Infused Honey Cornbread Muffins

Cornbread is the quiet hero of fall cooking — it shows up next to chili, soup, barbecue, or just a cup of coffee, and nobody complains. This version stirs cannabutter and a spoonful of honey into a classic muffin batter, so you get a golden, slightly sweet crumb with a little something extra. Muffins also make dosing easier than a full pan, since each one is already portioned for you.

Key takeaways

• Cannabutter replaces most of the regular butter — the honey and cornmeal cover any grassy notes.
• One batch makes 12 muffins, so each muffin is one clearly portioned serving.
• Bake at 400°F for 15–18 minutes; overbaking dries out cornbread fast.
• Start with half a muffin, wait a full 90 minutes, and label your leftovers.

Ingredients

Makes 12 muffins

• 1 cup yellow cornmeal (medium grind)
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon fine salt
• 1 cup buttermilk (or whole milk with 1 tablespoon lemon juice)
• 2 large eggs, room temperature
• 3 tablespoons honey, plus more for brushing
• 4 tablespoons (1/2 stick) cannabutter, melted and slightly cooled
• 2 tablespoons regular unsalted butter, melted

Instructions

1. Heat the oven to 400°F. Line a 12-cup muffin tin with papers or grease it well.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a second bowl, whisk the buttermilk, eggs, and honey until smooth.
4. Melt the cannabutter gently — low heat or short microwave bursts — and let it cool for a minute or two so it doesn’t scramble the eggs. Whisk it into the wet ingredients along with the plain melted butter.
5. Pour the wet mixture into the dry and stir just until no dry streaks remain. The batter should look slightly lumpy; overmixing makes tough muffins.
6. Divide the batter evenly between the 12 cups — an ice cream scoop keeps portions consistent, which matters for even dosing.
7. Bake 15–18 minutes, until the tops are lightly golden and a toothpick comes out clean.
8. Brush the warm tops with a little extra honey and cool in the pan for 5 minutes before transferring to a rack.

Dosing and safety

Divide the total THC in your cannabutter by 12 to estimate the amount per muffin. As an example, if your 4 tablespoons of cannabutter carry roughly 60 mg THC total, each muffin lands near 5 mg — but home infusion varies a lot, so treat any number as an estimate rather than a measurement.

Start low and go slow. Try half a muffin, then wait a full 90 minutes before deciding whether to have more; edibles typically take 30–90 minutes to come on and can feel stronger than inhaled products. Label the container clearly, store it in the fridge or freezer well away from kids and pets, and never leave infused baked goods sitting out next to the regular ones. Follow your local laws, and keep everything 21+.

FAQ

Can I use canna-oil instead of cannabutter?

Yes. Swap in an equal amount of infused neutral oil or infused coconut oil. The crumb will be slightly softer and a little less rich, but it bakes the same.

Will baking destroy the potency?

A 400°F oven for under 20 minutes is generally fine, since the muffin interior stays much cooler than the oven air. Avoid extended baking or broiling, which is harder on cannabinoids.

How should I store them?

Airtight at room temperature for two days, in the fridge for a week, or frozen for up to three months. Wrap them individually so it’s easy to grab one portion at a time — and keep them labeled.

Can I make these less sweet?

Drop the sugar to 2 tablespoons and skip the honey brush. They’ll lean savory and pair better with chili.

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