Honey Cornbread Muffins
User Reviews
4.5
Honey Cornbread Muffins
Description
The muffins start with a dry mix of flour, cornmeal, granulated sugar, baking powder, cinnamon, and salt. Liquid ingredients including melted butter, milk, eggs, honey, coconut oil, and sour cream provide moisture and richness. Stirring the wet and dry ingredients just until combined prevents toughness in the crumb. The batter is portioned into a greased muffin pan, with each cavity filled three-quarters full to achieve a domed shape. A pinch of cornmeal sprinkled on top adds texture and visual appeal.
Baking at 400°F yields a warm golden crust with a moist and tender interior. These muffins are best enjoyed warm but keep well for up to three days at room temperature when stored airtight.
The honey adds subtle sweetness, balanced by the earthy cornmeal and a touch of cinnamon. Coconut oil and sour cream contribute to the moistness and mild flavor complexity.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup cornmeal plus more for sprinkling
- ¾ cup granulated sugar reduce to 1/2 cup for less sweet muffins
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- pinch salt optional and to taste
- ½ cup butter 1 stick, melted, unsalted
- 1 cup milk I used Silk Unsweetened Vanilla Almond Milk
- 2 egg large
- ¼ cup honey plus more for drizzling
- 2 tablespoons coconut oil vegetable or canola oil may be substituted
- 2 tablespoons sour cream plain or vanilla Greek yogurt may be substituted
Instructions
- Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan; set aside. Recipe makes about 14 muffins but I made 12 muffins and used a mini loaf pan for the remaining batter rather than dirtying another muffin pan or discarding batter; do whatever is easiest.
- In a large bowl, add the first 6 ingredients, through optional salt, and whisk to combine; set bowl aside.
- In a medium microwave-safe bowl, add the butter and heat to melt, about 1 minute on high power. Allow butter to cool momentarily so you don’t scramble the eggs.
- Add add remaining ingredients to butter and whisk to combine and until smooth and no white streaks remain.
- Pour wet mixture over dry ingredients and fold until combined; don’t overmix.
- Using a large cookie scoop, 1/4-cup measure, or spoon, fill each muffin cavity to a solid 3/4-full. Any less and you won’t get a domed top.
- Add a generous pinch of cornmeal to the top of each muffin and loaf.
- Bake at 400F for 10 minutes.
- Reduce oven temp to 350F and bake muffins for about 5 to 7 minutes (about 15 to 17 minutes total), or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Mini loaf will take a approximately 2 minutes longer than muffins. Be very careful not to overbake or cornbread will be dry.
- Allow muffins and loaf to cool in pan for about 10 minutes before carefully removing.
- Optionally, drizzle with honey and add a pat of butter before serving.
Notes
- For less sweet muffins, reduce granulated sugar to 1/2 cup.
- Keep muffins airtight at room temperature and consume within 3 days for optimal freshness.
- Use plain sour cream or vanilla Greek yogurt as a substitute if needed.
- Fill muffin cups three-quarters full to ensure a nice domed top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 239kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 47mg | 16% |
| Sodium | 138mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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