Honey Cornbread Muffins

Name: Honey Cornbread Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12 servings
Ingredients: 1 cup white whole wheat flour; 1 cup cornmeal; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon kosher salt; 2 eggs; 1/3 cup honey; 6 tablespoons unsalted butter; 1/2 cup plain greek yogurt; 3/4 cup buttermilk

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
12 servings
Calories
188 kcal
Course
Side Dish, Bread, Baked Goods
Cuisine
American

Honey Cornbread Muffins

Lindsey Herring

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Honey cornbread muffins are tender, moist, and sweetened entirely with honey.

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Ingredients

Servings

Dry Ingredients

1 cup white whole wheat flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt

Wet Ingredients

2 eggs room temperature
1/3 cup honey
6 tablespoons unsalted butter melted
1/2 cup plain greek yogurt
3/4 cup buttermilk or milk of choice

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Instructions

Preheat oven to 375° F. Spray a 12-count muffin pan with cooking spray or line it with parchment paper liners.
In a large mixing bowl whisk together the dry ingredients. In a separate mixing bowl whisk together the wet ingredients.
Pour the wet ingredients in with the dry and stir together with a rubber spatula until combined. Be careful not to overmix.
Scoop the batter evenly into the prepared muffin pan. Place the pan on the middle rack in the oven and bake for 14-18 minutes or until a toothpick inserted into a muffin comes out clean or with a few crumbs attached.
Cool the muffins for several minutes in the pan before removing them onto a wire cooling rack. Serve warm with salted butter and honey.

Notes

The cornbread muffins will keep in an airtight container for 1-2 days at room temperature and up to 4 days in the refrigerator. They can also be stored in the freezer for up to 3 months.

Nutrition Information

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Calories 188kcal (9%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 44mg (15%) Sodium 292mg (12%) Fiber 2g (8%) Sugar 9g (18%)