Honey Cornbread Muffins
User Reviews
4.5
Honey Cornbread Muffins
Description
This recipe for Honey Cornbread Muffins brings together classic cornmeal and all-purpose flour with sugar, baking soda, and salt to create a balanced dry base. The wet ingredients include tangy buttermilk, melted unsalted butter, eggs, and honey, which add moisture, richness, and subtle sweetness. Combining wet and dry ingredients with minimal stirring helps maintain a tender crumb while allowing the muffins to rise during baking at 375°F. Baked for about 15 minutes until golden, the muffins have a moist interior and a slight crust around the edges. Letting them rest briefly in the pan before transferring to a rack ensures they hold shape and finish cooking. These cornbread muffins suit a variety of meals, from breakfast to accompanying hearty dishes.
Ingredients
- 1 cup cornmeal yellow
- 1 cup all-purpose flour
- ½ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk
- ½ cup butter melted, unsalted
- 2 egg large
- ¼ cup honey
Instructions
- Preheat oven to 375° F. Spray a standard muffin pan lightly with cooking spray, or line your pan with paper liners.
- In a large bowl, mix the corn meal, flour, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, butter, eggs, and honey. Add the wet ingredients to the dry ingredients and stir until just mixed.
- Divide the cornbread mixture into your prepared pan. Bake for 15 minutes, or until golden. Remove pan from oven and let muffins rest in pan for 5 minutes before placing on a rack to cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 191kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 52mg | 17% |
| Sodium | 157mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.