Mini Cornbread Muffins with Honey Butter

Name: Mini Cornbread Muffins with Honey Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 muffins
Ingredients: 1 box of Jiffy cornbread mix; 1 egg; 1/3 cup milk; 1/4 cup melted butter; 1 tablespoon sugar; 1/2 cup unsalted butter, softened; 1/4 cup honey; Pinch of salt

Highlighted under: Cozy Comfort Recipes

I absolutely love these Mini Cornbread Muffins with Honey Butter! Each bite is a delightful balance of sweet and savory, making them an ideal treat for any occasion. I often whip them up to accompany my favorite chili or enjoy them on their own as a snack. The addition of honey butter takes these muffins to a whole new level of flavor that is simply irresistible. Trust me, once you try them, you'll want to make them again and again!

Created by

Emily

Last updated on 2026-02-18T14:38:18.986Z

When I first tried making Mini Cornbread Muffins, I was amazed at how simple yet satisfying they were. The recipe blends jiffy cornbread mix with a touch of milk and eggs, crafting a base that is both fluffy and cozy. I experimented with different mixing techniques and found that folding in the wet ingredients gently prevents them from becoming dense.

What makes these muffins stand out, though, is the honey butter. By mixing softened butter with honey, you create a spread that enhances the sweet corn flavor perfectly. It's a little detail, but it transforms every muffin into a delicious treat that's perfect for any meal!

Why You'll Love These Mini Cornbread Muffins
A perfect sweet and savory combination with a hint of honey
Quick and easy to prepare, making them ideal for any busy cook
Great as a side dish, snack, or even breakfast on the go

Mastering the Cornbread Muffin Texture

Achieving the perfect texture in Mini Cornbread Muffins relies heavily on the ratio of wet to dry ingredients. The Jiffy cornbread mix provides a reliable foundation, and the addition of melted butter contributes to a moist, tender crumb. When you combine the ingredients, mix just until combined to avoid overworking the batter; this helps prevent dense muffins. If you prefer a slightly more cake-like texture, consider adding an extra tablespoon of milk, which will keep them light and fluffy.

Another critical factor is baking time. These muffins should be pulled from the oven when they are golden brown and a toothpick inserted in the center comes out clean, typically around 10-12 minutes at 400°F (200°C). Keep an eye on them during the last couple of minutes; ovens can vary, and you don’t want them to overbake, leading to dry muffins.

Sweetening the Deal: Honey Butter

The honey butter is what truly elevates these Mini Cornbread Muffins, tying the flavors together beautifully. Using softened unsalted butter ensures that the honey can integrate smoothly, creating a creamy topping that is easy to spread. If you want to experiment with flavors, you can add a pinch of cinnamon or a splash of vanilla extract to the honey butter for a delightful twist that pairs wonderfully with the cornbread's sweetness.

To store leftover honey butter, transfer it to an airtight container and keep it in the refrigerator for up to a week. You can also freeze it for longer storage. The honey butter will solidify in the fridge, so let it come to room temperature for easier spreading. This versatile component can also be used on biscuits, toast, or pancakes, making it a delicious addition to your breakfast table.

Serving Suggestions and Pairings

These Mini Cornbread Muffins are extremely versatile; they pair wonderfully with hearty dishes like chili, but they also stand out as a standalone snack or breakfast item. Serve them warm with a pat of honey butter for a sweet afternoon treat or a hearty breakfast on the go. If you're planning a gathering or barbecue, these muffins could be a delightful addition to your spread, appealing to both adult and kid palates alike.

You can also consider customizing these muffins for dietary needs. For a gluten-free version, substitute the Jiffy cornbread mix with your favorite gluten-free cornbread mix. Additionally, if you're watching your sugar intake, feel free to reduce the amount of sugar in the batter, as the honey butter will provide additional sweetness. These flexible components make it easy to adapt the recipe to suit your preferences.

Ingredients

For the Muffins

1 box of Jiffy cornbread mix
1 egg
1/3 cup milk
1/4 cup melted butter
1 tablespoon sugar

For the Honey Butter

1/2 cup unsalted butter, softened
1/4 cup honey
Pinch of salt

Mix all the ingredients thoroughly for best results.

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) and prepare a mini muffin tin by greasing it or using mini muffin liners.

Mix the Muffin Batter

In a large bowl, combine the Jiffy cornbread mix, egg, milk, melted butter, and sugar. Stir until just combined; do not over-mix.

Fill the Muffin Tin

Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.

Bake the Muffins

Bake in the preheated oven for 10-12 minutes or until golden brown and a toothpick inserted comes out clean.

Prepare the Honey Butter

While the muffins are baking, mix the softened butter, honey, and a pinch of salt in a small bowl until well combined.

Serve

Once the muffins are done, allow them to cool slightly before serving warm with a generous spread of honey butter.

Enjoy these muffins fresh out of the oven for the best taste!

Pro Tips

For added flavor, consider mixing in some chopped jalapeños or shredded cheese into the muffin batter before baking.

Ingredient Substitutions

If Jiffy cornbread mix isn't on hand, you can make your own by combining all-purpose flour, cornmeal, baking powder, sugar, and salt. This homemade mix can be a great way to control the sweetness and adjust to dietary preferences. Use a ratio of three parts cornmeal to one part flour for a similar texture. Alternatively, using yellow cornmeal instead of a mix can enhance the nutty flavor of the muffins.

For a dairy-free option, substitute the milk with almond milk or oat milk and replace the unsalted butter with a plant-based alternative. This allows everyone to enjoy these muffins without sacrificing flavor or texture. Just ensure that the replacements are unsweetened to avoid any unexpected sweetness.

Make-Ahead and Freezing Tips

These Mini Cornbread Muffins can easily be made ahead of time, making them a great option for busy days. Prepare the batter and fill the muffin tin, then cover it with plastic wrap and refrigerate for up to 24 hours before baking. This keeps your muffins fresh, and they can be baked straight from the fridge; just add a couple of additional minutes to the baking time to ensure they cook through.

To freeze the muffins, allow them to cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. You can freeze them for up to three months. When you're ready to enjoy, simply pop one in the microwave for about 30 seconds for a quick warm-up or thaw them overnight in the refrigerator for breakfast.

Questions About Recipes

→ Can I make these muffins ahead of time?

Yes! You can prepare the batter ahead and refrigerate it for up to 24 hours before baking.

→ How do I store leftover muffins?

Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

→ Can I freeze these muffins?

Absolutely! They freeze well; just make sure they are fully cooled and stored in a freezer-safe bag.

→ What can I substitute for the Jiffy mix?

You can use a homemade cornbread recipe or other cornbread mixes available in stores.