Honey Cinnamon Cornbread Muffins

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

Honey Cinnamon Cornbread Muffins

Yield: 14-16 muffins

Prep Time:10 minutes

Cook Time:20 minutes

5
5 / 5 (3 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.

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 stick unsalted butter, melted (1/2 cup)

Directions:

  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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23 comments on “Honey Cinnamon Cornbread Muffins

  1. 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!

  2. 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!

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

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

  4. 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!

  5. 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!

  6. 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! 

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

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

  8. 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!!

  9. 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
  10. 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. :)

  11. 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!

  12. 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 :)

  13. 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.

  14. 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
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  17. Bellaposted February 4, 2016 at 3:13 pm Reply

    These are great! My whole family loved them.

    Rating: 5
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