Honey Cornbread Muffins
This simple recipe creates delicious, moist honey cornbread muffins. It involves combining dry and wet ingredients separately, then gently mixing them before baking in a standard muffin tin until golden brown.
Equipment
- 2 Mixing Bowls One large for dry ingredients, one for wet.
- 1 Whisk For combining wet ingredients.
- 1 12-cup Muffin Tin Standard size for muffins.
- 12 Muffin Liners Paper or silicone liners.
Ingredients
Main
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/2 stick butter melted
- 1/4 cup honey
Instructions
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
Notes
Do not overmix the batter; stir only until the dry and wet ingredients are just combined. Overmixing develops gluten in the flour, resulting in tougher muffins. Ensure butter is melted but slightly cooled before adding to the wet ingredients so it doesn't scramble the eggs. For extra flavor, you can gently swirl a little extra honey or melted butter on top of the batter in each muffin cup before baking. Serve warm with butter.