Rosemary-maple cornbread muffins

Rosemary cornbread muffins with maple syrup for Thanksgiving |

Dinner rolls are a must at your Thanksgiving table, but no one says you have to go with plain, traditional bread! Instead, ditch those rolls and bake up these easy and fragrant Rosemary-Maple Cornbread Muffins and drizzle with extra honey or maple syrup for a sweet touch no one can resist. With aromatic fresh herbs and a hint of sweetness, these Thanksgiving cornbread muffins will pair perfectly with turkey, gravy, and cranberry sauce!

Rosemary-Maple Cornbread Muffins


  • 1 cup cornmeal
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons rosemary, finely chopped
  • 3/4 cup whole milk
  • 1/4 cup honey
  • 1/4 cup pure maple syrup
  • 1/2 cup vegetable oil


  1. Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick spray and set aside.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and chopped rosemary.
  3. In another bowl, stir together the milk, honey, maple syrup, and vegetable oil.
  4. Mix the dry and wet until just combined. Do not over-stir or the muffins become dense.
  5. Fill up the prepared muffin cavities with the mixture about three-quarters of the way full.
  6. Bake for 15-18 minutes or until golden brown.

delicious cornbread muffins with rosemary and honey