Honey Cornmeal Muffins

Imperial June 1, 2026June 1, 2026

Quick Recipe Version (TL;DR)

Yield: 12 standard muffins
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes

Quick Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 tablespoons granulated sugar
1 cup buttermilk
1/3 cup honey
2 large eggs
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons neutral oil
1 teaspoon vanilla extract

Do This

1. Heat the oven to 400°F and grease or line a 12-cup muffin pan.
2. Whisk the flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl.
3. Whisk the buttermilk, honey, eggs, oil, vanilla, and melted butter in a separate bowl.
4. Fold the wet ingredients into the dry ingredients just until combined, then rest the batter for 5 minutes.
5. Divide the batter among 12 muffin cups, filling each about three-quarters full.
6. Bake for 14 to 17 minutes, until golden at the edges and a toothpick comes out with a few moist crumbs.
7. Cool in the pan for 5 minutes, then move to a rack and serve warm or at room temperature.

Why You’ll Love This Recipe

Lightly sweet, not dessert-sweet: Honey gives the muffins a mellow warmth without overwhelming the cornmeal flavor.
Pleasant grainy texture: Cornmeal adds a rustic, tender bite that makes these feel simple and homey.
Great with almost anything: Serve them with eggs, yogurt, soup, chili, barbecue, roasted chicken, or a big salad.
Beginner-friendly: The batter comes together with two bowls, a whisk, and no mixer.

Grocery List

Produce: None needed for the base recipe.
Dairy: Buttermilk, large eggs, unsalted butter.
Pantry: All-purpose flour, yellow cornmeal, honey, granulated sugar, baking powder, baking soda, fine sea salt, neutral oil, vanilla extract, nonstick spray or paper muffin liners.

Full Ingredients

For the Muffin Pan

Nonstick baking spray or 12 paper muffin liners

Dry Ingredients

1 cup (125g) all-purpose flour, spooned and leveled
1 cup (160g) yellow cornmeal, preferably fine or medium grind
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 tablespoons (25g) granulated sugar

Wet Ingredients

1 cup (240ml) well-shaken buttermilk, at room temperature if possible
1/3 cup (113g) honey
2 large eggs, at room temperature if possible
6 tablespoons (85g) unsalted butter, melted and cooled for 5 minutes
2 tablespoons (30ml) neutral oil, such as canola, vegetable, or avocado oil
1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Place a rack in the center of the oven and heat the oven to 400°F. Grease a standard 12-cup muffin pan well with nonstick baking spray, or line the cups with paper liners. If using liners, a light mist of spray inside each liner helps the muffins release more cleanly.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 2 tablespoons granulated sugar. Whisk for about 30 seconds so the leavening is evenly distributed and the muffins rise evenly.

Step 3: Mix the wet ingredients

In a medium bowl or large liquid measuring cup, whisk the 1 cup buttermilk, 1/3 cup honey, 2 large eggs, 2 tablespoons neutral oil, and 1 teaspoon vanilla extract until smooth. While whisking, slowly pour in the 6 tablespoons melted butter. The butter should be melted but not hot; if it is too hot, it can scramble the eggs or make the batter greasy.

Step 4: Combine the batter gently

Pour the wet ingredients into the bowl of dry ingredients. Use a flexible spatula to fold everything together just until no dry streaks of flour remain. This usually takes about 12 to 15 folds. The batter will be slightly thick and a little lumpy, which is exactly what you want. Avoid stirring until smooth, because overmixing can make muffins tough.

Step 5: Rest the batter briefly

Let the batter sit at room temperature for 5 minutes. This short rest gives the cornmeal time to hydrate, which helps the muffins bake up tender while still keeping their pleasant, lightly grainy texture.

Step 6: Portion the muffins

Divide the batter evenly among the 12 prepared muffin cups, using about 1/4 cup batter per muffin. Each cup should be about three-quarters full. If the batter looks uneven on top, gently nudge it into place with the back of a spoon, but do not press it down.

Step 7: Bake until golden and set

Bake at 400°F for 14 to 17 minutes, or until the muffin tops are lightly domed, the edges are golden brown, and a toothpick inserted into the center comes out with a few moist crumbs. For the most accurate doneness check, the center of a muffin should register about 200°F to 205°F on an instant-read thermometer. Try not to overbake; honey and cornmeal muffins are best when they stay soft in the center.

Step 8: Cool and serve

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm, at room temperature, or gently reheated. They are lovely plain, with butter, alongside scrambled eggs, or next to savory meals like chili, soup, barbecue, roasted vegetables, or chicken.

Pro Tips

Use fine or medium cornmeal: Fine cornmeal makes a softer muffin, while medium cornmeal gives a more noticeable rustic texture. Avoid coarse polenta-style cornmeal unless you enjoy a very crunchy bite.
Measure honey easily: Measure the oil first, then use the same spoon or cup for the honey. The light coating of oil helps the honey slide right out.
Do not overmix: A few small lumps are normal. Mixing too much develops gluten in the flour and can make the muffins dense.
Use room-temperature ingredients when you can: Room-temperature buttermilk and eggs help the melted butter blend into the batter instead of firming up into little bits.
For tender muffins, pull them early: A toothpick with a few moist crumbs is better than a completely dry toothpick.

Variations

Honey-butter tops: Stir together 1 tablespoon melted butter and 1 tablespoon honey, then brush it over the warm muffins right after baking. This makes them a little sweeter and more aromatic.
Cheddar jalapeño cornmeal muffins: Fold 3/4 cup shredded sharp cheddar and 1 finely chopped jalapeño into the finished batter before portioning. These are especially good with chili, beans, or barbecue.
Blueberry honey cornmeal muffins: Fold in 1 cup fresh blueberries and 1 teaspoon finely grated lemon zest for a breakfast-style version with bright fruit flavor.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. Reheat room-temperature muffins in a 300°F oven for 5 to 7 minutes, or frozen muffins for 10 to 12 minutes. You can also microwave one muffin for 10 to 15 seconds from room temperature or 25 to 35 seconds from frozen. To prep ahead, whisk the dry ingredients together and store them covered at room temperature for up to 2 days; mix the wet ingredients separately and refrigerate for up to 24 hours. Combine wet and dry only right before baking.

Nutrition (per serving)