Honey Cinnamon Cornbread Muffins
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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!
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.
The Best Honey Cinnamon Cornbread Muffins Recipe
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!
No doubt your guests will enjoy dinner even more so, with one of these moist and tender muffins on their plate.
What You’ll Need to Make Honey Cinnamon Cornbread Muffins
- Plain yellow cornmeal – NOT cornmeal mix!
- All purpose flour
- Baking powder
- Sea salt
- Ground cinnamon
- Buttermilk – either low fat or full fat will work well
- Unsalted butter – melted
How to Make Honey 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.
See the Full Honey Cinnamon Cornbread Muffins Recipe Below!
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.
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.
Honey Cinnamon Cornbread Muffins Q&A
Can you freeze these Cornbread Muffins?
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.
Is there a Dairy-Free or Vegan version of this Cornbread Muffin recipe?
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.
Can these Honey Cinnamon Cornbread Muffins be made Gluten Free?
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
Honey Cinnamon Cornbread Muffins
- 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
- 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.
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I was out of wheat flour so I substituted more cornmeal for the flour.
They turned out light and yummy.
My husband said, “this is a keeper!” Most and delicious!
These were delicious. They were a last-minute addition to the Thanksgiving table and the addition of cinnamon and honey added a wonderful taste to these little gems. I filled a mini heart shaped muffin tin with some batter and baked for 15 minutes; perfect for my toddler granddaughter who asked for 2nds. Thanks for the great recipe.
I love making muffins, or foods shaped like muffins, and this was just another recipe to add to my box of other recipes.
Made these last night. I used whole wheat flour instead of all-purpose flour and subbed half of the butter for applesauce. They came out super moist and delicious with a great little crispy edge! Kids loved them and asked for one in their lunch today. Thanks!
i had a muffin fail! they rose but then fell and looked like hockey pucks. Possibly i waited a few minutes too long to get them in the oven. I swear ive made this recipe before and they were delicious!
It sounds like you need to throw out your baking powder and buy a new can. The only other thing I can think of is if you opened to oven door in the middle of rising and then it slammed shut. That would cause them to fall.
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
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!
the secret to measuring honey is to lightly grease the measuring cup first :)
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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.
Can I make the mix the night before and refrigerate? Having a Thanksgiving breakfast and hoping to speed up the process in the morning.
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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These are great! My whole family loved them.
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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!!
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 ?
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.
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!
Hi Tess! Hmmm… I think I would try with Maize Meal before polenta. They would probably turn out too grainy otherwise. Happy Baking!
Just FYI for any South African followers, it turned out just great with the maize meal! Thanks for the recipe :)
These sound so good! I’ve never added cinnamon to my cornbread. What a treat!
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…
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. :)
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!
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!!
How delish… I can’t wait to try these!!
Honey and cornbread are a must-pair, so these cornbread muffins look like little bits of heavenly perfection!
What a brilliant idea! I love the idea of taking cornbread to the breakfast table. Perfect!
I am a sweet cornbread lover, and these sound absolutely perfect. I love the addition of cinnamon!
these look awesome Sommer, now all I need is a pot of chili!
I can never make cornbread without a little honey, so needless to say these sounds amazing!
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!