Rosemary Honey Cornbread Muffins

Name: Rosemary Honey Cornbread Muffins
Prep time: 5 min
Cook time: 13 min
Total time: 20 min
Ingredients: 1 package Jiffy corn muffin mix (8.5 oz); 3/4 cup all purpose flour; 1 tbl baking powder; 1/3 cup sugar; 1 tsp salt; 1 cup buttermilk (or 1 cup milk with 1 tbl vinegar – let this sit for 5 minutes before combining with the dry ingredients); 2 eggs; 1/2 stick butter, melted; 1/4 cup honey; 1 small can sweet corn, drained (8.75 oz); 2 tbl rosemary, chopped

July 12, 2018 (Last updated June 28, 2022) · Nicole Triebe

from 6 reviews

Jump to Recipe·Print Recipe

A lightened up buttermilk cornbread with a sophisticated twist of fresh rosemary – this rosemary honey cornbread will quickly become a family favorite recipe!

I hosted a Fall Festivus party at our house last year complete with a chili bar and s’mores bar. Admittedly, it may have been one of the most delicious events I’ve ever had the pleasure of hosting. The gathering was the way to enjoy this brisk fall weather, delicious food and great friends!

As a side kick to the white and red chili bar, I made these melt-in-your-mouth rosemary honey corn bread muffins, and to be honest, they were my favorite thing at the party!

My deck is just off the kitchen at our house, and walking out the patio door to pick fresh herbs for my recipes is one of the many things I look forward to each year. Allison may be the one in our relationship who keeps most of our plants alive, but I am responsible for the herb garden, and it’s become my pride and joy.

We planted rosemary this year, and my first time using it was in these rosemary honey cornbread muffins! I knew that rosemary would be a perfect compliment to the sweet corn in this recipe. Rosemary is so yummy in sea salt, herb butter, and so many other things. Not only does it add such a warm flavor to the muffins, your kitchen will smell incredible while they’re in the oven!

Did you know that rosemary also has a ton of health benefits?

It’s been known to cure heartburn, help with joint or muscle pain, and even used as an insect repellent! Who knew?!? I love learning about the different health benefits of herbs and spices, and new ways to incorporate them into food. What’s your favorite wonder herb?

In this recipe, we’re using the muffin mixing method (no-brainer, right?). But the question is, do you really know what that means? My friend Baker Bettie knows all things baking science, and does an amazing job of explaining the different mixing methods. Basically, for all quick breads, the mixing method is simple. You combine all your wet ingredients in one bowl, your dry in another, and mix JUST to combine, no more. The purpose is to keep too much gluten from forming, which creates a tough muffin. And unless you’re complimenting someone, no one likes tough muffins! Baker Bettie goes into much more detail on the science behind the method, so head over to her site to find out more!

A special thanks to Tek Chung of Tekstiles for these amazing pictures of me in my gorgeous new kitchen. Happy Monday!

this rosemary honey cornbread will quickly become a family favorite recipe!

Enjoy!

If you loved this recipe, be sure to check out my white chicken chili!

Rosemary Honey Cornbread Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

Author: Nicole Triebe
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Yield: 12 muffins

Print Recipe

Ingredients

1 package Jiffy corn muffin mix (8.5 oz)

3/4 cup all purpose flour

1 tbl baking powder

1/3 cup sugar

1 tsp salt

1 cup buttermilk (or 1 cup milk with 1 tbl vinegar – let this sit for 5 minutes before combining with the dry ingredients)

2 eggs

1/2 stick butter, melted

1/4 cup honey

1 small can sweet corn, drained (8.75 oz)

2 tbl rosemary, chopped

Cook Mode Prevent your screen from going dark

Instructions

Pre-heat oven to 375 degrees.

In a mixing bowl, combine the jiffy mix, baking powder, flour, sugar and salt. Mix the wet ingredients and rosemary in another bowl, whisking to combine. Slowly add the wet to the dry until just mixed.

Line a muffin tin with liners and fill the cups 3/4 of the way and bake for 12-15 minutes, or until the tops are golden.

Want to pin this for later? Click on the image below!

cornbread; rosemary

Nicole Triebe

11 Comments

Reply Jessie July 25, 2018 at 2:44 pm

Hmmmm…… Brunch or BBQ time?????? probably both because I LOVE corn bread!!!

Reply Nicole Triebe July 25, 2018 at 2:46 pm
I love your style!! I’ll take cornbread anytime!

Reply Jamie Young July 25, 2018 at 2:50 pm

I can smell these now! I love that these are so adaptable to various meals and seasons, but I’m definitely ready for some fall chili with these on the side. Delicious!

Reply Nicole Triebe July 25, 2018 at 2:57 pm
I totally agree! I could eat these year round!

Reply Jessica Formicola July 25, 2018 at 3:33 pm

This is such a wonderful flavor combination!

Reply Sara July 25, 2018 at 3:40 pm

I bet these would pair well with a roast for a change of pace from rolls!

Reply Meeta July 25, 2018 at 3:48 pm

WHat a great way to serve cornbread – for actually any time of the day.

Reply Jacqueline Debono July 25, 2018 at 4:24 pm

Love the idea of using honey and rosemary in these cornbread muffins! They look beautiful and I’m sure they taste divine!

Reply Nicole Triebe July 27, 2018 at 5:02 pm
best flavor combo! Thanks for stopping by!

Reply Carol Tingwall July 29, 2018 at 9:52 pm

These came out so light and fluffy and I LOVE the rosemary flavor.

Reply Pam Towery June 25, 2022 at 11:27 am

Wonderful flavor and texture! Delicious with fresh vegetables in the summer! But serving with chili in the fall also sounds like a winner.

Rosemary Honey Cornbread Muffins

As a side kick to the white and red chili bar, I made these melt-in-your-mouth rosemary honey corn bread muffins, and to be honest, they were my favorite thing at the party!

Did you know that rosemary also has a ton of health benefits?