ Miss in the Kitchenposted April 24, 2015 at 8:32 am Reply

    Cornbread is a must with so many meals at our house.  I never experiment with it though.  You have inspired me, I want these for breakfast!