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These Honey Butter Cornbread Muffins are like sunshine in a bite. They’re fluffy, sweet, and just the right size for soaking up every last drop of gravy on your plate.

I grew up eating cornbread with every big family meal, but once I tried these in the air fryer, I never looked back. No oven. No fuss. Just warm, golden muffins in about 10 minutes.

The mix of honey and butter gives these little guys a cozy, slightly sticky top that’s borderline irresistible.

They’re perfect for Thanksgiving, chili night, or a cozy Sunday supper.

🥕 Ingredients Overview

Here’s what you’ll need:

Cornbread Mix: Any boxed mix works (Jiffy is a classic).
Honey: Adds natural sweetness and that signature glaze.
Butter: Melted into the batter and brushed on top.
Milk: Keeps the texture moist.
Egg: Binds the mix for structure.

Optional: Crumbled bacon, shredded cheese, jalapeños, or a pinch of cinnamon.

Pro Tip: Use silicone muffin cups in your air fryer to get a perfect dome and prevent sticking.

🔥 Step-by-Step Instructions

Mix the Batter: Combine cornbread mix, honey, butter, milk, and egg. Stir until smooth.
Fill the Cups: Spoon batter into silicone muffin cups, filling each about ¾ full.
Preheat Air Fryer: Set to 330°F.
Air Fry: Cook for 10–12 minutes or until golden brown and a toothpick comes out clean.
Brush with Honey Butter: While warm, brush tops with extra melted butter and a drizzle of honey.

Pro Tip: Let muffins cool slightly in the cups before removing to keep their shape.

❌ Common Mistakes to Avoid

Overfilling the muffin cups (they’ll rise too much)
Not greasing the cups if not using silicone
Opening the air fryer too early
Using cold ingredients (room temp blends better)
Skipping the honey butter finish!

🎨 Variations & Add-Ons

Cheesy: Add shredded cheddar to the batter.
Spicy: Mix in diced jalapeños for heat.
Bacon Cornbread: Fold in crumbled cooked bacon.
Maple Cornbread: Use maple syrup instead of honey.
Gluten-Free: Use a gluten-free cornbread mix like Krusteaz.

📦 Make Ahead & Storage

Make Ahead: Mix batter and store in the fridge up to 24 hours ahead.
Fridge: Store cooked muffins in a sealed container for up to 3 days.
Reheat: Air fry at 300°F for 2–3 minutes or microwave with a damp paper towel.
Freezer: Freeze baked muffins for up to 2 months. Thaw and reheat in air fryer.

🥗 Nutrition Highlights

These muffins are sweetened naturally with honey and can easily be made dairy-free or gluten-free with simple swaps.