Fluffy Honey Cornbread Muffins

Holy guacamole…is there anything better than sweet potato chili and cornbread? Ok, maybe white bean chili and cornbread. This skillet cornbread is the inspiration for today’s recipe, all dolled up with a little honey and cheddar because we’re goin’ OVER THE TOP this season! Turkey Day is around the corner and gets me super duper pumped for cozy eats like these honey cornbread muffins. How do you like yours? In a pan? In a cute little muffin tin? However you take it, you can’t go wrong with irresistibly moist, flavorful, sweet and salty cornbread muffins. I’m freaking obsessed!

Key ingredients and tips

Remember not to over-mix the batter for super light and fluffy muffs.

Flour: I used all purpose but you can do white whole wheat or a 1:1 gluten-free all purpose flour if you fancy. Whole wheat will be a bit more dense. Cornmeal: Whole grain cornmeal for delish corn flavor and texture. Refined cornmeal will work in a pinch, too. Honey: These muffins are perfectly sweet–not too much or too little. There’s something wonderful about honey in cornbread, but maple syrup is great too. Milk: I used unsweetened almond milk, but any milk (cow’s, soy, etc) will do. Vinegar makes a buttermilk sub. Oil: I used avocado oil, but melted coconut will work as well. Olive oil will add an herbal flavor. Cheddar: Freshly grated cheddar is the best! You can omit if desired but I love the flavor it adds. Use up to 1 cup! Corn: I love Trader Joe’s roasted corn for texture. Leave it out if it’s not your thing!

Can I make these vegan or gluten free?

To make these vegan, sub a flax egg, use non-dairy milk and use vegan cheddar or omit the cheese. To make these gluten free, use 1:1 all purpose gluten free flour. I wouldn’t recommend almond or coconut flour here.

Tools to make the best muffins

I love these handy dandy tools for making stupendous muffins, every time.

Storage tips

Store these cornbread muffins is on the countertop in an air-tight container for up to three days. If you still have some left, you can store them in the fridge for up to five days. To freeze, let cornbread muffins cool completely then transfer to a freezer-safe baggie and freeze for up to 3 months.