These Moist Cornbread Muffins are so fast in the Instant Pot! Perfectly sweet and alive with buttery, honey, cinnamon flavor. These are sure to be a new favorite in your home!
Ever since I had the audacity to put peppers and cheese in my children's cornbread (which is AMAZING – Jalapeno Cheddar Cornbread forever!), my daughter has been begging me to create a sweet, honey version.
I decided I was gonna take that one step further and make them mini. I like to put these Egg Bite Silicone Trays to good use (see more ideas below).
Well, I've got to hand it to Little Miss, she was right, these honey sweetened Cornbread Muffins are pretty spectacular.
The creation of this recipe had it's fair share of flops along the way. I burned them once (who knew something could come out tasting burnt in the pressure cooker?), flat and dense another time, dry as a board another . . . things weren't looking good.
So I went back to some lessons I learned from our favorite Beebo Bites and Corndog Muffins. The Corn Muffins needed fat (butter), moisture (yogurt), and extra baking powder.
Wham, bam, slam dunk, I got it!
Moist, cush-y, cornbread with a good strong taste of butter, cinnamon, vanilla, and honey. These beauties don't even need an extra honey drizzle on top! However, my husband argued otherwise so . . . cue the honey drizzle in 3, 2, 1
Perfect as a side dish (chili!), for breakfast, a snack . . . my son even called them dessert when he slathered his lava cake “lava” all over his muffin.
Just plain amazing, these sweet lil “muffies” (Kid's title, not mine)
WHY YOU WILL LOVE HEALTHY CORNBREAD MUFFINS
- Naturally sweetened with honey and cinnamon. Each bite sings with these flavors!
- Easy Peasy side dish. If you have capable mini chefs around, stick them on this task
- Cooked and ready to devour in under 10 minutes. We just don't got time to wait on oven cornbread around here!
- Moist, soft, and delicious without any makeup. Of course, extra butter and honey on top is never a sad thing
HOW TO MAKE INSTANT POT HONEY CORN MUFFINS
- Mix dry ingredients in one bowl, wet in another
- Add dry to wet and stir just until combined
- Use an ice cream scoop to divide into 2 silicone trays
- Place 3 narrow mason jar rings on top of one tray and stack the second tray on top of rings
- Cook for 5 minutes, done!
- Use a knife to scrape around each muffin, place them on a cooling rack
TIPS FOR INSTANT POT CORNBREAD MUFFIN SUCCESS
- As with most batters containing flour, don't over mix when you combine the wet and dry ingredients. Overmixing will make them tough
- Eat them fresh out of the pot. This is when they'll be the most moist and fluffy
- I had leftovers of this Healthy Strawberry Whipped Cream and it was pretty much perfection on these
- They freeze great. To warm them up, wrap in a moist paper towel and microwave for 30 – 60 seconds
Your life needs more cute, sweet moments. If you're short on puppies and babies, these Instant Pot Cornbread Muffins will surely do the trick.
Enjoy!
EXTRA TIDBITS
HOW TO MAKE CORNBREAD MOIST
These tips helped this recipe so much, I'd thought I'd pass it along in case you've had dry, crumbly cornbread probs in your past
- Yogurt: Yogurt does an amazing job at keeping quick breads moist and decreases the need for fat
- Fat: Yogurt does a great job keeping it moist, but adding some fat really seals the deal for moist cornbread success. My go to will always be butter, cuz – flavor! Oil will contribute moisture, but not much flavor
- Pressure Cooker: A warm, moist environment that cooks the muffins up fast so they don't get a chance to dry out
Quick bread can be a bit tricky to figure out in the Instant Pot, but with some tweaks here and there, it really is a great way to keep things like cake, banana bread, and cornbread moist.
WHAT TO DO WITH LEFTOVER CORNBREAD
After cornbread sits for a couple days, it tends to get a bit dry. Here are some ideas for your leftovers
- Place cornbread in a bowl, pour warm or cold milk over it and eat it with a spoon. A handful of raspberries in there is wonderful too
- Cornbread Croutons!
- Cornbread Panzanella – I haven't tried this yet, but it's on my list!
- Cornbread French Toast – a little tricky because if you soak it in the egg/milk batter too long, it will break. So be gentle, move quickly, and this is absolutely amazing
MORE RECIPES TO USE SILICONE EGG BITE TRAYS
- Blueberry Beebo Bites
- Pumpkin Chocolate Chip Beebo Bites
- Gluten Free Beebo Bites
- Denver Style Egg Bites
- Corndog Muffins
- Poached Eggs
- No Peel Hard Boiled Eggs
TOOLS USED TO MAKE INSTANT POT CORNBREAD MUFFINS
PrintInstant Pot Moist Cornbread Muffins
Moist, soft, and bursting with honey cinnamon flavor
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 14 muffins 1x
- Category: Bread
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2/3 cup milk (any kind)
- 1/3 cup honey
- 1/4 cup greek yogurt
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- Optional for serving: butter, jam, honey, etc
Instructions
- Generously spray 2 silicone molds with non-stick spray and set aside.
- In a medium-size bowl, whisk to combine flour, cornmeal, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl whisk to combine eggs, milk, honey, yogurt, butter, and vanilla.
- Add dry ingredients to wet ingredients and mix just until combined.
- Use an ice cream scoop (that measures about 1/4 cup) to divide all the batter into the molds.
- Stack one of the filled molds on top of a trivet. Place 3-4 narrow mason jar lids on top followed by the second silicone mold.
- Pour 1 cup water into the pressure cooker pot and place the trivet and filled silicone molds inside.
- Secure the lid and turn pressure release knob to a sealed position.
- Cook at high pressure for 5 minutes.
- When cooking is complete, use a natural release for 3 minutes and then release any remaining pressure.
- Let the cornbread muffins cool if needed for handling.
- Use a knife or spoon to scrape around each muffin to release it, then turn them over on to a cooling rack.
- Enjoy warm as is or topped with butter, jam, or honey.
- Store extras in a sealed container in the refrigerator for 3-4 days or in the freezer for 3 months.
Notes
- Overmixing the batter is often the reason behind tough muffins. Mix just until the dry ingredients are incorporated into the wet
- These are best served right away. When warming up leftovers in the microwave, wrap them with a damp paper towel. This will keep them from drying out
Keywords: instant pot recipe, cornbread, cornmuffins
Wish you would make a PIN option
Larry, There should be a pin button at that stays at the top of the page as you scroll. Are you not seeing it?
Why do I have leftover batter? I filled 2 egg bite molds and have a lot of batter left.
Sandra, Hmm…It’s possible that your tray holes are more shallow. The brand I bought has deeper than most.
My whole family agreed that these are very tasty. I do feel as though it’s more of a muffin not cornbread. We had Corn bread on the brain, and this was not very corny. So a little bit of unmet expectations. Don’t get me wrong though, these were very very delicious and simple enough that my eight-year-old could make them. Always a win in my book!
★★★★
Katrina, thanks for the feedback! I started out with a higher ratio of cornmeal, but they were so dense I had to adjust that. I’m glad you still like them. The advantages to having older kids, right 🙂
Do you put the lids on the molds before closing the lid on the instant pot for cooking?
Sheryl, Do you mean the lids that come with the molds? If that’s what you mean, my molds didn’t come with any lids and I don’t cover the muffins while they cook
These look simply amazing!
Karen, they’re so good! The cinnamon makes them special.