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Honey Butter Cornbread Muffins

Honey Butter Cornbread Muffins

These Honey Butter Cornbread Muffins are golden, moist, and offer the perfect balance of sweetness and texture, making them a comforting treat for any occasion.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins servings
Course: Breakfast
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 1 1/2 Cups All-Purpose Flour
  • 1 Cup Yellow Cornmeal
  • 1/4 Cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Milk (Whole or 2%)
  • 1/2 Cup Unsalted Butter (Melted)
  • 1/4 Cup Honey
  • 1 Large Egg

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Grease a standard 12-cup muffin tin or line it with paper liners.
  3. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  4. In a separate medium bowl, combine the melted butter, milk, honey, and the egg. Whisk until smooth.
  5. Pour the wet mixture into the bowl with the dry ingredients and gently fold together until just combined.
  6. Divide the batter evenly among the 12 muffin cups, filling them about three-quarters full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let them cool in the pan for five minutes before transferring to a wire rack.

Notes

These muffins are best served warm. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. They can also be frozen for up to three months.