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5 from 1 vote

Homemade Corn Muffins with Honey Butter

Homemade corn muffins are light and tender, with an incredibly sweet flavor. Honey butter is the perfect finishing touch! 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: homemade corn muffins with honey butter
Servings: 12 muffins
Calories: 387kcal



  • 2 cups flour
  • 1 cup cornmeal
  • 1 ¼ cup sugar
  • 1 ¼ teaspoon salt
  • 1 ½ tablespoon baking powder
  • ½ cup melted butter
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ¼ cup whole milk
  • 3 eggs

Honey Butter

  • ½ cup butter, room temperature
  • ¼ teaspoon salt
  • 2 Tablespoons honey


  • Preheat your oven to 350ºF and grease a muffin tin with baking spray.
  • Add the flour, cornmeal, sugar, baking powder, and salt to a large mixing bowl. Stir together.
  • Add the melted butter, oil, vanilla, milk, and eggs to the bowl and stir until the batter is thick and smooth.
  • Scoop the batter into the greased muffin tin, filling each muffin cup about ⅔ full.
  • Bake the muffins for 15 minutes. A toothpick inserted into the center of the muffins will come out clean. The edges will be golden brown and pulling away from the sides of the pan.
  • Let the muffins cool for at least 5 minutes in the pan before removing them.
  • Make the honey butter by beating the salt, butter, and honey in a medium mixing bowl. You can do this by hand.
  • Cut a warm corn muffin in half and spread some honey butter on each side. Enjoy while warm!


You can make the honey butter in advance. Just make sure it is room temperature when you are ready to spread it on the muffins so it goes on smoothly.


Calories: 387kcal | Carbohydrates: 51g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 440mg | Potassium: 277mg | Fiber: 2g | Sugar: 25g | Vitamin A: 573IU | Vitamin C: 0.02mg | Calcium: 111mg | Iron: 2mg