Cheesy Cornbread Muffins
These Cheesy Cornbread Muffins are loaded with flavor and easy to make. Filled with cheddar cheese, zesty spices and baked until golden, these muffins are perfect to serve as a simple side dish or snack!
October is here and that means one thing in my house…
It’s game day!
Well, I should rephrase that. Game day comes a few times a week, along with pumpkins, cozy sweaters, cool weather, and lots of comfort foods.
And when it’s game day in my house, you can bet that the only way to get me in front of the TV is with some tasty snacks to keep my interest.
You know what makes this cornbread muffin recipeu even better? Whipped honey butter!
I made some to slather on top of these muffins and it is insanely delicious. It’s the perfect finishing touch for these zesty muffins. And so easy to make, too! But, you knew that was coming, right?
Simply cream together some unsalted butter and then add honey and a touch of vanilla. Keep refrigerated until you’re ready to serve the muffins and then slather on and let your taste buds thank you.
One bite of these Cheesy Cornbread Muffins and you’ll fall in love with the soft texture, zesty spices, and cheesy chili lime topping.
Pair it alongside some whipped honey butter and your game day feast couldn’t get any better. You could also serve these for a quick breakfast if sports aren’t your thing.
More Easy Bread Recipes to Try:
- Skillet Buttermilk Cornbread
- Cheddar Rosemary Biscuits
- Toasted Caprese Garlic Bread
- Skillet Honey Cornbread
- Air Fryer Cheesy Garlic Bread
- Cake Mix Banana Bread
Cheesy Cornbread Muffins
Ingredients
- 1 package cornbread mix
- ⅔ cup water
- ⅓ cup unsalted butter, melted
- ½ cup mayonnaise
- 1 cup finely shredded cheddar cheese, plus more for topping
Whipped honey butter
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 cup honey
- Pinch of salt
Instructions
- Preheat oven to 375°F. Line a 12-count muffin pan with paper liners or coat with non-stick cooking spray. Set aside.
- In a large bowl, stir cornbread mix, water, melted butter, mayonnaise, and shredded cheese until combined.
- Spoon batter into muffin tins, filling ⅔ full. Sprinkle additional cheddar cheese onto tops of batter, followed by the chili lime and cheese topping.
- Bake for 16-19 minutes, or until muffins are lightly browned.
- While muffins are baking, prepare whipped honey butter. In a medium bowl, beat softened butter with an electric hand mixer for 2-3 minutes, or until light and fluffy.
- Add vanilla extract, honey, and salt and beat until fully combined. Store in an airtight container and refrigerate until ready to serve. Serve muffins with whipped honey butter.
I love cornbread and when cheese is involved it can only get better! These would be so great with a bowl of chili. 🙂
Thanks, Marcie!
I can’t find the directions for the chili lime topping
There is no chili lime topping, so that’s why you can’t find it…