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These easy sweet cornbread muffins have a rich sweet taste in a muffin that does not fall apart in your hands. There is nothing worse than a dry crumbly corn muffin. I have loved corn muffins since the first time I had them in a restaurant but couldn’t match the sweet taste. I’ve tried countless ones since, and nothing comes close to the flavour until I made these. I am pretty sure its the added honey in this recipe that gives them that little something more.

sweet cornbread muffins

These muffins are on the sweet side and that’s how I like them. If you like them not so sweet you can always omit the honey. You can mix these up in 10 minutes and have them ready before the oven is hot.

sweet cornbread muffins

Is cornmeal and polenta the same thing?

Not really. Polenta is a dish that is made, not an ingredient. Polenta is usually made with a coarse ground cornmeal and is like a porridge.

Is cornflour and cornmeal the same?

Cornflour and cornmeal are both ground corn. THe difference is on how much they are ground. Cornflour is just a much finer ground corn than cornmeal.


sweet cornbread muffins

My breakfasts during the week are usually pre-made and frozen so I can heat it up at work and eat it there. These muffins are a perfect light, sweet breakfast that is easy for me to grab on the way out the door. They freeze really well so making a double batch and freezing them for the next couple weeks makes my life so much easier. I hope your family enjoys them as much as we do!


Pin the picture below to your Baking Board and remember to


Sweet Cornbread Muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

These are a sweet cornbread muffin that is moist and perfect right out of the oven.  Baking these right in the tins leave the bottoms golden crispy sweet.

Course: Snack
Cuisine: American
Servings: 12 Muffins
Author: Karami Urbanoski
  • 3/4 cup Cornmeal
  • 1 cup flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 cup honey
  • 1 cup milk 2% or Whole
  • 1/3 cup canola oil
  1. In one large mixing bowl stir together cornmeal, flour,sugar, baking powder and salt.

  2. In a separate bowl beat the two eggs until well mixed.

  3. Add the honey, milk and canola oil to the stirred eggs. Mix well until the honey is dissolved into the liquid.

  4. Add the egg mixture to the dry ingredients and stir just until flour mixture is incorporated. Do not over mix or the muffins will be tough.

  5. Spray muffin tins - I used Pam cooking spray in non stick muffin pans - coat well.

  6. Pour batter equally into 12 muffin cups.

  7. Bake at 350 degrees for 15 minutes.


Welcome to The Kitchen Magpie Farm! I'm Karami Urbanoski and I head up the care of all the animals out on the family farm in rural Alberta. I'm so glad to have you here and I hope you have fun reading about all my homesteading adventures!

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