BBQ Baby Shower Cornbread Muffins (Printable)

Tender cornbread muffins with a sweet honey butter finish, perfect for sharing or snacking.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup buttermilk
09 - 1/3 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 1 tablespoon honey

→ Honey Butter

12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# How To Make It:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, buttermilk, melted butter, vegetable oil, and honey until fully incorporated.
04 - Pour wet ingredients into dry mixture and stir gently until just combined, avoiding overmixing which can result in tough muffins.
05 - Distribute batter evenly among muffin cups, filling each approximately three-quarters full.
06 - Bake for 16 to 18 minutes until a toothpick inserted into the center emerges clean. Cool in pan for 5 minutes, then transfer to wire rack.
07 - Beat softened butter with honey and a pinch of salt until light and fluffy, approximately 2 to 3 minutes.
08 - Serve muffins warm or at room temperature with a generous dollop of honey butter.

# Expert Advice:

01 -
  • Ready in just 33 minutes from start to finish
  • Perfectly moist texture with a hint of natural sweetness from honey
  • The homemade whipped honey butter takes these muffins to the next level
  • Versatile enough for BBQs, baby showers, or everyday meals
  • Simple ingredients you likely already have in your pantry
  • Kid-friendly and vegetarian
02 -
  • Don't skip the cooling time after melting the butter—hot butter can create a dense texture
  • Fill muffin cups consistently for even baking and uniform size
  • Test doneness with a toothpick in the center muffin, as edge muffins may bake slightly faster
  • Make the honey butter while the muffins bake so everything is ready at once
  • Store leftover muffins in an airtight container at room temperature for up to 3 days
  • Freeze baked muffins for up to 3 months; thaw and warm before serving
Return