Buttermilk Cornbread Muffins with Golden Fig Honey Butter

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buttermilk cornbread muffins with fig honey butter

Buttermilk cornbread muffins are extra corny. They include corn in three ways. We like cornbread muffins with buttermilk because it adds just a bit of tangy flavor. Fig honey butter is the final touch.

Bake buttermilk cornbread muffins with fig honey butter for brunch or dinner. Try crumbling cornbread muffins with buttermilk into chilil.

Fig Honey Butter

For the fig honey butter, we prefer using Sun-Maid and Orchard Choice Golden Figs. They are delicately sweet, slightly nutty, and tangy in their own right. You could also use Mission Figs for a more jammy flavor and color contrast.

Buttermilk Cornbread Muffins

As we mentioned, we use three kinds of corn in the cornbread muffins with buttermilk. Corn kernels are optional, but a fun garnish and mix-in that makes sense and adds a fresh twist. Cornmeal adds a bit of texture because of its coarser grind. Masa harina is finely ground and usually used to make corn tortillas.

With those ingredients, the muffins are naturally gluten-free. Eggs act as a binder with coconut oil adding the fat. If you’ve never tried coconut oil with corn before, you’re in for a treat—the nutty flavor of the melted unrefined oil draws out the corn flavor. Or, use a refined coconut oil if you prefer a less coconutty taste.

The muffins are particularly good still warm from the oven. Try them with our Mediterranean chickpea chili or Texas-style chili.

Buttermilk Cornbread Muffins & Golden Fig Honey Butter

Bake buttermilk cornbread muffins with fig honey butter for brunch or dinner. Cornbread muffins with buttermilk are perfect for crumbling into chilil.
buttermilk cornbread muffins with fig honey butter
Servings 16 people


Cornbread Muffins with Corn

  • 2 cups masa harina corn flour
  • 1 cup coarse cornmeal
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1/3 cup honey
  • 1/2 cup melted coconut oil cooled
  • 1 cup corn kernels optional

Fig Honey Butter


  • Preheat oven to 400F. Mist two 12-well muffin tins with cooking spray.
  • Make Corn Muffins: Mix corn flour, cornmeal, baking soda, and salt until combined. In a separate bowl, whisk eggs, buttermilk, honey, and coconut oil until smooth. Pour wet ingredients into dry ingredients. Stir until combined, adding in 3/4 cup corn once almost fully mixed. Portion 1/4 cups of batter—it’s going to be thick so you could even pat into balls and place in muffin wells. Lightly press in remaining corn kernels on top.
  • Bake for 15 minutes on middle rack or until toothpick comes out clean. Cool for 5 minutes in muffin tin before turning out on a plate.
  • Make Fig Honey Butter: Place figs, butter, honey, and kosher salt in a food processor. Process until smooth and combined. Scoop out butter with a spatula to serve right away. Or, chill until set: scoop onto parchment paper to roll into a log with ends twisted or spoon into a bowl, covered with plastic wrap. Sprinkle on flaky sea salt just before serving, if desired.


Recipe and photos by Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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