Go Back

Cardamom flavored Cornbread Muffins

These cornbread muffins with flavors and aroma of cardamom are surely going to be a hit. Best served warm, Try them today!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 565 kcal


Dry Ingredients

  • 1.5 cups 180 grams fine yellow cornmeal
  • 1 cup 130 grams all-purpose flour
  • ¼ cup loosely packed brown sugar
  • ¼ cup honey
  • 1 tablespoon granulated sugar
  • 2 teaspoon baking powder
  • 1 teaspoon ground cardamom/cardamom powder
  • ½ teaspoon salt

Wet Ingredients

  • slightly less than ⅔ cup 150 ml milk
  • slightly less than ⅔ cup 150 ml greek yogurt (I used the vanilla flavored)
  • 2 large eggs
  • 4 tablespoon melted butter
  • 2 teaspoon oil I used coconut oil

Cardamom flavored honey butter

  • ¼ cup unsalted butter softened
  • 2 tablespoon honey
  • ¼ teaspoon ground cardamom/cardamom powder



  • Make the parchment paper muffin liners (If you are planning to use parchment paper as muffin liners)
  • Get all your ingredients ready.
  • Grease your muffin pan.
  • Preheat the oven to 400 degree Fahrenheit (204 degree Celsius)

Mixing and Baking

  • Dry ingredients: In a medium sized bowl, mix cornmeal, all-purpose flour, brown sugar, sugar, baking powder, ground cardamom and salt.
  • Wet ingredients: In a separate medium sized mixing bowl, add milk, greek yogurt, eggs, melted butter, oil and beat using a hand mixer till frothy.
  • Make a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Mix gently to form a more or less thick batter.
  • Line your muffin pan with muffin liners and pour an equal amount of the batter into each of the 12 muffin cups.
  • Bake at 400 degree Fahrenheit for 12-15 minutes or till a toothpick inserted into the muffins come out clean.
  • Let it cool on a wire rack
  • Best served warm with a dollop of cardamom honey butter.

Cardamom Honey Butter

  • In a small bowl mix together butter, honey and cardamom powder till well combined.


1. These sweet cornbread muffins are best served warm on the day they are baked.[br]2. I have halved this recipe and it yielded 6 muffins and was perfect for the 3 of us. [br]3. You can warm this covered in the microwave (high for about 20-30 seconds). Serve immediately.[br]4. Use an ice cream scoop to measure out equal amounts of batter.[br]5. 1 cup = 240ml