Sweet, golden, and perfectly soft, these mini honey cornbread muffins are ready in under 20 minutes and bring a warm, comforting bite to breakfast, brunch, or anytime.
You’ll Love These Warm Honey Bites
- Flavor: Golden and tender, these muffins are lightly sweetened with honey and have a buttery finish that melts in your mouth.
- Why Make It: I love making these mini honey corn muffins because they require just four simple ingredients, minimal dishes, and deliver tender, golden results every single time.
- Serving Suggestions: Make a double batch of these mini honey corn muffins for holidays or BBQs. On busy nights, I also like serving them alongside my savory chili or smoky BBQ chicken drumsticks.
Key Ingredients
- Jiffy Muffin Mix: Any box of corn muffin mix will work, just ensure it’s an 8.5-ounce box.
- Dairy: Milk gives these muffins wonderful flavor, but for a creamy, tangy twist, you can stir in a couple of tablespoons of sour cream or Greek yogurt. Just make sure the total liquid stays at ⅓ cup. Almond, soy, or oat milk works beautifully, too.
- Honey: Adding honey sweetens the muffins and keeps them moist. The taste of honey reminds me of growing up with Jiffy cornbread, where I loved making it a little sweeter. You can easily swap in maple syrup or agave if you like.
- Variations: For a little extra flavor and fun, you can add a pinch of cinnamon for warm sweetness, stir in a small handful of corn kernels for a pleasant pop of texture, or mix in some chopped jalapenos if you like your muffins with a touch of sweet heat. For an extra-special finish, brush the tops with a bit of butter to add shine and richness.
How to Bake Honey Cornbread Muffins
- Combine wet and dry ingredients in separate bowls
- Add wet ingredients to the dry.
- Fill mini muffin tins with a cookie scoop and bake (full recipe card below).
Helpful Muffin Tricks
- Rest the batter so the cornmeal can hydrate fully for soft and tender muffins.
- Be careful not to overmix the batter which can lead to a tough texture.
- For a rich honey flavor, drizzle a little honey on the warm muffins right after baking.
- Use a cookie scoop to make similar sized muffins and ensures they brown evenly.
- If you’re making regular-sized muffins, extend the bake time and start checking early for doneness.
- Grease the muffin tin well, even if it’s nonstick, to prevent sticking.
Keep Your Muffins Fresh
- Store muffins in an airtight container at room temperature for up to four days, but if your kitchen is warm, refrigerate them instead.
- Muffins can also be frozen for up to three months. Thaw them at room temperature or warm them briefly in the oven. To reheat, place muffins in a 300°F oven for about five minutes, or soften them in the microwave using short bursts.
More Muffin Recipes You'll Love
Did you try this recipe for Honey Cornbread Muffins? Leave a comment and rating below!
Honey Cornbread Muffins
Make sweet, soft honey cornbread muffins with Jiffy mix for a quick, comforting side.
Ingredients
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix 1 box
- 1 egg
- ⅓ cup milk
- ¼ cup honey
Instructions
- Preheat oven to 400°F. Grease mini muffin tin (I use butter).
- Add dry corn muffin mix to a large bowl.
- In a separate bowl, beat together egg, milk, and honey. Add egg mixture to muffin mix and stir until just combined. Allow to sit for 3 minutes.
- Using 1½ Tablespoon cookie scoop, fill mini muffin tin (20 mini muffins).
- Bake for 12-15 minutes until tops are golden brown. Cool in muffin tin for 3 minutes and carefully remove.
Notes
- To make 6 regular sized muffins, bake for 15-20 minutes.
- To make a loaf of honey cornbread, bake for 20-25 minutes in a greased 8 inch pan.
- Keep leftovers in an airtight container in the refrigerator or at room temperature for 4 days or in the freezer for 3 months.
Nutrition Information
Calories: 68 | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Cholesterol: 8mg | Sodium: 103mg | Potassium: 24mg | Sugar: 6g | Vitamin A: 30IU | Calcium: 13mg | Iron: 0.4mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Great easy recipe – I’m not really fond of baking but I had to do this; I was inspired by a honey cornbread muffin I bought at
Kathi, so happy to hear that you enjoyed the muffin recipe.
Like!! I really thank you for your content.
So glad you enjoy the muffins!!
These homemade Honey Cornbread Muffins are the perfect combination to a big bowl of soup or chili. They are easy to make and they take less than 30 minutes from start to finish.
Thank you! So glad you love the recipe!
I agree with this! I had chili today and these corn muffins were perfect! 😋😋
Thank you, Melisssa, that makes my day!
OMG! These were so easy to make and taste awesome!
So glad you enjoyed them Dave!