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Honey Cornbread Muffins (No Refined Sugar)

These Honey Cornbread Muffins are sweetened with pure honey; no refined sugar. These honey cornbread muffins are tender, soft, and moist. They’re hearty and not overly sweet; perfect with chili or try them for a satisfying breakfast!

honey cornbread muffin recipe

Honey Cornbread Muffins Recipe

We didn’t have any leftovers of our amazing Baileys Irish Cream Cake. I’m still dreaming about that luscious cake. But nobody is too mad about our quickly vanished cake, because I made enough of these Honey Cornbread Muffins to last an entire weekend 

Maybe. I can’t actually guarantee that these tender, mouthwatering cornbread muffins will still be available in our house for an entire 48 hours. That’s pretty iffy, considering all the people around here grab at these honey-sweetened muffins like nobody’s business.

My peeps inhale these cornbread muffins alongside Slow Cooker Chili with Black Beans and Corn. They gobble up these muffins for a satisfying breakfast. They beg me for another muffin in the afternoon for their pick-me-up snack. I have to hide a couple for myself every single time I bake these. And I feel quite fine about it because these are made with the goodness of pure honey, with zero refined sugar.

So yeah, these fail-proof cornbread muffins last for like a nanosecond around here…

cornbread muffins honey cornbread muffins recipe
cornbread muffins honey cornbread muffins recipe

Moist cornbread muffin recipe made with ingredients you’ll approve of

These Honey Cornbread Muffins are made with only a handful of simple, natural ingredients. The team players include plenty of whole grain cornmeal, whole dairy, pure honey, and sweet corn kernels.

The result is a super moist, tender crumb that is not dry at all. The texture is hearty, satisfying, and robust just like a good cornbread muffin should be. The flavor is lightly sweet and slightly savory, allowing the honey to shine. These are not overly sweet so that nobody will mistake them for a sugar laden confection.

These golden muffins are perfect for dunking into this popular Butternut Squash Chili. These muffins are dreamy for smearing with honey-butter. They’re also delicious all by themselves.

honey cornbread muffins
cornbread muffin recipe

Freeze your leftover cornbread muffins

Make some golden delicious honey cornbread muffins. Maybe stir up a pot of Healthy One-Pot Chicken Chili for a fuss-free comfort meal.

Might I mention that these cornbread muffins are perfect for freezing and reheating for a future you that will thank yourself for that gift. It’s the greatest feeling when you already have homemade cornbread muffins at the ready.😀

cornbread muffins honey cornbread muffins recipe

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Honey Cornbread Muffins

Honey Cornbread Muffins (No Refined Sugar)

5 from 15 ratings
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 12
Author: Amy Dong


  • 2 cups unbleached all purpose flour
  • 1 cup fine ground, whole grain yellow cornmeal
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp table salt
  • 2 large eggs
  • cup pure honey
  • 8 TB regular butter, melted
  • ¾ cup whole sour cream
  • cup whole milk
  • 1 ½ cups frozen corn kernels
  • Optional: Soft honey butter for topping


  • Adjust oven rack to lower-middle position. Heat oven to 375F. Line a standard muffin tin with paper liners. Set aside.
  • Whisk flour, cornmeal, baking powder, baking soda, and salt in a bowl to combine well. Set aside.
  • Whisk eggs in second bowl until well combined and pale light yellow, about 20 seconds. Add honey and whisk until homogenous, about 30 seconds. Add melted butter, whisking to combine well. Add sour cream and milk, whisking to fully incorporate.
  • Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened; do not over mix. Gently fold in frozen corn kernels.
  • Using ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping to form mounds. Do not level or flatten tops of mounds.
  • Bake until muffins are light golden and toothpick comes out almost clean (few tender crumbs are perfect.) Bake about 17-19 minutes, rotating tin halfway through baking time. Actual baking time varies with each oven, but watch closely not to over bake.
  • Cool muffins in tin for a bit (if desired, spread some honey butter on top of hot muffins, so it melts into the muffin.) Serve warm.
  • Leftovers keep well in airtight container and can be reheated in microwave or oven.

Nutrition (per serving)

Calories: 264kcal | Carbohydrates: 46.9g | Protein: 6.8g | Fat: 6.5g | Saturated Fat: 2.8g | Trans Fat: 0.5g | Cholesterol: 39.3mg | Sodium: 223.7mg | Fiber: 2.6g | Sugar: 17.2g
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Method: baking

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Recipe Rating


    • Neha

    Hi. Are the measurements accurate? Is it 2 cups + 10oz or is it 2.10oz? Your sweet corn muffin only has 2 cups.

      • Amy Dong

      Neha, updated for cups only. Thank you, and ENJOY!

    • Loretto

    When do you add the 1/2 teaspoon of salt?

      • chewoutloud

      The 1/4 tsp salt goes in with the flour and other dry ingredients. Hope you love it!

    • Long

    Fantastic! Super easy. I also made it in a clear rectangular pyrex dish, but forgot to butter it, so it stuck to the dish, but it was still cery tasty and my honey loved it!

      • chewoutloud

      So happy to hear that 🙂

    • Nathalie
    • 5 stars

    So delicious. I’ve made these a few times and eaten in combination with your butternut squash chili. I love love love both recipes and especially the combo!
    My only problem is the muffins don’t last well. The day after they’ve lost their light and moist texture and become dense and dry. This is regardless of how airtight the container is and whether I reheat them or not. They’re still good but not as delicious as on Day 1.
    Can you give any tips for keeping them tender and moist? Thanks!

      • chewoutloud

      Nathalie, agreed…nearly every cornbread, even restaurant made or bought, is never as good as the first day it comes out of the oven. My best suggestion is to wrap them tightly in foil or cling wrap and freeze on the first day. When ready to eat, sprinkle a bit of water and reheat covered. Hope that helps, and so happy you guys like these! 🙂

        • Nathalie

        Thanks I will try that!

    • Sharon
    • 5 stars

    These were sooo yummy!!! Yes, I actually made them!!! Why rate if you haven’t even made them??? Odd

      • chewoutloud

      So so happy you made and love these, Sharon 🙂 🙂

    • Bindu Thomas

    Muffins without refined sugar!!! This is surely going to go in my recipe book.

    • Ruth I

    Wow, this looks so lovely. I am more than happy to try this one. Perfect with a hot black coffee I suppose.

    • Kiwi

    Honey cornbread muffins sound like what I need. I am in Arkansas for a food trip and there is a Cornbread fest here I can’t wait!

    • David Elliott
    • 5 stars

    This looks like a great recipe for muffins. I’m sure I would love to try out making this for Thanksgiving. Looks delicious.

    • Alexis
    • 5 stars

    We love cornbread in our family. These muffins look delicious. Definitely going to try them this weekend.

      • chewoutloud

      Hope they become your favorites! 🙂

    • Alessia Marciano

    always looking for some recipe to add in my book! Love your Blog Post! 🙂

      • chewoutloud

      Thanks for adding this recipe to your book!

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