5.0 from 3 votes
Cornbread Muffins Recipe
These cornbread muffins are quick, easy, tender and delicious! Lightly sweetened with honey, they are a favorite with soups, chili, stews, BBQ and more!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 12
Calories: 215 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 1 cup cornmeal
- 1 1/2 /2 cups self-rising flour
- 1 cup buttermilk
- 3 tablespoons honey
- 1/2 /2 cup butter melted
- 2 large eggs
Instructions
- Prep. Preheat oven to 425º F. Line muffin pan with paper liners, spray with baking spray or lightly grease with vegetable oil. Set aside.
- Whisk together dry ingredients. Whisk together the cornmeal and self-rising flour in a large mixing bowl.
- Whisk together wet ingredients. Add the buttermilk, honey, butter and eggs to a 2-cup measuring cup or another mixing bowl. Whisk together until the egg is well combined.
- Combine and Bake. Stir the wet ingredients into the dry ingredients. Spoon the cornbread muffin mixture evenly into the prepared muffin pan, until each is filled 3/4. Bake until the cornbread muffins have risen and the center springs to the touch, about 15 - 20.
- Serve. Allow the muffins to cool in the pan for a few moments and then run a knife around the edge of the muffin to release them from the pan, if needed. Serve warm.
Cup of Yum
Notes
- Adjust Sweetness:If you would like your cornbread muffins less sweet, reduce or omit the honey. If you would like it sweeter, simply increase the honey to your preference. If vegan, you can substitute with maple syrup or sugar.
- Vegan Cornbread Muffins:To make these muffins vegan-friendly, use maple syrup instead of honey, use your favorite plant-based milk and butter, as well as your favorite baking-friendly egg substitute.
- To make ahead. Bake and cool the cornbread muffins. Store in an airtight container in the refrigerator for up to 4 days. Reheat and serve.
- To freeze. Bake and cool completely. Store in a freezer-safe, airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight. Reheat and serve.
Nutrition Information
Serving
1muffin
Calories
215kcal
(11%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
101mg
(4%)
Potassium
102mg
(3%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
315IU
(6%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 215
% Daily Value*
| Serving | 1muffin | |
| Calories | 215kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 101mg | 4% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.