Honey Cornbread Mini Muffins

I’ve been making these Honey Cornbread Mini Muffins for years. I don’t always use the mini muffin pans, but they are perfect if you’re making these for a potluck or chili cookoff. The original recipe is from The Neely’s via Food Network. These are best served with honey butter, so I’ve included that recipe too.

Here’s what you need:

  • cornmeal & flour
  • baking powder & sugar
  • milk
  • eggs
  • butter
  • honey

These are super easy to whip up. The dry ingredients are whisked together, and the same goes for the wet ingredients. Everything get’s mixed together and scooped into muffin pans.

The perfect bite sized muffin!

A little brown on the edges, warm and fluffy in the center. They’re already nice a sweet with the honey in the batter, so are equally good with just a little butter. I like to mix together some butter and honey for serving.

These are basically chili’s best friend. But they’re just as delicious for any soup night, not to mention BBQ night! If you’re ever in charge of bringing bread or rolls, these are seriously so easy. The minis bake up in about 8-10 minutes, and regular sized muffins take only 15 minutes.

They freeze great too. Since it’s just the two of us here, I’ll pop them in a freezer bag to have with our next soup night. Just take them out a couple hours prior and they’re good as fresh! Microwave for a few seconds if you want to serve warm.

Simple, classic, delicious! You’ll be making these Honey Cornbread Mini Muffins a staple too! Enjoy!

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Honey Cornbread Mini Muffins

A favorite for years, and the perfect accompaniment to your favorite soup or BBQ cookout!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48 mini muffins
Author Laura Doerr


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 cup milk
  • 2 eggs
  • 4 tbsp melted butter
  • 1/4 cup honey

For the honey butter

  • 1 stick unsalted butter room temperature
  • 2-3 tbsp honey
  • Pinch salt


  1. Preheat oven to 400 degrees. Spray or line a mini muffin, or regular muffin pan.

  2. In a large bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Whisk together and set aside.

  3. In a medium bowl, whisk together milk, eggs, butter, and honey. Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be lumpy.

  4. Divide the batter evenly into prepared muffin pans. Makes 48 miniature muffins, or 12 full size muffins. Bake minis for 8-10 minutes, full size for about 15 minutes, or until toothpick comes out clean. Cool slightly, and enjoy with honey butter.

For the honey butter

  1. In a small bowl, stir together butter, honey, and a pinch of salt (if you're using unsalted butter). Start with 2 tablespoons of honey and taste for desired sweetness level. Add more if needed.

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