Buttermilk Cornbread Muffins with a touch of honey, a quick and easy recipe that works every single time. The muffins are sweet and moist, and they can be enjoyed as a breakfast on the go or a snack for the whole family. It's a failproof recipe that can be enjoyed throughout the year, especially during the Fall season.

It might be summer still, but a good cornbread recipe knows no season. And while the traditional cornbread is very easy to put together, these cornbread muffins are the very definition of simplicity.
Muffins make a great finger food choice, as they are pretty much mess-free goodies, and they are easy to transport and store.
Together with my Honey Yogurt Cornbread, which were baked in a tray and cut into squares, they are a great recipe if you are getting a bit excited about the Fall to come.
My sweet cornbread muffins have both refined sugar added and honey, although, if you want a healthier version, you could definitely leave out the sugar and add more honey.
The buttermilk makes them fluffy and moist, and is a nice contract to the sweetness of the sugar and honey, making these goodies ideal for your Thanksgiving dinner menu.
Ingredients needed
For these muffins we only need a handful of ingredients that are easily available at any supermarket:
- cornmeal (or yellow flour for polenta) - not to be confused with corn flour, which is white and it's usually used to thicken up sauces, gravy, etc. Cornmeal (also spelt corn meal) is yellow and quite gritty.
- plain flour - or regular flour
- butter - I used salted butter, and didn't add any salt to the recipe
- eggs - I used large eggs at room temperature
- granulated sugar
- honey
- buttermilk
- bicarbonate of soda
How to make buttermilk cornbread muffins
- start by melting the butter and leaving it to cool slightly
- in a large mixing bowl, add the butter and sugar, and use a hand mixer to beat them well together
- add the eggs one by one beating well after each addition
- add the buttermilk and honey, sift in the flour, add the cornmeal and bicarb of soda, and use a spatula to mix everything together to get a batter
- line a 12-hole muffin tin with paper cases, and divide the batter evenly - I had enough batter for 11 muffins only
- bake in the preheated oven at 180 degrees Celsius for 20-25 minutes until golden, and a skewer inserted in the middle comes out clean
Easy swaps
I find that using both honey and sugar adds enough sweetness, without it being overpowering. And while I suggested swapping the sugar for honey for a healthier touch, the same goes if you want sweeter muffins - you can use only refined sugar, and increase the amount to 2 thirds of a cup.
Buttermilk can be replaced with yogurt or milk - although I suggest using full fat milk for better results, and a creamier texture, skimmed milk doesn't bring as great results.
The muffins stay moist for a few good days, and using bicarb of soda helps achieve that fluffiness, so not to be skipped. Other than that, it's such a simple recipe to make!
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Buttermilk Cornbread Muffins with a touch of honey, a quick and easy recipe that works every single time. The muffins are sweet and moist, and they can be enjoyed as a breakfast on the go or a snack for the whole family. It's a failproof recipe that can be enjoyed throughout the year, especially during the Fall season.
- 1 cup plain flour
- 1 cup cornmeal (or polenta flour)
- 125 g salted butter ( ½ cup)
- 2 eggs
- ½ teaspoon bicarbonate of soda
- 1 cup buttermilk
- ½ cup granulated sugar
- ¼ cup honey
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Preheat the oven to 180 degrees Celsius (350 Fahrenheit)
-
Melt the butter and allow it to cool slightly.
-
In a large mixing bowl, add the butter and the sugar, and use a hand mixer to beat them together for 1 minute.
-
Add the eggs one by one, beating well after each addition.
-
Pour in the buttermilk, sift in the flour, add honey, the bicarb of soda and cornmeal, and use a spatula to bring everything together into a batter.
-
Line a muffin tin with paper cases, and divide the batter evenly - I ended up with 11 muffins.
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Bake for 20 minutes or until golden, and a skewer inserted in the middle comes out clean.
Recipe Video
- I find that using both honey and sugar adds enough sweetness, without it being overpowering. And while I suggested swapping the sugar for honey for a healthier touch, the same goes if you want sweeter muffins - you can use only refined sugar, and increase the amount to 2 thirds of a cup.
- Buttermilk can be replaced with yogurt or milk - although I suggest using full fat milk for better results, and a creamier texture, skimmed milk doesn't bring as great results.
- The muffins stay moist for a few good days, and using bicarb of soda helps achieve that fluffiness, so not to be skipped. Other than that, it's such a simple recipe to make!
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