Description
These Honey Cornbread Muffins combine a sweet touch of honey with the classic texture of traditional cornbread, making for a moist, fluffy, and golden muffin that’s perfect for breakfast, snacks, or a side dish. Easy to prepare and quick to bake, they deliver a comforting homemade flavor with a delightful crumb.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3 tablespoons sugar
Wet Ingredients
- 1/3 cup honey
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray to prevent sticking, then set it aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt until evenly combined, ensuring there are no lumps.
- Mix Wet Ingredients: In a separate bowl, whisk together the sugar, honey, buttermilk, eggs, and melted unsalted butter until the mixture is just combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently stir until the batter is just mixed. The batter should be light, airy, and slightly fluffy without overmixing to avoid tough muffins.
- Portion Batter & Bake: Using a mechanical ice cream scoop or spoon, evenly divide the batter among the 12 muffin cups, filling them nearly full. Bake in the preheated oven for 15 minutes or until the muffins turn a golden color and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm optionally with butter and a drizzle of honey for extra sweetness.
Notes
- Do not overmix the batter to keep the muffins tender and fluffy.
- For a dairy-free alternative, substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar.
- Melt the butter gently so it’s warm but not hot to avoid scrambling the eggs.
- Store muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
- Adding corn kernels or chopped jalapeños can add extra texture and flavor.
