Since it’s more than chilly outside, I’m obsessed with soups, and there’s nothing like enjoying some sweet, honey cornbread as a side dish. These muffins are my answer.

These honey cornbread muffins are made with yellow cornmeal, whole wheat pastry flour and a full cup of honey. They come out light and fluffy but still have that cornmeal texture, and they bake in 18 to 20 minutes.

The Best Whole Wheat Cornbread Muffins (Light, Fluffy and Honey Sweet)

I had my second child a couple months ago and have loved focusing on my family and adjusting to a new normal. Although, our new normal during these last couple months has consisted of eating out a lot or cooking previously prepared frozen meals. I have definitely craved more kitchen time creating healthy, delicious food.

Since it’s more than chilly outside, I’m obsessed with soups like my Chicken Tortellini Soup and my Simple Turkey Chili (which just won a chili cook off!). And there’s nothing like enjoying some sweet, honey cornbread as a side dish.

Cornbread can be tricky when figuring out the right consistency. I like mine to be light and fluffy but still have the cornmeal texture. If you haven’t heard my rant about whole wheat pastry flour yet, prepare yourself. I’m officially addicted! It has all the nutritional benefits of whole wheat, but doesn’t leave your baked goods dense and heavy. It creates perfect fluffy breads, muffins, waffles and whatever else you love to bake. You will love it, guaranteed.

Try it out in my Multigrain Waffles or my Banana Muffins. Let me know how much you love it after using it in these honey cornbread muffins. Enjoy, my friends!

Why You’ll Love These Honey Cornbread Muffins

Light and fluffy. Whole wheat pastry flour keeps the crumb tender while the cornmeal gives classic cornbread texture.
Naturally sweet. Honey is the only sweetener, so they taste like a treat next to a savory bowl of soup or chili.
One bowl for dry, one for wet. Whisk, stir, scoop and bake. No mixer needed.
Ready fast. They bake in just 18 to 20 minutes at 375°F.

Ingredients You’ll Need

Here is what goes into these sweet cornbread muffins and what each ingredient does. Exact amounts are in the recipe card below.

Yellow cornmeal: The heart of cornbread. It gives the muffins their golden color, gentle corn flavor and that slightly gritty bite. A medium or fine grind gives a softer muffin, while a coarse grind gives more crunch.
Whole wheat pastry flour: Milled from soft wheat, so it has less protein than regular whole wheat flour and forms less gluten. That is why these stay light and fluffy instead of dense and heavy. Regular whole wheat flour works, but the muffins will be heartier.
Flaxseed meal: Adds a little nutty flavor and extra fiber, and it helps hold the crumb together.
Baking powder: The only leavener here, so make sure yours is fresh. It gives the muffins their lift and rounded tops.
Salt: Balances the honey and brings out the corn flavor. Without it, cornbread tastes flat.
Eggs: Lightly beaten before they go in. Eggs add structure and richness and help the muffins rise.
Honey: Sweetens the batter and keeps the muffins moist, since honey holds on to moisture. It also helps the tops brown to a deep golden color, so keep an eye on them near the end.
Olive oil: Keeps the crumb soft and moist. Oil stays liquid at room temperature, so oil based muffins stay tender even after they cool. A light olive oil keeps the flavor mild.
Almond or coconut milk: Use whichever you have. Either one thins the batter just enough to pour and keeps the muffins dairy free. An unsweetened carton milk works best so the honey stays in charge.

How to Make Honey Cornbread Muffins

Heat the oven. Preheat to 375°F. A fully heated oven gives the batter a quick burst of rise, which is what makes the muffins light.
Mix the dry ingredients. In a large bowl, stir together the cornmeal, flour, flaxseed meal, baking powder and salt. Whisk well so the baking powder is spread evenly through the bowl and there are no clumps of cornmeal or flour hiding at the bottom.
Whisk the wet ingredients. In another bowl, whisk together the eggs, honey, oil and milk until smooth. The honey will want to sink, so keep whisking until it is fully blended in.
Combine. Add the wet ingredients to the dry and stir until just mixed. A few small lumps are fine. The batter should be thick but pourable. Overmixing develops the gluten in the flour and makes the muffins tough, so put the spoon down as soon as you no longer see dry flour.
Fill the pan. Line a 12 cup muffin tin with paper liners or lightly grease it. Pour the cornbread batter evenly into each cup so they all bake at the same rate. Each cup should be about three quarters full, which leaves room for the muffins to rise and dome.
Bake. Bake for 18 to 20 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. The edges will pull slightly away from the liners and your kitchen will smell like sweet corn and honey. Let them cool in the pan for a few minutes, then enjoy warm!

Kami’s tip: Stir the wet and dry ingredients only until just mixed. That, plus whole wheat pastry flour, is what keeps these light and fluffy instead of dense and heavy.

Honey Cornbread Muffins FAQs

Can I use regular whole wheat flour? Yes, but the muffins will be denser. Whole wheat pastry flour has all the benefits of whole wheat without leaving baked goods heavy, which is why it is used here.
How do I know when they are done? The tops will be golden brown and a toothpick inserted in the center will come out clean, usually after 18 to 20 minutes.
Why are my cornbread muffins dry? Most often they baked a little too long. Start checking at 18 minutes, and make sure you measured the honey and oil fully, since both keep the crumb moist.
Can I use a different milk? The recipe calls for almond or coconut milk. Any milk you like should work in the same amount, since its job is to loosen the batter.
What should I serve with them? Soups and chili. They are perfect next to a bowl of chicken tortellini soup or simple turkey chili.
How should I store leftovers? Once cooled, keep them in an airtight container at room temperature for a day or two, or in the fridge for longer. Warm them briefly before serving.
Why are there both eggs and flaxseed meal? The eggs give structure and lift, and the flaxseed meal adds fiber and a little nutty flavor. Together they make a sturdy muffin that still feels light.
Can I bake this as one pan of cornbread? The recipe was written for a 12 cup muffin tin. A baking pan will need a longer bake time, so watch for a golden top and a clean toothpick.
Can I freeze cornbread muffins? Yes. Freeze cooled muffins in a freezer bag, then thaw at room temperature or warm them in the oven.

Healthy Honey Cornbread Muffins - No Diets Allowed

Healthy Sweet Cornbread Muffins

Honey cornbread muffins made with yellow cornmeal, whole wheat pastry flour and honey. They bake in 18 to 20 minutes and come out light and fluffy, perfect beside a bowl of soup or chili.

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Ingredients

1 cup yellow cornmeal
2 cup whole wheat pastry flour
1 Tbs flaxseed meal
1 Tbs baking powder
1 tsp salt
2 eggs lightly beaten
1 cup honey
2/3 olive oil
1/2 cup almond or coconut milk

Instructions

Preheat oven to 375 degrees F.
Into a large bowl, mix the cornmeal, flour, flaxseed meal, baking powder, and salt. In another bowl, whisk together the eggs, honey, oil, and milk. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners or lightly grease a 12-cup muffin tin. Evenly pour cornbread mixture into each muffin tin. Bake for 18 to 20 minutes until golden brown and toothpick comes out clean when inserted in the center. Enjoy warm!

Made these cornbread muffins? Leave a star rating in the recipe card and tell me what you served them with in the comments below. Your feedback helps other bakers, and I love hearing how you enjoy them.