Easy Mini Cornbread Muffins Recipe {with Honey}

Name: Easy Mini Cornbread Muffins Recipe {with Honey}
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 1 1/4 cups super fine blanched almond flour (spooned and levelled); 1 cup yellow cornmeal; 3 tablespoons whole wheat flour or white whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg; 3/4 cup milk or milk alternative; 1/4 cup plain Greek yogurt; 1 teaspoon vanilla extract; 2-3 tablespoons honey; 2 tablespoons unsalted butter or coconut oil (melted)

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This mini cornbread muffin recipe is the perfect side dish to serve with chili, soup, and more! With a few simple tweaks, we made these sweet cornbread muffins a little healthier so you can feel good about serving them to your little ones!

Close up image of mini cornbread muffins in a bowl.

Best Honey Cornbread Muffins for Kids

There’s something so special about cornbread, especially when it’s perfectly portioned into fun little bites to eat!

These mini cornbread muffins are a perfect balance of sweet and salty. They’re just as delicious with a drizzle of honey as they are crumbled into a hot bowl of chili.

Plus, kids absolutely love this bite-sized version made for little hands!

Healthy Corn Fritters Recipe

Mini honey cornbread muffins on a wire rack.

mini cornbread muffins

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Why We Love This Mini Cornbread Muffin Recipe

Quick & easy: These fluffy almond flour cornbread muffins are so simple! Mix the dry ingredients in one bowl, the wet ingredients in another, stir them together, and then fill your mini muffin pan with your cornbread batter. Bake, and you’ll have 2 dozen mini corn muffins in no time!
Sweet or savory: It’s just as easy to make sweet muffins or savory ones! My kids love them exactly as they are, but you can also stir in shredded cheddar, ham, green onions, and more to make them perfect for dinner.
From scratch: These homemade whole wheat cornbread muffins are made completely from scratch. They’re made with wholesome ingredients and are low in sugar and salt.

Ingredient Notes

Ingredients require for mini cornbread muffins recipe.

Super fine blanched almond flour: This gluten-free flour has a similar texture to cornmeal and is a great source of healthy fats for your kids’ growing bodies!
Yellow cornmeal: These honey cornbread mini muffins require real cornmeal for the yellow color and crumbly texture.
Whole wheat flour: Use a little white whole wheat for additional fiber to make these bite-sized cornbread muffins more filling than normal. It also helps provide more structure and “bite” to the muffins.
Baking powder & soda: These ingredients will help the muffin batter get a nice rise!
Kosher salt: This will enhance the flavors of your muffins and activate the baking soda.
Egg: Add one egg to bind the batter together and help it become nice and fluffy.
Milk: Use either whole milk or your favorite alternative milk.
Greek yogurt: This has more protein and less fat than sour cream, yet it will still give this cornbread a lovely, moist texture.
Vanilla extract: A little vanilla will play up the sweetness of these honey cornbread muffins. You can skip it if you prefer a savory cornbread muffin.
Honey: This is the only sweetener for this recipe. Honey is a classic combination with cornbread, but you can also use maple syrup.
Unsalted butter: You need melted fat to get a moist, tender muffin with this mini cornbread recipe. You can use melted coconut oil or butter.

How to Make Moist Cornbread Muffins – Step-by-Step

A whisk mixing together the dry ingredients for the cornbread muffins.

A whisk mixing together the wet ingredients for the muffins in a bowl.

Preheat oven to 350℉. Use a silicone mini muffin pan or line a regular mini muffin pan with paper liners.
In a medium bowl, whisk together the cornmeal, almond flour, flour, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together the egg, almond milk, Greek yogurt, vanilla, honey (use 3 tablespoons for sweeter cornbread), and melted butter.
Add half the dry ingredients and whisk until mostly combined. Add remaining dry ingredients and whisk until combined. Let the batter rest for 2 minutes.
Divide batter between 24 mini muffin cups, filling close to the top. Bake for 13-15 minutes, or until the center of the cornbread muffins feel firm to the touch and have a golden brown color. You can also check it with a toothpick. When inserted in the center of a muffin, it should come out clean. Allow muffins to fully cool before removing from the pan. Serve warm or at room temperature.

Keep scrolling to the recipe card below for the full printable recipe!

TIPS FOR THE BEST CORNBREAD MUFFINS

This recipe works best with a silicone mini muffin pan since muffins made with almond flour tend to stick to a regular muffin pan. You can try greasing a regular mini muffin tin really well or use mini paper liners, but some of the muffins may stick a bit to the paper.
Be sure to allow these muffins to fully cool before removing them from the pan. If you try to remove them too early, they may break since almond flour tends to be quite moist and delicate.
When popping the muffins out of a silicone muffin pan, tilt the muffin pan upside down and press your thumb into the bottom of each muffin cup and gently nudge it to release each muffin. If you try to remove the muffins by wiggling them out from the top, some of the muffin may break off (believe me, I learned the hard way).
These muffins are mildly sweet using two tablespoons of honey. For sweeter muffins, increase the amount of honey to 3 tablespoons. Or for savory cornbread muffins, skip the honey and vanilla extract altogether.
If using honey, do no serve these muffins to babies under the age of one. You can either sub in maple syrup instead or skip the sweetener altogether.

Mini cornbread muffins on a wire cooling rack.

Mini cornbread muffins served with a bowl of alphabet soup.

Recipe FAQs

How long to bake mini cornbread muffins?

This mini cornbread muffin recipe bakes really quickly, especially compared to regular sized muffins! They only need 13-15 minutes at 350 degrees F.

How do you keep cornbread from sticking to muffin pan?

It’s best to use paper muffin liners in your muffin pan or grease the pan really well! Cornbread batter tends to stick to any surface. It can help to spray the muffin cups with non-stick cooking spray or even add a little round of parchment paper to the bottom to help them pop out easily. Better yet, use a silicone mini muffin pan to prevent sticking.

Can you freeze cornbread muffins?

Absolutely! Cornbread freezes phenomenally well, making it easy to store this one batch of delicious muffins for later. Let them cool completely before storing them in a zip-top freezer bag. To serve, thaw them in the fridge or pop them in the microwave for 10-15 seconds first.

Are cornbread muffins healthy?

The answer really depends on the cornbread recipe. It typically has a fair amount of fat and carbohydrates without much fiber or protein to balance it out.

To make your favorite cornbread recipes a little healthier, replace all purpose flour with whole wheat, choose high protein Greek yogurt instead of sour cream, and sweeten it with honey or a little maple syrup. I also like incorporating some almond flour as it has more protein and healthy fats than regular flour.

mini cornbread muffins in a parchment paper lined bowl.

Storage Guidelines

Store leftover muffins in an airtight container at room temperature or in the fridge for 3-4 days. For longer storage, keep your muffins in a freezer bag for up to 3 months.

Serving Suggestions

These mini cornbread muffins are fantastic on their own as a quick snack, but they’re also yummy served with a variety of dishes or toppings!

Slather with a bit of honey butter
Enjoy with an uncured hot dog for a classic kid-friendly meal
Serve with BBQ chicken and coleslaw
Crumble over a bowl of black bean soup, kid-friendly chili, or a cozy soup (like this vegetable noodle soup recipe!)
Enjoy with fluffly scrambled eggs or mini egg bites for breakfast

Recipe Variations

Ham and cheese: Add chopped ham and shredded cheddar cheese for a delicious savory muffin. Skip the vanilla, though!
Add Hatch chiles: For a smoky flavor, add a few tablespoons of mild roasted green chiles. So good!
Chopped hot dogs: For a fun twist on a corn dog, finely dice an uncured hot dog and add it to the batter before baking.