Honey Cornbread Muffins
This easy recipe yields 12 delicious Honey Cornbread Muffins, perfect for breakfast or a snack. Combining classic cornmeal with a touch of sweetness from honey, these muffins are quick to prepare and bake, offering a delightful balance of rustic texture and tender crumb.
Equipment
- 1 12-cup Muffin Tin
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Measuring Cups and Spoons
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
To achieve a tender crumb, avoid overmixing the batter; stir only until the dry ingredients are just incorporated into the wet, lumps are acceptable. Ensure your oven is fully preheated for even baking. For a richer flavor and moist texture, consider using good quality honey and whole milk. Test for doneness by inserting a toothpick into a muffin's center; it should come out clean. Using muffin paper liners is recommended for easy removal and cleanup.