Homemade Cornbread Muffins
These golden, honey-sweetened cornbread muffins come together in just 25 minutes. They're perfect alongside soups, chilis, or simply spread with butter for a delicious treat any time.
Ingredients
- 1¼ cups yellow cornmeal (190g)
- 2 teaspoons baking powder
- 1 cup all-purpose flour (120g)
- ⅓ cup granulated sugar (66g)
- ¾ teaspoon kosher salt
- ¾ cup whole milk (180mL)
- ½ cup unsalted butter ,melted and cooled slightly (113g)
- 1 large egg ,lightly beaten
- 3 tablespoons honey
Instructions
- Get oven ready. Preheat to 400°F. Spray a 12-well muffin pan with cooking spray or lightly butter it.
- Mix dry ingredients. In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
- Mix wet ingredients. In a medium bowl, whisk milk, melted butter, egg, and honey until well combined.
- Combine mixtures. Make a well in dry ingredients, pour in wet ingredients, and stir just until combined.
- Fill muffin cups. Divide batter evenly in the prepared muffin pan, about ¼-cup per well.
- Bake until golden. Put in oven for 15-18 minutes until a toothpick comes out clean.
- Cool briefly. Let sit in pan for 10 minutes, then serve warm with butter or honey.
Notes
- Use a kitchen scale for the most accurate measuring if you have one.
- Don't overmix the batter, or your muffins might become tough.
- Check that your cornmeal and baking powder are fresh for best results.
- These freeze beautifully for up to 3 months when wrapped well.
- Try adding cheese, herbs, or corn kernels to change up the flavor.