A close up shot of Honey Cornbread Muffins (Makki Muffins) with a giant bite taken out of it to show the texture and walnut chunks inside.

Honey Cornbread Muffins with Fennel Seeds and Walnuts (Makki Muffins)

These honey cornbread muffins aka makki muffins taste just like a traditional Pakistani sweet makki roti but in muffin form. Soft and delicious!
Course Breakfast, Snack, Tea Time
Cuisine American, Pakistani
Keyword breakfast muffin, cornbread muffins, tea cakes, tea party, things to serve with tea
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 12 muffins
Calories 218 kcal
Author Becky Keeps House


  • 1 cup cornmeal
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp salt
  • 1 tbsp fennel seeds
  • 1 cup buttermilk (or 1 tbsp vinegar in 1 cup milk) room temperature
  • 2 large eggs room temperature
  • 1/4 cup ghee (or butter) melted but not hot
  • 1/4 cup honey
  • 1/2 cup chopped walnuts
  • course sugar (optional) (as needed for sprinkling)


  1. Preheat oven to 200 degrees C (400 degrees F).  Place cupcake liners in a 12-cup muffin pan.  Set aside.

  2. In a large bowl, mix together your dry ingredients—cornmeal, flour, baking powder, baking soda, brown sugar, white sugar, salt, fennel seeds.

  3. In a separate bowl, whisk the wet ingredients together—buttermilk., eggs, ghee, honey.

  4. Pour the wet ingredients into the dry and stir until you no longer see any streaks of flour.  Fold in the walnuts.

  5. Distribute batter evenly into the cupcake liners.  Sprinkle with coarse sugar.  Bake for 15-20 minutes.  Muffins are done when they spring back when lightly touched or when a toothpick inserted in the center comes out clean.

Recipe Notes

1 - Walnuts and/or fennel seeds can be omitted if desired.
2 - Best served warm.
3 - Try putting a bit of butter on top just before eating, you'll thank me later.