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Homemade Corn Muffins with Honey Butter Recipe

Homemade corn muffins are light, tender, and delightfully sweet. Topped with creamy honey butter, these easy cornbread muffins make a perfect side, snack, or even a simple dessert.

close up image of corn muffin halves spread with homemade honey butter with a metal spatula.

Like classic cornbread and buttermilk biscuits, these corn muffins pair well with many meals — from backyard BBQs to a hearty bowl of chili. They also stand on their own as a sweet treat, especially when served warm with honey butter. Leftovers are great for breakfast spread with jam or reheated for a quick snack.

honey drizzled over a stack of three homemade corn muffins topped with honey butter.

Homemade Corn Muffins with Honey Butter Recipe

Overhead image of a pan of corn muffins with a few topped with butter.

These corn muffins are straightforward to make and rely on simple pantry staples. The batter comes together quickly: whisk the dry ingredients, add the wet ingredients, stir until smooth, and bake. The honey butter is a small finishing step that elevates the muffins with a rich, sweet flavor.

Recipe Ingredients

Yields about 12 muffins.

  • 2 cups flour – all-purpose flour works well (substitute a gluten-free blend if needed).
  • 1 cup cornmeal – use pure cornmeal, not a pre-made muffin mix.
  • 1 1/4 cup sugar
  • 1 1/4 teaspoon salt
  • 1 1/2 tablespoons baking powder
  • 1/2 cup melted butter
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cup whole milk – skim or a non-dairy milk can be used instead.
  • 3 eggs

Honey Butter

  • 1/2 cup unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 2 tablespoons honey

Variations

  • Substitute buttermilk for the whole milk for a tangier muffin.
  • Use a mini muffin tin to make bite-sized muffins for parties or lunchboxes.
  • Swap vegetable oil for canola oil, melted coconut oil, or a mild olive oil.
  • For a savory version, stir in 1/2 cup shredded cheddar and 1/2 cup cooked, crumbled bacon.
homemade corn muffin batter in a large glass bowl.
corn muffin batter in a 12 count muffin tin.
baked corn muffin in a 12 count muffin tin.
honey butter in a large white bowl.

How to Make Corn Muffins with Honey Butter

  1. Preheat: Heat the oven to 350°F (175°C). Grease a 12-cup muffin tin with baking spray or a light layer of butter and flour.
  2. Mix dry ingredients: In a large bowl combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to blend.
  3. Add wet ingredients: Stir in the melted butter, vegetable oil, vanilla, milk, and eggs until the batter is smooth and thick.
  4. Portion: Fill each muffin cup about two-thirds full. A cookie scoop works well for even portions.
  5. Bake: Bake for about 15 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  6. Cool briefly: Let the muffins cool in the pan for 5 minutes before transferring to a rack.
  7. Make honey butter: Beat the room-temperature butter with the salt and honey until well combined. A fork or small whisk works fine.
  8. Serve: Split a warm muffin and spread honey butter on each side. Enjoy while warm.
close up image of homemade corn muffins halved and spread with homemade honey butter.

Quick Tip

Use a cookie scoop to transfer batter to the muffin tin — it gives uniform muffins and keeps the process tidy.

How to Store + Freeze

Once completely cool, store muffins in an airtight container at room temperature for 3–4 days. Refrigerate for up to a week or freeze for up to 3 months. Reheat a muffin in the microwave for 12–20 seconds to warm it through.

Keep the honey butter in a separate airtight container in the refrigerator for up to one month; let it come to room temperature before spreading for the best texture.

FAQs

What’s the difference between cornbread and corn muffins? Cornbread is usually baked in a pan and has a denser texture. Corn muffins are baked in a muffin tin and often contain more sugar, making them slightly sweeter.

How do I prevent corn muffins from crumbling? Too much cornmeal can make muffins crumbly. This recipe balances flour and cornmeal so the muffins hold together while still offering that cornmeal texture.

Can I bake corn muffins in paper muffin cups? Corn muffins sometimes stick to paper liners. Greasing a muffin pan or using metal pans without liners helps the muffins release more cleanly.

Recipe Summary

  • Servings: 12 muffins
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Nutrition (per muffin)

  • Calories: 387 kcal
  • Carbohydrates: 51 g
  • Protein: 6 g
  • Fat: 18 g (Saturated fat: 11 g)
  • Cholesterol: 85 mg • Sodium: 440 mg

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