Sweet Cornbread Muffins

Sweet Cornbread Muffins

Since I was making Slow-Cooker Turkey Chili this weekend, I decided to add in another new recipe for my 50 in 15 Challenge and make some Sweet Cornbread Muffins to accompany the chili. I found many variations of cornbread recipes, with the biggest difference being the flour-to-cornmeal ratio. And being a fan of sweet cornbread, I specifically looked for a recipe that used sugar. The recipe I ended up using is the Cornbread Muffins recipe by Jennifer Segal from the website Once Upon a Chef. And the end result was absolutely delicious — a perfect, tender, and sweet pairing to my Slow-Cooker Turkey Chili.


  • 3/4 c. yellow cornmeal
  • 1 1/4 c. all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 c. sugar
  • 1 tsp. salt
  • 2 large eggs
  • 2 tbsp. honey
  • 3/4 c. low-fat milk
  • 1/2 c. unsalted butter, melted and cooled


  1. Preheat the oven to 350° F. Line a muffin pan with paper liners or spray with non-stick cooking spray if you want more browned and crisp edges.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
  3. In a separate bowl, whisk together the eggs, honey, and milk.
  4. Add the milk mixture and the melted butter to the dry ingredients and stir until just blended, making sure not to over mix (a few lumps are OK).
  5. Spoon the batter evenly into the prepared muffin pan. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.


It’s worth noting that when reheating the leftover muffins, either wrap in aluminum foil and heat in a 350° oven until hot, or heat them in the microwave at 50% power for 30-45 seconds. The important thing when reheating is to not overheat them, lest they get tough.

As I mentioned above, the end result of this recipe was absolutely delicious. I will definitely be making these muffins again. And again. And again!

Bon Appétit!


One Comment

  1. These are delicious! Some of the best corn muffins I’ve ever had. Most of the recipes I’ve tried end up crumbly and messy to eat. Not these. They are also very moist. They are my new favorite corn muffins. Thank you!

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