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Honey Butter Cornbread Muffins

honey butter cornbread muffins - featured image

Cozy honey butter cornbread muffins with a golden crisp exterior and tender crumb inside, offering a perfect balance of sweet and buttery flavors.

Ingredients

Scale
  • 1 cup (150g) medium-grind yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk (or plain yogurt as substitute)
  • 1 large egg, room temperature
  • ¼ cup (60g) unsalted butter, melted, plus extra for coating muffin tins
  • 3 tablespoons honey
  • Optional: 1 teaspoon vanilla extract
  • Optional: ¼ teaspoon cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Generously butter each cup of a standard 12-cup muffin tin and place it in the oven while preheating.
  3. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, sugar, and salt.
  4. In a separate bowl, stir together buttermilk, egg, melted butter (not too hot), and honey.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a spoon just until moistened; batter should be a bit lumpy.
  6. Spoon batter into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake for 15-18 minutes, rotating the tin halfway through baking, until muffins are golden brown on top with a crisp edge and a toothpick inserted in the center comes out clean.
  8. Cool briefly in the pan for 5 minutes, then transfer to a wire rack.
  9. Serve warm, optionally slathered with extra honey butter.

Notes

Butter the muffin tin generously and preheat it in the oven before adding batter to achieve a golden crisp crust. Do not overmix the batter to keep muffins tender. Use an oven thermometer to ensure correct temperature. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free blend. For vegan version, replace eggs with flax eggs and use plant-based butter and dairy-free milk.

Nutrition

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