Honey Butter Cornbread Muffins
Delicious honey butter cornbread muffins that are moist, versatile, and easy to make, perfect for any meal or as a snack.
Servings: 12 muffins
Calories: 190kcal
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
Wet Ingredients
- 1 cup buttermilk You can substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
- 2 large eggs
- 1/2 cup melted unsalted butter
- 1/4 cup honey Feel free to experiment with different varieties.
Topping
- 2 tablespoons softened butter For topping
- 1 tablespoon honey For topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners or lightly grease it.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until evenly combined.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth and no lumps remain.
- Pour the wet ingredients into the dry mixture. Gently fold together with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly into the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 14 to 17 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- While the muffins are still warm, mix the softened butter with honey and brush this mixture generously on top of each muffin.
Notes
Avoid overmixing the batter to ensure your muffins stay light and fluffy. For a twist, try adding corn kernels or jalapeños for a savory kick. Let the muffins cool for about 5 minutes in the pan before transferring to a wire rack.