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+ servings
Three cornbread muffins on a white plate.

Sweet Buttermilk Cornbread Muffins With Honey Butter

Moist and sweet cornbread muffins topped with homemade honey butter make a tasty and easy side dish!
Course Side
Cuisine American
Total Time 28 minutes
Servings 18
Calories 122kcal
Author Tracy



  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) yellow cornmeal
  • 2/3 cup (132g) granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 egg
  • 1 cup buttermilk
  • 1/3 cup vegetable oil

Honey Butter

  • 1/2 cup (4oz) butter room temperature
  • 3 tablespoons (64g) honey


Cornbread Muffins

  • Preheat oven to 400°F. Line muffin pan with liners or grease well with cooking spray.
  • Whisk together flour, cornmeal, sugar, salt, baking powder, and baking soda.
  • Add egg, buttermilk, and vegetable oil. Mix until combined.
  • Spoon batter into muffin cups, filling them just under 2/3's of the way full.
  • Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.

Honey Butter

  • In a medium bowl, whisk together butter and honey until well-combined.
  • Store leftovers by spooning the butter onto a sheet of parchment paper and rolling into a log. Secure with tape and place in the freezer for 15 minutes before transferring to the refrigerator. Slice off pieces as needed.


Calories: 122kcal