Name: Mini Cornbread Muffins with Honey & Dill Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup (159 grams) cornmeal; 1 cup (125 grams) all-purpose flour; 1 Tablespoon (12 grams) baking powder; 1 teaspoon (6 grams) fine sea salt; 1 cup (240 grams) buttermilk, room temperature; ⅓ cup (73 grams) vegetable oil; ¼ cup (85 grams) honey; 1 large egg, lightly beaten; ½ cup (75 grams) whole kernel corn (optional); 1 ½ Tablespoons (0.5 grams) finely chopped fresh dill (optional); ½ cup (114 grams) unsalted butter, softened; 3 Tablespoons (63 grams) honey; ¼ teaspoon (1.5 grams) fine sea salt

Jump to Recipe· 3.8 from 4 reviews

If you’re on the lookout for a delightful treat that’s bursting with comforting flavors, the Mini Cornbread Muffins with Honey & Dill Recipe will quickly become your new favorite. These mini muffins are soft and moist, with a perfect crumb that melts in your mouth. The natural sweetness of honey blends beautifully with the subtle, fresh hint of dill, while the buttery cornmeal base gives each bite a satisfying texture that’s simply unforgettable. Whether you’re serving them as a side dish or sneaking a few straight from the oven, these muffins bring warmth and joy to any table.

Ingredients You’ll Need

A clear glass bowl filled with thick, yellow batter mixed with small green herb specks, giving it a slightly textured look, is placed on a white marbled surface. A wooden spoon sticks into the batter on the right side of the bowl, partially covered with the mixture. The batter appears creamy with some small lumps throughout, spread evenly inside the bowl. photo taken with an iphone --ar 4:5 --v 7

The magic behind these Mini Cornbread Muffins with Honey & Dill Recipe is in the simplicity of the ingredients. Each one plays a crucial role in creating the texture, moisture, and layered flavors that make this recipe so irresistible.

Cornmeal: Provides a rustic texture and natural sweetness unique to cornbread, forming the base of the muffins.
All-purpose flour: Balances the cornmeal with tenderness, ensuring a soft crumb.
Baking powder: Acts as a leavening agent, giving the muffins their wonderful rise and fluffy interior.
Fine sea salt: Enhances all the flavors, cutting through the sweetness perfectly.
Buttermilk: Adds acidity and moisture, resulting in a tender crumb and a subtle tang.
Vegetable oil: Keeps the muffins moist without weighing them down.
Honey: Infuses natural sweetness that complements the dill and corn.
Egg: Binds everything together to create structure.
Whole kernel corn (optional): Adds delightful bursts of juicy sweetness and texture throughout.
Fresh dill (optional): Introduces a fresh, herbaceous note that takes these muffins to the next flavor level.

How to Make Mini Cornbread Muffins with Honey & Dill Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 400°F. This higher temperature helps your muffins develop a golden-brown top with a tender inside. Spray a mini muffin pan with cooking spray or line it with paper liners to make removal easy and keep cleanup quick.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, and fine sea salt until thoroughly combined. This ensures your muffins have an even rise and a perfectly balanced flavor.

Step 3: Mix the Wet Ingredients

In the same bowl with your dry ingredients, add buttermilk, vegetable oil, honey, and the beaten egg. Stir gently until the mixture is just combined – this keeps the muffins light and tender.

Step 4: Add Corn and Dill

Fold in the whole kernel corn and finely chopped fresh dill carefully. These add-ins bring bursts of sweetness and a fresh herbaceous twist that brings the Mini Cornbread Muffins with Honey & Dill Recipe to life.

Step 5: Fill the Muffin Pan

Using a small cookie scoop or a tablespoon, spoon the batter into the muffin pan cups until they are about three-quarters full. This portion size helps the muffins rise evenly and ensures a cute mini shape.

Step 6: Bake to Perfection

Bake the muffins for approximately 10 minutes or until tops are beautifully puffed and golden brown. Let them cool slightly in the pan before transferring to a wire rack to cool completely, especially if you’re planning to store leftovers.

How to Serve Mini Cornbread Muffins with Honey & Dill Recipe

The image shows a white rectangular tray lined with parchment paper, filled with small golden cornbread muffins speckled with green herbs. One muffin is broken in half in the front, revealing a soft crumb texture inside with a small dollop of light yellow butter melting in the center. In the background, a large white bowl holds smooth, creamy butter with a swirl on top. The scene is set on a white marbled surface, with part of a glass jar of dark liquid visible in the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your warm Mini Cornbread Muffins with a pat of honey butter or a drizzle of extra honey for an irresistible shine and sweetness. Fresh dill sprigs on the side make for a charming presentation when serving guests.

Side Dishes

These muffins pair wonderfully with hearty soups like tomato bisque or creamy chicken stew. They also complement fresh salads and roasted vegetables, making them perfect for brunch, lunch, or dinner tables alike.

Creative Ways to Present

Try serving these mini muffins in a rustic wooden basket lined with a colorful kitchen towel for a cozy feel. For entertaining, arrange them on a tiered cake stand with small bowls of flavored butters and honey spreads for your guests to enjoy.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Mini Cornbread Muffins with Honey & Dill Recipe in an airtight container at room temperature for up to two days. This keeps them fresh and soft, perfect for snacking or serving at your next meal.

Freezing

For longer storage, freeze your muffins in a single layer on a baking sheet before transferring them to a freezer-safe bag. They’ll keep well for up to 3 months, allowing you to enjoy homemade muffins anytime you want.

Reheating

Rewarm leftover muffins in a preheated oven at 350°F for 5–7 minutes or simply microwave for 15–20 seconds. Adding a little honey butter before serving will revive their moist texture and flavor beautifully.

FAQs

Can I substitute fresh dill with dried dill in the Mini Cornbread Muffins with Honey & Dill Recipe?

Yes, you can substitute dried dill if fresh isn’t available, but use about one-third of the amount since dried herbs are more concentrated. Adding it at the same step will still deliver that lovely herby flavor.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe to get that tangy moisture that buttermilk provides.

Are whole kernel corn and dill mandatory for the muffins?

Both the corn and dill are optional, but they add unique flavor and texture that make these muffins special. Leaving them out still yields delicious cornbread muffins, but you’ll lose some of the subtle sweetness and fresh herb notes.

How do I prevent my muffins from drying out?

Make sure not to overbake your Mini Cornbread Muffins with Honey & Dill Recipe and store them properly in an airtight container once cooled. Adding a bit of honey butter when serving also helps restore moisture and flavor.

Can I make these muffins gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend, ensuring it includes xanthan gum for structure. The texture might vary slightly but won’t sacrifice flavor or moistness.

Final Thoughts

Now that you’ve got the scoop on the Mini Cornbread Muffins with Honey & Dill Recipe, I can’t wait for you to try making these tiny bundles of joy yourself. They’re easy to whip up, deeply flavorful, and perfect for sharing anytime you want a bit of homemade warmth and comfort. Trust me, once these muffins hit your table, they won’t last long!