Golden Honey Cornbread Muffins
These sweet and buttery cornbread muffins are the perfect companion for a cozy bowl of chili or a simple breakfast.
recipesbynani.comThere is something so special about the smell of fresh cornbread baking in the oven. These muffins are a favorite in my house because they are moist, sweet, and far better than anything you can find in a boxed mix.
My best tip for success is to make sure your butter is melted and slightly cooled before you mix it into the batter. This keeps the eggs from scrambling when you combine everything and gives you a beautiful, even crumb every single time.
🧺 Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 1/4 cup honey
- 1/4 cup unsalted butter, melted and cooled
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a muffin tin with paper liners or grease them well with butter.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- 3
In a separate small bowl, whisk the milk, egg, honey, and melted butter until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as that makes the muffins tough.
- 5
Divide the batter evenly among the twelve muffin cups.
- 6
Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean.
- 7
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.
💡 Tips
Serve these warm with a generous slab of salted butter or a drizzle of extra honey. You can store any leftovers in an airtight container at room temperature for up to three days. If they start to dry out, just pop one in the microwave for ten seconds to make it soft again.
Made this recipe? Let us know how it went.
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