Honey Cornmeal Muffins

Honey Cornmeal Muffins


The summer before I left for exchange to Australia, I worked in a local cafe in Revelstoke called Jus Juiced & Bean. It was a great time—so many delicious drinks and baked goods, it was a wonder I fit into my bridesmaids dresses that summer! Monday mornings were my favourite (ironically) because it meant that the cornmeal honey muffins were fresh out of the oven as that day’s muffin. I had a craving for those muffins today, and so tried to find something online that would be similar. I can’t say that these are very much the same, but they are absolutely delicious and did help with my craving.

These are sweet muffins that would do great for breakfasts, or in lunchboxes, or after school snacks. Or, whenever you happen to be craving one. Just eat them. Okay? Okay!

Honey Cornmeal Muffins

Adapted from a recipe found at Lisa’s Kitchen

Makes: 12+ muffins (see note)
Cooking time: 30 minutes
Difficulty: Easy


  • 1 1/2 cups plain flour
  • 1/2 cup whole wheat flour
  • 1 cup cornmeal
  • 1/4 cup white sugar
  • 1 tbsp + 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/8 cup butter or cooking margarine, softened
  • 3 eggs
  • 2 tsp vanilla
  • 3 heaped tbsp honey
  • 2/3 cup vegetable oil
  • 1 1/2 cup milk
  • For the icing: 1/4 cup butter, slightly softened, and about 1/2 cup sifted icing sugar

Preheat your oven to 350 F / 180 C, and grease a muffin tin with butter or oil. Mix all dry ingredients together in a large bowl. In a separate bowl, soften butter and add eggs, vanilla, and honey. Stir until well-combined, then add your oil and milk. Make a well in the centre of your dry ingredients and pour in the liquid; mix just until all the lumps are gone.

Divide your batter into the muffin tin, and bake for 15-20 minutes, until golden on top and a knife inserted comes out clean. While muffins are baking, mix your butter and icing sugar together until thick and icing-like (just use your best judgement here!). Once muffins are done, place onto wire rack and allow to cool slightly. While muffins are still warm, put a dollop of the icing on each of them—the icing will melt into the muffin a little bit, which in my opinion is the best part!

Note: My recipe here made 12 normal sized muffins plus two large muffins. I used my silicone muffin cups for this, so you might want to grease up a smaller muffin tray or something else bake-able just in case!

5 Responses to Honey Cornmeal Muffins

  1. YUM. We just made these. I had one slight modification, sadly, because I realized I was out of cornmeal and only had cornmeal mix. We are snowed-in, so there was no way to go purchase the appropriate ingredient.

    I wasn’t exactly sure how to do the substitution correctly, so I just omitted the baking powder altogether. It worked, but I think mine were probably a little dense (more like real cornbread, as opposed to muffins – not sure if this is the correct consistency or not for your recipe) and could have used just a tad of baking powder.

    Nonetheless, they turned out so very delicious and my sister wants the recipe before she leaves from visiting me.

    Thank you!!

    • Glad you enjoyed them! I dunno, I prefer my normal cornbread fluffy too (see the most recent recipe on my mom’s cornbread). In a pinch, you are able to use baking soda instead of baking powder—technically they’re the same chemical substance, baking powder as I understand it is slightly diluted with some cream of tartare in the mix. I’m not sure what the ratio is on that though, but it’d be something to explore! Ahh, being snowed in is surprisingly fun, I think. šŸ™‚

  2. I just made these with all purpose gluten free flour and then used hald oil & half apple sauce, so good!! They turned out very moist and fluffy!!

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