Honey Cornbread Muffins With Cinnamon Honey Drizzle

Honey Cornbread Muffins
I am a sucker for breakfast foods at supper.
 At least once a week we have breakfast for supper. However, sometimes I get tired of pancakes and waffles.  I want something different, and these honey cornbread muffins hit the spot!  With the help of Jiffy corn muffin mix, they’re easy too.

The cinnamon honey drizzle gives them just the right amount of sweet, without swimming in sugar.  Mmmm.


Honey Cornbread Muffins With Cinnamon Honey Drizzle

Serves 2.5 dozen
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Bread, Breakfast
Yummy honey cornbread muffins, glazed with a sweet cinnamon honey drizzle.


For the drizzle

  • 1 cup Confectioners Sugar
  • 1/2 cup Honey
  • 2 Tablespoons Non Dairy Milk ((I used vanilla rice milk))
  • 1/4 teaspoon Cinnamon

For the muffins

  • 2 8.5 oz Boxes Jiffy Corn Muffin Mix
  • 4 Large Eggs
  • 1 cup All Purpose Flour
  • 1 cup Non Dairy Milk ((I used cashew milk))
  • 1/2 cup Honey


For the muffins
Step 1 Preheat the oven to 350.
Step 2 In a large bowl, combine the Jiffy mix, eggs, flour, non dairy milk and honey.
Step 3 Stir with a whisk until all ingredients are well combined and most of the lumps are gone.
Step 4 Set the mixture aside to rest for 5 minutes.
Step 5 Grease your muffin pan or line it with muffin liners, then fill each cup 1/2 - 3/4 way full.
Step 6 Bake at 350 until the edges are golden brown. Transfer the muffins to a cooling rack.
Step 7 Allow the muffins to cool slightly, then glaze them with the cinnamon honey drizzle.
For the drizzle
Step 8 In a small bowl, combine the confectioners sugar, honey, non dairy milk and cinnamon.
Step 9 Stir until all ingredients are well blended and lumps are gone.
Step 10 Drizzle generously over the cooling muffins.

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